Name: Porchetta Stuffed with Longganisa and Dried Mangoes
Prep time: 45 min
Cook time: 180 min
Total time: 225 min
Ingredients: 2 kilos pork ((use pork belly), deboned and skin removed); Salt; 1/2 kilo pork (use ground pork); 1 Cup longganisa ((we used Vigan Longganisa), removed from casing, crumbled); 1 cups dried mangoes (diced); 1 Table Spoon Garlic (minced); 1/4 teaspoon dried thyme leaves; 4 tablespoons all-purpose flour; 1/2 teaspoon Salt; black pepper; 2 tablespoons mustard; 2 tablespoons honey; Pepper

Stuff pork belly with chorizo and dried mangoes, then bake it in the oven. The wait will be worth it.

Porchetta Stuffed with Longganisa and Dried Mangoes

yummy.ph

Stuff pork belly with chorizo and dried mangoes, then bake it in the oven. The wait will be worth it.

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Prep Time 45

Cook Time 3

Total Time 3 45

Course Main Dishes

Cuisine Spanish

Servings

Ingredients

Porchetta Stuffed with Longganisa and Dried Mangoes

2 kilos pork (use pork belly), deboned and skin removed
Salt
1/2 kilo pork use ground pork
1 Cup longganisa (we used Vigan Longganisa), removed from casing, crumbled
1 cups dried mangoes diced
1 Table Spoon Garlic minced
1/4 teaspoon dried thyme leaves
4 tablespoons all-purpose flour
1/2 teaspoon Salt
black pepper
2 tablespoons mustard
2 tablespoons honey
Pepper

Instructions

On a clean, dry work surface, place pork belly, skin side down. Generously season with salt and pepper. Chill for 30 minutes.
Make the stuffing: Place all ingredients in a bowl and mix until well combined.
Place pork belly on a baking sheet. Spread stuffing on pork belly, leaving a 2-inch allowance along the edges. Roll pork belly, making sure the stuffing is properly sealed in. Truss pork roll with kitchen twine.
Season pork roll with salt and pepper. Chill for 8 hours in the refrigerator to set and cure.
Make the glaze: Combine all ingredients in a small bowl.
Transfer pork roll to a baking dish and brush with glaze. Bake in a preheated 350°F oven for 3 hours. Let cool before slicing.