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Published on Jun 28, 2019
This video is a fusion of Italian porchetta and a British hot pork roll with crackling, stuffing and gravy. The Italian dish porchetta would originally have been a whole suckling pig, boned and rolled, strongly flavoured with herbs and slow-roasted. And a British hot pork roll (as in bread roll, AKA bap, breadcake, batch, bun and many other regional names) would be a slice of ordinary roast pork, possibly with stuffing and gravy and if you were very lucky, some crackling. Brits love crackling, by the way, but it's unlikely the Italians would heat the skin enough to make it crackle. In my version of porchetta, I use boned and butterflied pork belly, with some pork fillet in the middle to give it some bulk.