Transform your celebrations with this stunning Iberian Pork Belly Porchetta infused with vibrant mojo verde. This flavorful dish blends the rich, juicy texture of Iberian pork with the zesty freshness of green herbs and citrus. Cooked to perfection for a crispy crust and tender interior, it’s an irresistible centerpiece for your holiday table. Serve it sliced with a drizzle of sauce for an unforgettable feast.

Recipe for Ibérico Pork Belly Steak Porchetta with Mojo Verde

Ingredients

• 1 pack of Campo Grande Pork Belly Steak 

• 1/2 cup fresh cilantro leaves

• 2 garlic cloves

• 1 teaspoon ground cumin

• 1/4 cup olive oil

• 2 tablespoons white wine vinegar

• 1 tablespoon freshly squeezed lemon juice

• Salt, to taste

• Freshly ground black pepper, to taste 

Preparation

1. Prepare the Mojo Verde, In a food processor, combine, cilantro, garlic and  cumin.Add olive oil, vinegar, lemon juice, salt, and pepper. Blend until smooth.If the consistency is too thick, add 1 tbsp of water to thin it out slightly.Taste and adjust seasoning as needed. The sauce should be bright, herbaceous, and slightly tangy.Reserve 3 tbsp for the porchetta and 2 tbsp for serving.

2. Assemble the Porchetta. Spread 3 tbsp of mojo verde evenly over the pork belly steak.Roll the pork belly tightly into a cylinder and tie it at about 0.6-0.8 inch intervals with kitchen twine.Season the exterior generously with salt and black pepper.

3. Preheat a pan over medium heat (no oil needed).Sear the porchetta for 4 minutes per side, rotating to cook all 4 sides evenly.Check the internal temperature with a meat thermometer:Target 155°F, considering it will rise to 160°F during resting.

4. Slice the porchetta between the ties to keep the presentation intact.For an extra crisp sear the interior for an additional 1 minute to achieve a crisp texture all around.

5. Serve Plate slices with a drizzle of reserved mojo verde sauce for added flavor.