As Jules mentioned in a previous post, things have been a bit nuts in the Paleo Comfort Foods home as of late. I’ll let her get that update to you kind folks. Needless to say, it might take a few posts to get all the recent activity a proper explanation.
Amidst all the craziness of late, we have managed to nail down a trip to Reno Nevada in a few short weeks to host the grand opening of the Natural Grocers store. We had the good fortune of cooking at one of their stores in Oregon on our book tour last year. We’re HUGE fans of Natural Grocers and would encourage anyone within driving distance to check them out. Our fingers are crossed that one day they’ll grace the fair city of Atlanta with what, in our opinion, is one of the best grocery stores in the country.
The store opening is slated for Tuesday October 28th and our demo will be from 3-5pm. We’ll be showcasing a few of our traditional holiday recipes along with a few new ones to give that Thanksgiving menu more choices. From the look of things, we’ll be spending some quality time with our dear friends Robb, Nicki, John and Kate while we’re in town. In other words, this might be a really fun time to get to Reno, check out a killer store and take in the scenic and oh so rocking city of Reno. We’d love to see any friends that are in the neighborhood and want to stop in. There will also be a book signing and Robb is going to be giving a talk at the store Tuesday. We’ll be handing out as much as possible given that there will be six kiddos under 4 between the Wolfoletti, Welbourn and Mayfield clan.
So, I’ve been playing around with quite a bit of pork lately. We’ve got the most amazing charcuterie here in Atlanta-Pine Street Market. Our luggage will likely be filled to the brim with several of our favorites from them. Recent exploits in the world of pig have pointed me toward the belly. I just thawed out our second porchetta from the pig I butchered last year and played around with a recipe I saw on the Tasting Table.
I hope you enjoy the recipe and we are looking forward to seeing any of our paleo buddies in Reno for this grandiose event. Should be a fun adventure with two kids under two years old. Keep up the great choices in the kitchen and have a wonderful day.
Be sure your grill has settled into a solid temperature before put the pork on. You could certainly do this in the oven, I would suggest covering the porchetta with foil until it's time to crisp.
The paste is an optional addition. I'll likely leave it out the next time to compare.
- 1 star anise
- 1 tsp. cumin seed
- 2 tsp. black peppercorns
- 1 tsp. fennel seed
- 1 cinnamon stick
- 1 tsp. cloves
- 4-5 pound pork belly
- 2-3 pound pork loin
- 1 tbs. kosher salt
- 1 12 ounce bottle of hard cider
- 3 cloves garlic
- 1 bunch cilantro
- 1 jalapeño pepper, stem removed
- 1/4 cup honey
- 1 pear, cored and peeled
- 1 tbs. sambol
- 2 tbs. fresh ginger, grated
- Toast all spices in skillet until fragrant then grind thoroughly
- Combine cilantro, garlic and jalapeño in food processor and pulse into paste
- Lay pork belly skin down on cutting board and score meat in 1/2 inch crosshatch pattern
- Salt meat, rub on spice blend, being sure to get into cuts.
- Brush on herb paste and lay your loin in the belly lengthwise
- Roll up your pork and tie off with kitchen string every 1/2 inch
- Heat grill to 325-350F and place an aluminum pan under where meat will rest.
- Pour hard cider into pan and cook meat for 2-3 hours or until internal temp reads 130F
- Remove pan and use direct heat to crisp up the skin, turning frequently
- While porchetta is cooking, prepare glaze
- Combine remaining ingredients in food processor and blend
- Simmer glaze in sauce pan for about 5 minutes and allow to cool
- Cut porchetta between kitchen string and serve immediately