donderdag 21 november 2013

Porchetta Recipe (Kopie)

Porchetta Recipe
serves 8-10

Salt Rub
1/4 cup salt
2 teaspoons whole rosemary toasted
2 teaspoons toasted fennel seed crushed
2 teaspoons chili flakes
2 teaspoons black pepper
zest of 1 lemon

Herb Rub
2 tablespoons roughly chopped flat leaf parsley

2 tablespoons fresh rosemary
pork tenderloin, around 3 inches in diameter, 1-2 pounds
12 inch slab of pork belly, skin lightly scored

Combine the ingredients for the salt rub in a small bowl. Lightly sprinkle the inside of the pork belly with the salt rub (you won’t need to use all of it). Sprinkle the herb rub and place the tenderloin in the centre of the belly. Tightly roll up the belly around the tenderloin and tie together with kitchen twine. Rub the skin generously with oil and a bit more of the salt rub. Place your porchetta in a dish, cover and place in the fridge for at least 12 hours.

Heat the oven to 275F. Place the porchetta on a rack in a deep roasting pan. Lots of fat will be rendered out of the porchetta, so make sure your roasting pan is deep enough. Roast on the centre rack of the oven for 4 hours. Use a meat thermometer to check that the internal temperature is 160F. Blast the heat up to 450 and continue to roast for 35 minutes, keeping an eye on the skin. You want the crackling golden brown and crispy, not burnt.

Remove from the oven, let rest for 15-20 minutes, slice and enjoy!

Porchetta Sandwich with Salsa Verde Recipe
serves 2

2 ciabatta rolls
2 cups porchetta, still warm, thinly sliced and chopped
bit of crackling, roughly chopped
dijon mustard

Salsa Verde Recipe
1 bunch parsley
1 cup oil
2 teaspoons toasted fennel seeds ground
2 teaspoons toasted coriander ground
2 teaspoons chili flakes
2 cloves garlic
zest of 1 lemon
lemon juice from 2 lemons

Puree the salsa verde ingredients until smooth. Assemble the sandwiches by slicing the rolls lengthwise and topping with porchetta. Add a bit of crackling and a drizzle of salsa verde. Serve with dijon mustard and enjoy!

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