Luego de tener la carne sin hueso la abrí como una milanesa para agregar los aliños, soy de los que digo que el cerdo es muy rico así que no me gusta aliñar mucho para disfrutar el sabor de la carne es por ello que solo agregué ajó, sal, pimienta y orégano fresco.

Al terminar de aliñar nuestra carne para darle sentido de porqueta tome unos trozos de tocino del cerdo que tenía guardados para envolverlo y además que está grasa que sale del tocino sirva para cocinar y dar más gustó a nuestro plato.

Luego enrollamos nuestra carne con el tocino quedando todos los aliños en el centro del rol y al terminar de enrollar buscamos un nilón o pabilo bien resistente y amarramos en círculos toda la pieza, podemos separar el amarre más o menos una pulgada de separación para que se concentre lo más que puedan los jugos dentro de rol.

Cómo truco adicional antes de ner a cocinar nuestra porqueta les recomiendo untar el tocino con abundante sal, si es posible antes de utilizarlo tenerlo maserando con abundante sal y a la hora de usar sacuden el exceso, está sal es la que se encargará de deshidratar la piel y creará la costra dura que conocemos como chicharrón.

Ahora sí llevamos al horno a una temperatura media de 150°C, el tiempo me enseñaron a calcular más o menos una hora de cocción por cada kg de carne, pero como estamos cocinando con temperatura media podemos hornear por hora y media por cada kg.

Cuando vemos que el tocino va cambiando de color y se va dorando procedemos a subir lo más que podamos la temperatura del horno para que el cuero de la porqueta se temple y se endurezca para que se forme el chicharrón.

Cuando ya está crujiente la piel de nuestra porqueta sacamos del horno y dejamos reposar unos diez minutos para evitar que la carne pierda sus jugos al cortarla, pasado el tiempo cortamos nuestras porciones, ojo recuerden retirar todo el hilo que usamos para que no se vaya en algún bocado 🤣.

Listo a servir, está preparación es muy versátil podemos acompañar lo que sea de nuestra preferencia puede ser papás, yuca, arroz, maíz o arepas; recuerdo una vez prepare unas costillas y coloque las papas debajo de las costillas y que se cocinarán con los jugos, pero está vez solo servi con arroz blanco decorado con una reducción de los mismos jugos que desprendió la porqueta al cocinarse.

Espero que está preparacion sea de su agrado y se animen a prepararla en casa.

Gracias por leer mis líneas y que Dios les bendiga grandemente.

Las fotos son de mi propiedad tomadas con el celular Infinix Hot 10 i.

ENGLISH

Greetings,

Dear friends and lovers of good food, today I am here to share with you a recipe for a delicious pork belly.

Although I know that the pork belly is prepared with the cut called pork belly which is the whole boneless rib with skin, but I reserve the ribs for an upcoming celebration so I decided to prepare it with the pork loin.

Here in Venezuela when we slaughter a pig in an artisanal way or country style the loin is always a part that generates a bit of problems for us since having the backbone it is very hard to cut, the most direct method is to freeze the whole loin and then go to a butcher shop and pay to cut the chops on the belt.

Last Sunday my aunts announced that they were coming to visit and since my uncle passed away three weeks ago I wanted to prepare them something to eat to keep them away from the reality of grief for a while, so I thought of boning the pork loin.

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After having the meat boneless I opened it as a milanesa to add the seasonings, I am one of those who say that pork is very rich so I do not like to season much to enjoy the flavor of the meat is why I only added garlic, salt, pepper and fresh oregano.

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When we finished dressing our meat to give it a sense of porqueta take a few pieces of bacon from the pork that I had saved to wrap it and also that this fat that comes out of the bacon serves to cook and give more taste to our dish.

Then we roll up our meat with the bacon leaving all the seasonings in the center of the roll and when we finish rolling up we look for a very resistant nylon or wick and we tie in circles the whole piece, we can separate the tie more or less an inch of separation so that the juices are concentrated as much as possible inside the roll.

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As an additional trick before cooking our pork rind I recommend you to rub the bacon with plenty of salt, if possible before using it to have it massaging with plenty of salt and when using shake the excess, this salt is the one that will dehydrate the skin and create the hard crust that we know as chicharron.

Now we take it to the oven at a medium temperature of 150°C, the time I was taught to calculate more or less one hour of cooking for each kg of meat, but as we are cooking with medium temperature we can bake for an hour and a half for each kg.

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When we see that the bacon is changing color and is browning proceed to raise the oven temperature as much as possible so that the leather of the pork is tempered and hardens to form the crackling.

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When the skin of our pork is crispy, take it out of the oven and let it rest for about ten minutes to prevent the meat from losing its juices when cut, after that time we cut our portions, remember to remove all the thread that we use so that it does not go in a bite 🤣.

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Ready to serve, this preparation is very versatile, we can accompany whatever we prefer, it can be potatoes, cassava, rice, corn or arepas; I remember once I prepared some ribs and put the potatoes under the ribs and they will cook with the juices, but this time only serve with white rice decorated with a reduction of the same juices that gave off the pork when cooking.

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I hope this preparation is to your liking and encourage you to prepare it at home.

Thank you for reading my lines and may God bless you greatly.

The photos are my property taken with the Infinix Hot 10 i cell phone.