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Recipe Detail Page
Porchetta with Summer Herbs
Summer 2018
There is no doubt that making a porchetta is an intimidating feat. It involves a little skilled butchery and a lot of patience. Ask your butcher for some help when getting your cut. You will be pleasantly surprised how easily this sumptuous roast comes together. Fresh herbs, sweet vermouth and orange zest create a landscape of flavours that get rolled up within the most decadent cut of pork. Slow roasted on the barbecue, the porchetta bastes itself in fat and gets infused with the bright herbs of summer. Slice it up and serve with Grilled Pineapple and Blistery Jalapeño Salsa (recipe follows).
Serves 8 (generously)
1 cup (250 mL) chopped flat leaf parsley
8 sprigs rosemary, finely chopped
10 minced garlic cloves
2 tbsp (30 mL) red chili flakes
Zest of 1 orange
3 tbsp (45 mL) salt, divided
1 tbsp (15 mL) fresh cracked pepper
⅓ cup (80 mL) olive oil
1 loin-in pork belly, 8 lbs (3.63 kg)
⅓ cup (80 mL) sweet vermouth
1. Place parsley, rosemary, garlic, chili flakes, orange zest, 2 tbsp (30 mL) salt, pepper and olive oil in a bowl and stir to combine.
2. Lay the slab of pork belly skin-side up on work surface. Using a box-cutter, crosshatch the skin with scores about 2 inches (5 cm) apart from each other and ½ inch (1 cm) deep.
3. Flip the slab flesh-side up. Butterfly the loin by making a deep incision lengthwise. Score the remaining flesh in a grid pattern at intervals of about 2 inches (5 cm). Make deeper incisions where the flesh is thicker. This will allow the seasoning to penetrate the meat.
4. Drizzle the vermouth over the meat. Rub two thirds of the herb mixture over the pork. Massage the seasoning into the scores. Roll the slab around into a tight cylinder. Using butcher’s twine, tie the porchetta in 1-inch (2.5 cm) intervals as tightly as possible.
5. Rub the remaining herb mixture over the outer skin. Sprinkle remaining salt over pork. Place on a tray and let marinate for minimum 3 hours or up to 48 hours.
6. Remove porchetta from fridge 1½ hours before cooking to let it come to room temperature.
7. Set up your barbecue for indirect grilling by turning the outside 2 burners to medium and leaving the centre burner off. Adjust heat to maintain a temperature between 325° and 350°F (160° and 180°C).
8. Place porchetta over indirect heat. Roast until skin is deep brown and crisp and an instant-read thermometer inserted 3 inches (8 cm) deep into the centre of the roast registers 165°F (74°C), about 3 hours. Carefully remove the porchetta and let rest for minimum 20 minutes before slicing.
Serves 8 (generously)
GRILLED PINEAPPLE & BLISTERY JALAPEÑO SALSA
The flavour of pineapple only improves when it’s grilled. It gets charred and caramelized and makes the perfect base for a summer salsa. Toss in some fresh citrus, herbs and some jalapeño heat, and you’ve got the start of a very good party. Serve with porchetta, fish or even tortilla chips. A bowl of this salsa goes a long way.
1 pineapple, peeled and cored
2 jalapeño peppers
Zest and juice of 1 orange
Zest and juice of 1 lime
5 green onions, thinly sliced
½ cup (125 mL) cilantro, finely chopped
½ tsp (2 mL) salt
1. Cut pineapple into 1-inch thick (2.5-cm) slices lengthwise. Place slices on preheated grill over direct heat. Grill until golden and caramelized, about 3 minutes per side. Remove from grill and let cool.
2. Place jalapeños on grill and cook until charred, about 3 minutes per side. Remove from grill and let cool.
3. Once cool, dice pineapple into ½-inch (1-cm) pieces and place in a large bowl. Slice the jalapeños lengthwise and remove seeds. Finely dice the flesh of the jalapeños and place in bowl with pineapple.
4. Add orange zest and juice, lime zest and juice, green onions, cilantro and salt. Stir to combine.
Serves 8
