Porchetta Polipo Sckattiata
Ingredients
- 1 c Kosher Salt
- 2 T Fennel Seed, ground
- 1 T Dried Sage
- 6 lbs. Whole Pork Belly, butterflied
- 1 ea. Pork Loin
- 6 c Rendered Pancetta Fat
- 1 c Smoked Almonds
- 1 c Roasted Red Peppers, canned
- 1 c Neutral Oil
- ¼ c Sun-Dried Tomatoes
- ¼ c Red Wine Vinegar
- 1 T Paprika
- 1 ea. Apple, large, sweet variety such as honey crisp, julienned
- Arugula, to garnish, as needed
- Preserved Lemon Vinaigrette, recipe follows
PREPARATION
Combine salt and spices, and generously sprinkle over the pork belly. Trim the loin of fat and silver skin. Place loin on the butterflied end of the pork belly and season.
Roll the pork belly up starting from the pork loin end. Using butcher’s knots, tie up the porchetta, place in a deep hotel pan and pour in rendered pancetta fat; cover with aluminum foil.
Braise at 250°F for 6 to 7 hours until it can be easily pierced with a cake tester. Allow the porchetta to rest in the fat; cool and refrigerate overnight. Meanwhile, make the pesto by combining almonds, peppers, oil, sun-dried tomatoes, vinegar, paprika and salt to taste in a food processor, and blend until almost smooth, adjusting consistency with a little water as needed; set aside.
At service, remove porchetta from fat, slice and roast in a 500°F oven until golden brown. Meanwhile, combine apple with some arugula, season with salt and dress with some of the preserved lemon vinaigrette.
To plate, spoon about ¼ cup of smoked almond pesto onto a plate, top with porchetta slice and build salad on it. Drizzle with vinaigrette. Makes 10 to 12 servings.
To make preserved lemon vinaigrette: Combine 1 preserved lemon (pith and seed removed), 1 cup of white wine vinegar, 1 shallot (roughly chopped) and 2 tablespoons of honey; process. Then slowly add in a steady stream of 3 cups of neutral oil to emulsify. Adjust seasoning with salt and pepper.
Executive Chef Michael Lanzeratti | Testaccio, Chicago