Скачать или смотреть Meatnado (Porchetta), Monstadt Specialty, Recipe from Genshin Impact | ALEX MAKES

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Taking a trip back to Mondstadt to check out the Meatnado from Genshin Impact

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WRITTEN RECIPE

INGREDIENTS
Disclaimer: the measurements for herbs will depend on the size of your pork belly! I will give my rough measurements for what I personally used

Porchetta
Boneless, skin on, pork belly (1.5 lb)
1 tbsp sage, chopped
1 tbsp rosemary, chopped
1 tbsp fennel seeds
6 garlic cloves, crushed
1 tbsp orange zest
1/2 tbsp salt
1/2 tbsp black pepper
6 slices pancetta
Butcher's twine
Water

Mashed Potatoes
3 large russet potatoes
2 tbsp butter
1/2 cup heavy cream
Salt
Water

Gravy
1 tbsp butter
1 tbsp flour
1/2 cup beef stock
salt (or soy sauce if you want darker gravy)

DIRECTIONS

Porchetta
Cut the pork belly, lengthwise, in half but do not go all the way through to the other side. We want to keep the pork belly as one piece
Spread sage, rosemary, fennel seeds, garlic, orange zest, salt, and black pepper all over the pork belly
Press the seasonings into the meat
Lay the slices of pancetta in a single layer over the pork belly
Tightly roll the pork belly, making sure the skin is on the outside and covering as much of the meat as possible
Place on top of butcher's twine and tie the pork belly in four different areas
Put pork belly in fridge, uncovered, to dry out skin for at least 4 hours
When pork belly is dried out, place on roasting rack on top of an aluminum foil lined baking tray
Preheat oven to 250 degrees Fahrenheit
Pour some water into bottom of tray to help prevent the fat from burning during roasting process
Place a meat thermometer into the thickest part of the pork belly meat
Put pork into oven and roast until the internal temperature has reached 160 degrees Fahrenheit. This will vary depending on your pork belly size but mine took a little over 3 hours
When pork belly is fully cooked, take out and increase oven temperature to 500 degrees Fahrenheit
Put pork belly back into oven and allow the skin to get crispy. The pork will crackle and do not move too far away from oven as it can burn during this step
Take pork out and allow to rest for 30 minutes before slicing

Mashed Potatoes
Salt a pot of water and then add skinned potatoes in
Bring pot to a boil and boil potatoes for 10-15 minutes, until potatoes are fork tender
Strain the potatoes and put back into pot
Mash potatoes then add butter and cream in and continue to mash
I use a whisk to help incorporate them together
Scoop potatoes into a piping bag and set aside

Gravy
In a saucepan, melt butter on medium heat
Add flour and whisk and cook flour for a few minutes
Gradully pour beef stock in and whisk
Season with salt or soy sauce
Allow to simmer for a few minutes to thicken slightly

Assembly
Slice porchetta into thick slices
On a plate, start with spoonful of gravy and then place a porchetta slice on top
Line slices of the porchetta behind on the back of the plate
Pipe mashed potatoes into a spiral mound
Garnish with cilantro
Spoon more gravy over porchetta

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