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Learn how to make the PORCHETTA DA CAVA ???? for your Christmas!! ???? ????A TIP: Turn up the sound especially after minute 26:47 of the video. Want to know more? ???? ☝????Subscribe to our channel and don't miss any content. http://bit.ly/2MqhaZb For more information about our courses: ✅ Complete training through the Charcutaria Portal https://acava.com.br/portal-charcutaria/ Other courses: ✔️Fresh Sausages Course: https://acava.com.br/curso_linguicas/ ✔️Bacon and Smoked Meats Course: https://acava.com.br/curso_defumados/ ???? Discover the CAVA STORE: https://loja.acava.com.br/ ♨️PORTCHETTA RECIPE You will need 1 pork belly with boneless loin with skin ????PREPARATION After dehydrating the belly as Peterson shows in the video, add the zest of 2 Sicilian lemons and the CAVA Porchetta Mix (use 25g per kilo of meat). ????FILLING 3 large chopped onions 500g of chopped Italian bread 200g of pistachios or hazelnuts 5 sprigs of fresh rosemary 200g of raisins 200 ml of white wine (to hydrate the raisins) 200 ml of water Salt to taste Brown the onion until it is very transparent, add the bread hydrated with the water and rosemary, the raisins (discard the wine and add only the raisins) and, lastly, the pistachios or hazelnuts. Wait for it to cool before placing it on the belly. If you don't have the CAVA Porchetta Mix, use: Salt 18g/kg Rosemary 1g/kg Garlic powder 2g/kg Calabrian pepper 0.5g/kg Sage 0.5g/kg Fennel 0.5g/kg Black pepper 2g/kg Nutmeg 0.5g/kg