<p>For this year’s holiday menu, the Williams Sonoma Test Kitchen chefs looked to Italy for inspiration for the main course. This recipe is a spin on porchetta, a specialty of Tuscany, where the dish is often made using a deboned whole pig. Our streamlined version calls for a skin-on pork belly, making it totally doable for home cooks. To imbue the pork with deep flavor, we season it a day or two in advance with warming spices, including coriander, cinnamon and allspice. Then we rub the meat with a little baking powder and salt to promote that coveted crispy skin during roasting. Orange slices provide a bright contrast to the rich meat. You’ll need to special order the pork belly from your butcher, so plan accordingly.</p>
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Serving Size: 1 serving (50g) | ||
Recipe Makes: 8 servings | ||
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Calories: 36 | ||
Calories from Fat: 2 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0.4mg | 0 % | |
Sodium 54.3mg | 2 % | |
Potassium 155.2mg | 4 % | |
Total Carbohydrate 8.2g | 2 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 7.5g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 36
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