BACON PORCHETTA WITH PLUM JAM
Output: 2 kg (4.4 lb) - Preparation time: 20 minutes - Cooking time: 5 hours
Ingredients
- 2.5 kg (5.2 lb) Québec pork belly, bones and rind removed
- 375 ml (1 ½ cups) plum jam
- 2 garlic cloves, minced
- 30 ml (2 tbsp.) thyme, thinly leafed and chopped
- 30 ml (2 tbsp.) rosemary, leaves removed and chopped
- 500 ml (2 cups) Quebec bacon, crisp
- 10 ml (2 tsp.) salt
- 15 ml (1 tbsp.) pepper
Preparation
- Preheat oven, rack in center, to 180° C (350° F).
- In a bowl, combine plum jam, garlic, thyme, rosemary and bacon. Add 1/3 of the salt and pepper and mix.
- Spread the pork flank with the remaining salt and pepper.
- Garnish the flank, flesh side down, with the prepared mixture. Roll up and tie the flank on itself.
- Place the resulting roll on a rack and place in a roasting pan.
- Add 500 ml (2 cups) of water to the bottom of the pan and bake, uncovered, for 5 hours.
- Once cooled, cut into thin slices for sandwiches or to enjoy as an aperitif, like a charcuterie.
