Porchetta Spiced Roasted Potatoes Recipes

PORCHETTA

Steps:

• Having the butcher butterfly the pork loin will save time for you, here is how to butterfly the pork loin yourself.
• Place the pork loin on a cutting board and slice lengthwise down the center but not completely in half. Press the loin open like a book.
• Lay the pork belly skin side down on a work space with the short end facing you, place the pork loin on the belly and roll it around the loin. There should be enough belly to enclose the pork loin. If there is excess belly, trim evenly. Unroll the belly and set aside.
• Lay the pork belly on the work surface, skin side up. With a needle-type meat tenderizer or the tip of a small knife, poke dozens of 1/8-inch deep holes over the entire skin. The skin is tough and will require some pressure to pierce.
• Turn the pork belly over and with a sharp knife, make a 1/3-inch deep crosshatch pattern over the flesh. This will help the roast cook evenly. Sprinkle the flesh side of the pork belly with the salt and pepper, rubbing it into the crosshatch cuts.
• In a small skillet set over medium heat, toast the fennel seed and red pepper until fragrant. Remove from the heat and allow to cool, then grind the spices in a spice mill or a mortar and pestle.
• Transfer the spices to a small bowl and add the sage, thyme, rosemary, oregano, garlic, salt and olive oil. Stir to combine the mixture, set aside.
• Place the pork loin on the work space and open it up like a book. Spread the spice/herb mix over the entire surface. Be sure to work it into all the crevices so the flavor will permeate the flesh. Using a microplane, zest the orange peel over the seasoned pork loin.
• Roll the loin lengthwise, into a tight cylinder and place it on the center of the seasoned pork belly. Beginning at the short end closest to you, wrap the pork belly around the loin into a tight roll to meet at the opposite edge.
• With the kitchen twine and a meat needle, sew the bork belly edges along the length of the cylinder to close the pork roll and retain its shape. If necessary use the tip of a paring knife to puncture a starting hole for each stitch. (See Notes) You may need an extra set of hands for this part to keep the pork from unrolling while you sew it up. Long wooden skewers placed through the pork roll will also be helpful to keep the roll intact while sewing the edges. Tie additional twine around the cylinder at 1-inch intervals and trim off any ends of the twine.
• Season the rind with course salt then transfer the pork belly to a wire rack set over a rimmed baking sheet and refrigerate, uncovered, overnight or up to 2 days to dry out the pork belly skin.
• Preheat the oven to 275°F and arrange the oven rack to the lower third position.
• Transfer the porchetta, (still on the rack over the baking sheet) to the oven and roast the porchetta for 3 to 3-1/2 hours, rotating the pan occasionally to keep the browning even, until an instant-read thermometer reads 140°F. *See Notes
• Remove the porchetta from the oven and increase the temperature to 500°F, then transfer the porchetta back to the oven and roast until the pork skin is a deep brown, bubbly and crisp.
• Remove the porchetta to a cutting board and let rest for 30 minutes. Do not tent with foil.
• Remove the stitching and the kitchen twine. Slice the porchetta with a serrated knife into 1/2-inch slices.

PORCHETTA-SPICED ROASTED POTATOES

Steps:

• Heat oven to 425 degrees. On a rimmed baking sheet, combine 2 tablespoons of the oil and potatoes, and season with salt; toss to evenly coat. Spread in an even layer and roast until light golden, 20 minutes.
• Meanwhile, in a small bowl, combine the remaining 3 tablespoons oil, garlic, fennel, thyme, rosemary, sage, black pepper and red-pepper flakes, and season to taste with salt; mix well.
• Spoon the herb mixture over the potatoes and toss until evenly coated, using a spatula to lift up the potatoes if necessary. Continue roasting until the potatoes are fragrant, golden brown and tender when pierced with a fork, 10 to 15 minutes longer.
• Transfer potatoes to a serving platter and garnish with parsley. Serve warm.

CRISPY ROASTED PORCHETTA

Steps:

• Preheat the oven to 350 degrees F.
• Place the oil, rosemary, garlic, salt and pepper in a bowl; mix and set aside.
• Butterfly and open the pork belly like a book so you can roll the pork tenderloin in two rotations.
• Smother the pork belly in some of the spice mixture and set the pork belly aside.
• Smother the pork tenderloin in the spice mixture.
• Place the pork tenderloin at one end of the pork belly and roll until the pork belly ends meet or overlap.
• Tie off the porchetta with baker's twine or pull baker's netting over the porchetta and tie off the ends. Wrap the porchetta in aluminum foil and place on a grill insert inside a deep roasting pan. Pour the wine into the bottom of the roasting pan and cover with foil.
• Roast for 1 hour 30 minutes. Remove from the oven and remove the foil.
• Remove the porchetta from the roasting pan and remove the foil. Place the porchetta on the insert and place back into the oven, uncovered (this will make the pork belly skin crispy). Continue to roast until the pork belly skin has reached the desired crispness, about 1 hour.
• Remove the porchetta to a cutting board. Slice and serve with the Aioli.
• Place the garlic in a food processor and mince finely. Add the turmeric and mix. Add the mayonnaise and mix; do not overmix, as the mayonnaise can separate.