Porchetta With Roast Potato & Charred Broccolini

Porchetta With Roast Potato & Charred Broccolini

Recipe By: Chef Simon Andrews

Steps

  1. Put belly skin side down; arrange loin in center. Roll belly around loin so the short ends of the belly meet. If any of the belly or loin overhangs, trim meat. Unroll; set loin aside.
  2. Toast fennel pollen and red pepper flakes in a small skillet over medium heat until fragrant, about 1 minute. Tip spices into a bowl; let cool. Finely grind spices in a spice mill and transfer to a small bowl, along with the sage, rosemary, and garlic; set fennel mixture aside.
  3. Assemble porchetta according to steps 4-8 below.
  4. Set belly skin side down. Using a knife, score the belly flesh in a checkerboard pattern 1/3" deep so roast will cook evenly.
  5. Flip belly skin side up. Using a paring knife, poke dozens of 1/8"-deep holes through skin all over belly. Don't be gentle! Keep poking.
  6. Using the jagged edge of a meat mallet, pound skin all over for 3 minutes to tenderize, which will help make skin crispy when roasted.
  7. Turn belly and generously salt both it and loin; rub both with fennel mixture. Arrange loin down middle of belly. Top with orange slices.
  8. Roll belly around loin; tie crosswise with kitchen twine at 1/2" intervals. Trim twine. Transfer roast to a wire rack set in a rimmed baking sheet.
  9. Refrigerate roast, uncovered, for 1-2 days to allow skin to air-dry; pat occasionally with paper towels.
  10. Let porchetta sit at room temperature for 2 hours. Preheat oven to 500°. Season porchetta with salt. Roast on rack in baking sheet, turning once, for 40 minutes. Reduce heat to 300° and continue roasting, rotating the pan and turning porchetta occasionally, until an instant-read thermometer inserted into center of meat registers 145°, 1 1/2-2 hours more.
  11. To get skin nice and crispy, heat with Bernzomatic Torch, skimming lightly over the skin back and forth several times until desired crispness is reached.
  12. Using a serrated knife, slice into 1/2" rounds.
  13. Serve with roasted potatoes and blanched and charred broccolini

What You'll Need


TS4000
TS4000

High Heat Torch for Fast Work Times

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TS8000
TS8000

Max Heat Torch for Faster Work Times

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TX9
TX9

14.1 oz. Propane Hand Torch Cylinder

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Ingredients

  • 1 5–6-pound piece fresh pork belly, skin on
  • 1 (trimmed) 2-3-pound boneless, center-cut pork loin
  • 2 tablespoons of fennel pollen
  • 2 tablespoons crushed red pepper flakes
  • 2 tablespoons minced fresh sage
  • 1 tablespoon minced fresh rosemary
  • 3 garlic cloves, minced
  • Kosher salt
  • 1/2 orange, seeded, thinly sliced
  • 1 bunch broccolini
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