Name: Bacon Porchetta with Plum Jam
Prep time: 30 minutes
Cook time: 5 hours
Total time: 30 minutes + 5 hours
Yield: 10 to 12
Cuisine: Easter recipes
Ingredients: 5.5 lbs. 2.5 kg boneless Quebec pork belly, rind removed; 2 cups 500 ml Quebec bacon, cooked until crisp; 1 1/2 cups 375 ml plum jam; 2 cloves garlic, minced; 2 tbsp. 30 ml fresh thyme leaves, chopped; 2 tbsp. 30 ml fresh rosemary leaves, chopped; 1 tbsp. 15 ml pepper; 2 cups 500 ml water; 2 tsp. 10 ml salt; Butcher's twine

Bacon Porchetta with Plum Jam

5 hours Cook time 30 minutes Prep time 10 to 12 servings

Preparation

In The Oven

Place oven rack in middle position and preheat oven to 180 °C (350 °F).
In a bowl, combine bacon, jam, garlic, thyme and rosemary. Add 5 mL (1 tsp.) pepper and 5 mL (1 tsp.) salt. Set aside.
Spread pork belly on a work surface and sprinkle with remaining salt and pepper. Spread bacon mixture over the belly, on the meaty side. Roll and tie with twine.
Place on a rack arranged in a roasting pan. Pour water into the bottom of the pan and roast, uncovered, for 5 hours. Slice and serve hot or cold, in a sandwich or as a deli meat.

Bacon Porchetta with Plum Jam

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