Happy Hump Day, Hog Day and Holi(Days) everyone. If you’re into food, this time of year is an awfully joyous stretch. The next two weeks have Julie and me especially excited as we try new recipes, prepare food for our family time over Thanksgiving and I get a chance to get in the woods for a bit of hunting. In addition to our amazing ‘Foodie Giveway’ going on over on Robb Wolf’s blog, we’ll be throwing together a few additional holiday-centric postings over the next few weeks to arm you all with great ideas to help fill your kitchen with joy, gratitude and some tasty morsels.
So you all may recall a few weeks back I posted about my recent pig butchering experience. Yes, it was magic in every sense of the word. I’ve got two hog hunts lined up for early 2014 and I am hoping I can continue to refine my skills as a butcher. The first item up on my pork-o-palooza was porchetta.
What exactly is porchetta (sometimes spelled porketta)? For the most part, it’s a juicy boneless pork roast that is fatty and savory and – in our recipe – crispy on the outside (which was awesome). In some cases, the entire pig is deboned and rolled up with various herbs/spices. When we butchered the pig back in September, we purposefully cut the pork belly in half (lengthwise) so I could experiment with at least two recipes for porchetta. The inspiration for this one came from a few chefs I train at the gym and a recipe from Michael Symon I found that spoke to me. Here goes!
- 3-5 pound pork belly, skin on
- 1-2 pound pork loin
- 2 tbs. Kosher salt
- 1/2 pound prosciutto
- 4 cloves garlic
- zest of one lemon, lime & orange
- 1/4 cup fresh sage, chopped
- 1/4 cup fresh rosemary, chopped
- 1/4 cup fresh parsley, chopped
- 1 tbs. red pepper flakes
- Preheat oven to 500F
- Allow pork belly and loin to sit at room temperature for at least 1 hour
- Season belly with salt
- Place garlic and prosciutto in food processor and pulse into a paste
- Thoroughly combine citrus zest, herbs and red pepper flakes with prosciutto paste
- Score skin side of pork belly with sharp knife in a cross-hatch pattern about 1 inch apart
- Turn belly meat side up and score the meat with your knife
- Spread the prosciutto paste mixture along the meat side being sure to stuff copious amounts in the scored places
- Center the loin on the belly lengthwise and roll the entire thing up (skin side out)
- Secure with kitchen twine at 1/2" intervals and transfer to roasting pan
- Roast at 500F for 30 minutes (turning once) and reduce heat to 300F
- Continue roasting until internal temp reads 150 degrees (about 90 minutes)
- Remove from oven and let rest for 20-30 minutes
- Using a serrated knife, slice into rounds and serve
Thanks for joining me as I embark on my pig adventure for the next few months. It’s going to be a ton of fun and will certainly be tasty. Don’t forget to head over to Robb’s site for our Atlanta Foodie Giveaway. A lucky winner and friend are going to be whisked away to the ATL for a weekend of tastiness that would make Alton Brown green with envy.