Porchetta Recipe
THANKSGIVING DINNER
Porchetta
Serves 10 to 12
8-10 pound boned out middle of a pig, loin and belly still attached, or a 6 pound piece of fresh pork belly and 3 pounds of pork loin
Salt
Black pepper
2 heads of garlic, peeled and pounded to a paste
Zest of 3 lemons
3 tablespoons fennel seed, pounded
2 tablespoons chili flakes
1/4 cup picked and chopped rosemary
1/4 cup fennel fronds (optional)
Olive oil
Using the tip of a sharp knife, score the skin of the pork belly in long lines, about 2” apart. Flip the pork over so it’s flesh side up and sprinkle generously with salt and pepper. Rub the garlic over the flesh, getting into all the crevices. Scatter over the lemon zest, ground fennel, chili flakes, rosemary and fennel fronds if using. Press all the spices into the meat to really get them in there. Roll the pork up tightly, starting with the loin edge, rolling toward the belly. Use string to tie it up as tightly as you can. Place the porchetta on a sheet tray, covered with a kitchen towel and leave in the refrigerator to marinate for 1 to 3 days.
On the day you plan to cook, remove the pork from the refrigerator 2 to 3 hours in advance to temper. Preheat the oven to 400 degrees. Rub the skin of the porchetta with olive oil and season generously with salt. This will help in creating a crispy skin. Place the porchetta on a roasting tray lined with a rack and place into the oven for 40 minutes. Then, turn the oven down to 325 degrees and continue roasting for 2 to 3 hours, until the thickest part of the roast reaches an internal temperature of 140 degrees. If the skin is getting too much color, you can cover it with aluminum foil like a tent. Let the porchetta rest for 30 minutes before slicing.
Bread Salad with Chicories, Pine Nuts and Currants
1 small shallot, diced
Salt
2 tablespoons sherry vinegar
1/4 cup olive oil
1 loaf levain, crust removed and torn into 1 to 2“ pieces
1/4 cup reserved pork fat from the porchetta
2 heads chicories, cleaned and torn
1/4 cup currants, rehydrated in verjus
1/4 cup pine nuts, toasted
1/4 cup picked parsley
Make the vinaigrette by macerating the shallot with a pinch of salt and the sherry vinegar for about 10 minutes. Top with the olive oil and set aside.
While the porchetta is resting, toss the bread with the pork juice and fat and lay it out on a baking tray to toast. Place them in the 325 degree oven and toast for 15 to 20 minutes, mixing them occasionally while roasting, until golden brown.
Combine the chichories, croutons, pine nuts, currants, parsley, a pinch of salt, and a few spoons of the salad dressing together in a bowl and toss. Taste and adjust seasoning as you wish.
Roasted Winter Squash, Agrodolce Onions and Salsa Verde
2 butternut squash, peeled and cut into 1” thick pieces
Olive oil
Salt
Pepper
2 red onions
4 sprigs of thyme, left whole
2 tablespoons red wine vinegar
Splash of water
Flaky salt
Toss the squash with olive oil, salt and pepper and roast on a tray until golden brown, about 45 minutes.
Peel the onions. Keeping the root end intact, cut the onion in half through the root, and then into wedges. Lay out the onion in a small, rimmed baking dish, scatter the thyme over the top. Add a few pinches of salt, black pepper and a drizzle of olive oil. Sprinkle the vinegar on top and add a splash of water to the dish, about 3 tablespoons. Cover the dish with aluminum foil and bake in the oven until the onions are tender, about 30 minutes. Remove the foil from the dish, and continue baking the onions for another 10 to 15 minutes until they get caramelized.
Salsa Verde
1 small shallot, diced
2 tablespoons red wine vinegar
Salt
1 bunch of parsley, picked and finely chopped
2 sprigs of sage, picked and finely chopped
Olive oil
Dice the shallot and let it macerate in the vinegar with a pinch of salt for ten minutes. Add the chopped herbs and olive oil to cover. Mix and taste to adjust seasoning.
To plate, lay the squash on the serving dish and scatter the onions on top. Spoon over the salsa verde and add a sprinkle of flaky salt.