Guga by Gustavo Tosta

Author:Gustavo Tosta
Language: eng
Format: epub
ISBN: 9780744060812
Publisher: DK Publishing

g PORK g CONTENTS

Porchetta

Although this recipe is super easy to make, it should be reserved for special occasions—it’s an absolute showstopper! I like to make it for special holiday celebrations. Traditional porchetta is an Italian recipe, but mine is anything but traditional. I guarantee it will taste ten times better than turkey on Thanksgiving!

Prep: 20 minutes

rest (pre): 10 hours or overnight

Cook: 2 ½ to 3 ½ hours

Rest (post): 30 minutes

Serves: 8

10lb (4.5kg) pork belly (with loin attached)

2 tbsp olive oil

½ cup diced shallots

¼ cup finely chopped fresh sage

1 tbsp finely chopped fresh rosemary

3 tbsp fresh thyme leaves

Coarse kosher salt

2 tbsp ground black pepper

Zest of 6 lemons

1 cup grated Parmesan cheese

PREP AND SEASONING

1 Pat the pork belly dry with paper towels. Using a filet knife, slice the pork belly on the meat side just enough that it opens into two halves, but do not cut it completely into two separate halves. (Be careful not to pierce the skin as you do this.)

2 Lightly coat the meat side of the pork belly with the olive oil to ensure the seasonings will stick. Spread the shallots, sage, rosemary, thyme leaves, kosher salt, black pepper, lemon zest, and Parmesan over the cut surface.

3 Roll the pork belly up as tightly as possible. Using a trussing needle and butcher’s twine, truss the ends and then tightly truss the pork belly at 1 ½-inch intervals, tying the knots on the bottom side of the porchetta. (The tied pork belly should be able to stand on end without coming undone. There will be a lot of rendered fat during the cooking process, so you want to make sure this beauty is tied up tight!)

4 Using a tenderizing tool or fork, pierce the skin as much as possible, but do not go too deep; you are only trying to pierce small holes to let the rendered fat penetrate the skin. This will help fry the skin.

5 Place a wire rack on a tray and then place the pork belly on the rack. Transfer to the fridge to rest, uncovered, overnight. (There will be some juices dripping, so the tray is a must.)

TIP If the skin did not turn out as crispy as you’d hoped, separate it from the meat and stick it in the microwave on high for 30 to 60 seconds.

TIP Add vegetables like carrots and potatoes in the catch tray underneath the porchetta. They will be super flavorful!

TIP Try to find pork belly with the loin still attached. It’s a special cut, so you will need to ask your butcher to prepare this for you.

LET’S DO IT!

1 Set up the grill for indirect heat. Place the porchetta and wire rack on a disposable aluminum catch tray to catch any fat drippings. Preheat to 350°F (177°C).

2 Transfer the porchetta to the grill. Insert a meat thermometer into the porchetta.

3 Once the internal temperature reaches 175°F (79°C), remove the porchetta from the grill and discard the drip tray. Bring the grill heat up as high as possible, ideally between 600°F and 700°F (316°C and 371°C) to get a good crackling.

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