Tuesday, June 5, 2012

Making The Perfect Porchetta

Make me a Porchetta sandwich with aioli and gremolata and I’m happy.

I’ve tried many from the San Fransicso Farmer’s Market to Green City Market and every one I’ve tried has been delicious. All of them however have been done on a Rotisserie.

This recipe is from Saveur and the Lardo cart in Portland. Owner Rick Gencarelli discovered he had a passion for Porchetta while studying a group of old Italian men consuming cheap white wine and smacking chunks of pork onto Italian bread.
Honestly, this cooked up great in the oven. Just watch your cooking time when you put it under the broiler.
Bon Appetit!
½ cup lightly packed rosemary leaves
½ cup lightly packed sage leaves
cup olive oil
3 tbsp. fennel seeds, lightly crushed
2 ½ tbsp. coarsely ground black pepper
1 tbsp. crushed red chile flakes
14 cloves garlic, thinly sliced
1 6–7-lb. skin-on pork shoulder, butterflied
Kosher salt, to taste
8 ciabatta buns, split
Heat oven to 325°.

Combine rosemary, sage, ¼ cup oil, fennel seeds, pepper, chile flakes, and garlic in a food processor, and process until a smooth paste forms.
Unfold pork shoulder, skin-side down, on a cutting board, season with salt, and spread evenly with herb paste; roll up shoulder, tie with kitchen twine at 1″ intervals along length of shoulder, and rub with remaining oil.

Transfer to a 9″ x 13″ baking dish, season with salt, and cover with foil; bake until an instant-read thermometer inserted into the pork reads 150°, about 1 hour 45 minutes to 2 hours.

Uncover and heat broiler to high; broil pork until skin is browned and crisp and internal temperature reads 165°, about 15 minutes more. Let rest for at least 30 minutes.

Meanwhile, make the gremolata:

Combine cup olive oil, 1 C lightly packed parsley, ½ C hazelnuts, toasted, 1 tbsp. capers, 1 tbsp. hazelnut oil, 1 small shallot, thinly sliced, and zest and juice of 1 lemon in a food processor, and process until a combined; transfer to a bowl and set aside.

For the aïoli:

Whisk 4 tbsp. capers, 2 tbsp. lemon juice, 2 egg yolks, and 1 tbsp. water in a medium bowl until smooth. While whisking constantly, slowly drizzle 1 Cup of oil until sauce is smooth. Season with salt and pepper, and refrigerate until ready to use.

To serve, spread aïoli on tops of ciabatta buns and gremolata on bottoms of buns.

Thinly slice pork shoulder and divide among buns. Serve.