Name: How to roast porchetta in an alto-shaam cook & hold oven
Ingredients: Fresh pork belly; Fennel seeds; Pesto; Sage leaves; Rosemary; Garlic; Onions; Capers; Chili flakes; Ground cloves; Kosher salt & ground pepper

STEPS
INGREDIENTS
Skore fat
Chop onions and garlic
Sauté onions, garlic, chilies and capers. Chill
Season belly
Pick herbs leaving whole
Lay out herbs and pesto
Spread mix on belly
Roll tightly
Tie belly
Preheat to 250F (121C).
Adjust door vents to 1/2 open
Roast in the shaam at 250F (121C) to 130F (54C) and hold at 150F (61C) for 4 - 10 hrs.
Crisp fat in a combi oven at 425F (218C).
Slice to order
 Fresh pork belly
 Fennel seeds
 Pesto
 Sage leaves
 Rosemary
 Garlic
 Onions
 Capers
 Chili flakes
 Ground cloves
 Kosher salt & ground pepper

How to roast porchetta in an alto-shaam cook & hold oven

Roast Porchetta in Cook & Hold