Pork, et cetera.
Sep. 13th, 2010 09:14 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Porchetta.
Seasoning blend:
1 Tbsp finely chopped lemon zest
1 Tbsp chopped fresh rosemary]
1 Tbsp chopped fresh sage
1 Tbsp minced garlic (Ha! I used... more than that.)
1 Tbsp fennel seeds, toasted and lightly crushed
6 bay leaves, toasted and ground
2 Tbsp kosher salt
1 Tbsp ground black pepper
Pig:
1 4- to 5-lb skin on pork belly, trimmed to 1/2" thickness of the skin and cut to the same length as the loin
1 6 lb boneless pork loin, preferably from the center-cut rib section
Stir all of the seasoning blends together in a small bowl. Put the pork belly skin-side down on a work surface. Sprinkle with 1/3 of the blend, pressing it on to make sure that it adheres. Pat the pork loin with another third of the seasoning blend, and put the loin on the bottom third of the belly with the long sides parallel. Roll up the loin inside the belly, then tie the roast at 2" intervals with butcher's twine. Rub the remaining blend over the exterior. Refrigerate overnight.
Heat the oven to 450. Put the roast, seam-side down, on a rack in a roasting pan. Roast for 30 minutes, lower the temperature to 350, and cook for 1 1/4 hours or until a thermometer registers 140-145. Rotate the pan in the oven once or twice for even brownness.
Transfer the porchetta to a cutting board, tent loosely with foil, and let rest for 15-30 minutes. To serve, remove the twine and carve into 1/2" slices.
What worked: Very tasty. It smelled like porchetta when roasting. I'm not sure that it tasted like what I expect porchetta to taste like, but it was a yummy bit of pig nonetheless.
What didn't: The spice didn't adhere to the outside belly - I'd need to score or beat it up in order for the spices to stick. The smallish piece we cut off as a test didn't crisp up as much as I hope the whole thing will. I might butterfly the pork loin next time so as to add more spice as well as a tighter roll.
Will I make it again? Certainly.
"In Northern Italy, porchetta is usually made by boning an entire 60- to 100-pound pig. The cavity is roasted slowly until the skin is crackling and crispy. Few of us have access to a whole pig, let alone the skill to bone out an entire animal. Instead of a whole pig, David adapted the recipe to a small but no-less-delicious presentation by wrapping a boneless pork loin in a fresh pork belly."
Seasoning blend:
1 Tbsp finely chopped lemon zest
1 Tbsp chopped fresh rosemary]
1 Tbsp chopped fresh sage
1 Tbsp minced garlic (Ha! I used... more than that.)
1 Tbsp fennel seeds, toasted and lightly crushed
6 bay leaves, toasted and ground
2 Tbsp kosher salt
1 Tbsp ground black pepper
Pig:
1 4- to 5-lb skin on pork belly, trimmed to 1/2" thickness of the skin and cut to the same length as the loin
1 6 lb boneless pork loin, preferably from the center-cut rib section
Stir all of the seasoning blends together in a small bowl. Put the pork belly skin-side down on a work surface. Sprinkle with 1/3 of the blend, pressing it on to make sure that it adheres. Pat the pork loin with another third of the seasoning blend, and put the loin on the bottom third of the belly with the long sides parallel. Roll up the loin inside the belly, then tie the roast at 2" intervals with butcher's twine. Rub the remaining blend over the exterior. Refrigerate overnight.
Heat the oven to 450. Put the roast, seam-side down, on a rack in a roasting pan. Roast for 30 minutes, lower the temperature to 350, and cook for 1 1/4 hours or until a thermometer registers 140-145. Rotate the pan in the oven once or twice for even brownness.
Transfer the porchetta to a cutting board, tent loosely with foil, and let rest for 15-30 minutes. To serve, remove the twine and carve into 1/2" slices.
What worked: Very tasty. It smelled like porchetta when roasting. I'm not sure that it tasted like what I expect porchetta to taste like, but it was a yummy bit of pig nonetheless.
What didn't: The spice didn't adhere to the outside belly - I'd need to score or beat it up in order for the spices to stick. The smallish piece we cut off as a test didn't crisp up as much as I hope the whole thing will. I might butterfly the pork loin next time so as to add more spice as well as a tighter roll.
Will I make it again? Certainly.
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Date: 2010-09-13 04:44 pm (UTC)no subject
Date: 2010-09-13 05:17 pm (UTC)