framing fowl
On a mission
I am drooling... 
Just got this months issue of Bon Appetit here at work today and saw the dish of the year recipe for Porchetta. I'd never heard of it so I started reading. Basically you take a 5-6 lb slab of fresh pork belly with the skin on and wrap it around a 2-3 lb boneless loin with herbs and roast it.
Then the lightbulb went off in my head... I HAVE PORK BELLY!!! I am so making this this weekend! But now I have to tweak it because I have beef loin rather than pork loin so I need ideas on that. But basically, here's the recipe for the pork:
5-6 lb fresh pork belly, skin on
2-3 lb boneless pork loin
3 T fennel
2 T crushed red pepper flakes
2 T fresh sage
1 T fresh rosemary
3 garlic cloves
salt
1/2 orange, seeded, thinly sliced
Put pork belly skin side down; arrange loin in center. Roll belly around loin so the short ends of the belly meet. If any belly or loin overhangs, trim. Unroll and set loin aside.
Toast fennel & red pepper in small skillet over med heat until fragrant, about a minute. Put in bowl and let cool. Grind spices and add minced herbs.
Assemble the porchetta: use a knife to score the belly fat in a checkerboard pattern 1/3" deep so roast cooks evenly. Flip belly skin side up, use paring knife to poke dozens of 1/8" deep holes throughout skin. Use mallet to pound skin all over for 3 minutes to tenderize and help make skin crispy when roasted. Turn belly again (skin down) and generously salt it and the loin; rub both with fennel/herb mix. Arrange loin down the middle of the belly and top with orange slices. Roll belly around loin and tie crosswise with kitchen twine at 1/2" intervals.
Then refridgerate for 1-2 days to allow skin to air dry. Let it sit at room temp for 2 hours, preheat oven to 500*. Season with salt, then toast on rack in baking sheet turning once, for 40 minutes. Reduce heat to 300* and continue roasting, roating pan and turning occasionally until 145* in center (1 1/2 - 2 hours or more). If skin is not yet deep brown and crisp, increase heat to 500* for 10 min more. Let rest for 30 minutes, cut into 1/2" rounds and serve.
Just got this months issue of Bon Appetit here at work today and saw the dish of the year recipe for Porchetta. I'd never heard of it so I started reading. Basically you take a 5-6 lb slab of fresh pork belly with the skin on and wrap it around a 2-3 lb boneless loin with herbs and roast it. Then the lightbulb went off in my head... I HAVE PORK BELLY!!! I am so making this this weekend! But now I have to tweak it because I have beef loin rather than pork loin so I need ideas on that. But basically, here's the recipe for the pork:
5-6 lb fresh pork belly, skin on
2-3 lb boneless pork loin
3 T fennel
2 T crushed red pepper flakes
2 T fresh sage
1 T fresh rosemary
3 garlic cloves
salt
1/2 orange, seeded, thinly sliced
Put pork belly skin side down; arrange loin in center. Roll belly around loin so the short ends of the belly meet. If any belly or loin overhangs, trim. Unroll and set loin aside.
Toast fennel & red pepper in small skillet over med heat until fragrant, about a minute. Put in bowl and let cool. Grind spices and add minced herbs.
Assemble the porchetta: use a knife to score the belly fat in a checkerboard pattern 1/3" deep so roast cooks evenly. Flip belly skin side up, use paring knife to poke dozens of 1/8" deep holes throughout skin. Use mallet to pound skin all over for 3 minutes to tenderize and help make skin crispy when roasted. Turn belly again (skin down) and generously salt it and the loin; rub both with fennel/herb mix. Arrange loin down the middle of the belly and top with orange slices. Roll belly around loin and tie crosswise with kitchen twine at 1/2" intervals.
Then refridgerate for 1-2 days to allow skin to air dry. Let it sit at room temp for 2 hours, preheat oven to 500*. Season with salt, then toast on rack in baking sheet turning once, for 40 minutes. Reduce heat to 300* and continue roasting, roating pan and turning occasionally until 145* in center (1 1/2 - 2 hours or more). If skin is not yet deep brown and crisp, increase heat to 500* for 10 min more. Let rest for 30 minutes, cut into 1/2" rounds and serve.
