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PORCHETTA....A DISH THAT CELEBRATES THE PIG IN ALL IT'S BEAUTIFUL GLORY. AND WHILE THIS MAY NOT BE THE HEALTHIEST OF MEAL WE HAVE FEATURED ON 555 EATS, IT IS A PERFECT CHEAT MEAL FOR THE WHOLE CREW AFTER YOU CRUSH A KICK ASS 555 HONOR WOD TOGETHER.
This Italian dish traditionally uses a whole de-boned pig. Anthony was able to create the same great pork flavor using more practical cuts like the loin.
PORCHETTA
Anthony Little
Indian River County Fire Rescue Iaff Local 2201
Firefighter/Paramedic
INGREDIENTS:
5-7 lb. PORK BELLY, in one piece. (Will be a square) This will be rolled over pork loin
2 lb. PORK LOIN 5 tbsp FENNEL SEED, toasted and ground
3 tbsp FRESH ROSEMARY
1 tbsp CRUSHED RED PEPPER
zest of 1.5 LEMONS
6 slices of PROSCIUTTO
2 tbsp SEA SALT
FRESH GROUND BLACK PEPPER
1/4 cup OLIVE OIL
7 cloves GARLIC
butchers twine
2 cups CHICKEN STOCK
3 tbsp BUTTER
1/4 cup WHITE WINE
PROCEDURE:
Prep a day in advance. Place belly meat side down. Score pork belly skin with razor or sharp knife. Score in a cross pattern (checkerboard). Score just enough to break skin but not into the fat.
In a food processor add ground fennel seed, rosemary, red pepper, lemon zest, sea salt, garlic and olive oil. Grind until a nice paste and rosemary is finely chopped. Smear this mixture over the meat side of the pork belly. Grate fresh pepper over the meat side on top of the smear. Place your prosciutto slices flat, enough to try and cover the entire belly over the smear. Take your loin and roll the belly (meat side to the loin) so that there is about a two inch over lap. The skin side should be on the outside exposed. Generously salt the skin. Let is sit uncovered overnight in the fridge.
Let porchetta come to room temp for two hours prior to cooking. When ready to cook, preheat the oven 250F. Pat porchetta dry and salt again. Place porchetta in baking pan with a rack. (on the rack). Add just enough chicken stock to the pan so that the drippings dont burn (you can make a gravy at the end with the drippings). Let cook for 8 hours. Every 30 minutes baste with juices or olive oil and resalt every couple of hours.
Take porchetta out and turn oven to 500 or full blast. Put back in when oven hot and let porchetta skin puff up and get nice and brown. About 45 minutes and rotating to get all sides. This will give you the nice crackling skin. Let rest for 15 minutes. Serve with polenta, risotto etc.
Gravy......take drippings, 1 cup chicken stock, white wine and reduce, finish with butter.
Top with a sunny side up egg!
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STAY SAFE, EAT WELL!