Porchetta With Lemony Herb Sauce

 


Porchetta With Lemony Herb Sauce

Ingredients

1 (8- to 10-lb.) pork belly with skin

2 Tbsp. olive oil

1 medium-size yellow onion, chopped (1 1/2 cups)

8 cups chopped fresh collard greens (from 1 [12-oz.] bunch)

1 Tbsp. fennel seeds

4 Tbsp., plus 1 tsp. kosher salt, divided

1 cup chopped fresh flat-leaf parsley, plus more for serving

12 garlic cloves, minced (about 1/4 cup)

2 Tbsp. finely chopped fresh rosemary (from 4 [6-inch] sprigs)

4 tsp. finely grated lemon zest (from 2 lemons), plus lemon wedges for serving

1 Tbsp. black pepper

Lemony Herb Sauce (recipe follows)

Directions

Score pork skin:

Place pork, skin side down, on a work surface. Using a sharp knife, score meat in a crosshatch pattern, about 1 inch deep x 2 inches wide. Starting with one short side, roll pork into a tight spiral; cut a shallow line in skin to mark where it overlaps. Unroll spiral; turn pork skin side up. Using shallow line as a guide, slice to remove skin from portion of pork that will be inside the roll. (Any skin left inside roll will not get crispy.) Carefully score remaining skin in a cross-hatch pattern, about 1/4 inch deep x 1 inch wide. Turn pork skin side down; set aside.

Cook collard greens filling:

Heat oil in a large skillet over medium-high. Add onion; cook, stirring often, until translucent, about 3 minutes. Add collard greens, fennel seeds, and 1 teaspoon of the salt; cook, stirring often, until just wilted, about 2 minutes. Remove from heat; let cool, uncovered, 10 minutes.

Season pork belly, and add filling:

With skin side down, sprinkle pork belly evenly with parsley, minced garlic, rosemary, lemon zest, black pepper, collard greens mixture, and remaining 4 tablespoons salt; pat mixture into pork.

Roll pork belly into a spiral:

Starting with the shorter, skin-removed side, reroll pork belly into a tight spiral (skin-removed side should be on the interior of the spiral). Tie spiral tightly in 1-inch intervals with kitchen twine. Place in a roasting pan fitted with a rack, and chill, uncovered, 12 hours.

Bake porchetta:

Preheat oven to 275°F. Bake until a thermometer inserted into thickest portion of pork registers 160°F, 4 to 6 hours.

Crisp skin:

Remove from oven, and increase oven temperature to 500°F. Bake until skin is crispy and deeply browned, about 25 minutes, basting with drippings during last 10 minutes of cook time. Remove from oven, and let rest 30 minutes. Slice with a serrated knife; discard twine. Serve with Lemony Herb Sauce, fresh parsley, and lemon wedges.

Lemony Herb Sauce

ACTIVE 5 MIN. - TOTAL 5 MIN. MAKES ABOUT 1 1/2 CUPS

Stir together 3 cups chopped fresh flat-leaf parsley, 1 1/2 tsp. kosher salt, 3/4 tsp. grated garlic, 1 tsp. lemon zest, 6 Tbsp. lemon juice, and 1/2 tsp. black pepper in a medium bowl. Stir in 3/4 cup extra-virgin olive oil until combined. Serve immediately, or store, covered, in refrigerator up to 2 days. Let come to room temperature and stir to recombine before serving.

 

Comments

Post a Comment

Popular posts from this blog

Caldo de Pollo

Image
  Caldo de Pollo Ingredients 5 pounds chicken leg quarters 2 gallons water 2 tablespoons minced garlic 2 tablespoons salt 1 tablespoon garlic powder 1 cube chicken bouillon 4 large carrots, peeled and cut into large chunks 4 large potatoes, peeled and cut into large chunks 4 zucchini, cut into large chunks 1 chayote, cut into large chunks 1 large white onion, cut into large chunks ½ bunch fresh cilantro, chopped Directions Place chicken legs into a large stockpot; pour water over chicken. Add minced garlic, salt, and garlic powder. Cover and bring to a boil over high heat. Reduce to a simmer and cook until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube until dissolved; add carrots, potatoes, zucchini, chayote, and white onion. Reduce heat to medium-low and simmer until carrots and potatoes are tender, 45 minut...
Read more

Capirotada

Image
  Capirotada Ingredients 3 cups water 2 ¼ cups packed light brown sugar, divided 2 cinnamon sticks 2 loaves bolillo bread, sliced ½-inch thick, toasted (about 24 ounces) ½ cup butter, softened 3 cups shredded Oaxaca cheese (about 12 ounces) 2 cups peanuts 1 cup raisins ¼ teaspoon ground cinnamon, or to taste ¼ teaspoon ground nutmeg, or to taste ⅛ teaspoon ground cloves, or to taste Directions Gather Ingredients and preheat the oven to 350 degrees F (175 degrees C). Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon. Spread a thin layer of butter onto one side of each toasted bread slice, and sprinkle with cinnamon, nutmeg, an...
Read more

Keto chicken Caprese casserole

Image
  Keto chicken Caprese casserole Ingredients 650 g cooked chicken breast, shredded or cut into bite-sized pieces 200 g cherry tomatoes, halved 230 g (475 ml) fresh mozzarella cheese, sliced 2 tbsp green pesto 240 ml sour cream 55 g (170 ml) shredded Parmesan cheese, divided salt and ground black pepper to taste Serving 200 g (850 ml) leafy greens 2 tbsp olive oil Instructions Preheat the oven to 400°F (200°C). Prepare the ingredients: chop the chicken, tomatoes, and mozzarella. Distribute the chicken, cherry tomatoes, and mozzarella in a baking dish. Add pesto, sour cream, and half of the Parmesan cheese. Season with salt and pepper to taste. Combine until everything is evenly coated with the sauce. Sprinkle the remaining Parmesan cheese on top. Bake for 20 minutes or until the cheese is golden brown. Serve with leafy greens drizzled with olive oil. Tips If you're cooking chicken from scr...
Read more