Porchetta with Potatoes and Salsa Verde

Porchetta with Potatoes and Salsa Verde
Chef Bruce Kalman is making a tasty pork dish with homemade rub and salsa verde.

Ingredients for Rub (2 cups)

  • 1/8 C fennel seed
  • 1/4 C fresh rosemary, leaves
  • 1/8 C kosher salt
  • 1/8 C garlic, chopped fine
  • 1 Tbls freshly ground black pepper
  • 1 Tbls crushed red pepper flakes
  • ½ Tbls fennel pollen
  • 1 each lemon, zest
  • 1 C olive oil blend

Other Ingredients

  • 5 Lb pork belly with loin attached, skin on
  • 1 lb fingerling potatoes, cut in ½ lengthwise and seasoned with salt and pepper

Ingredients for Salsa Verde (1 cup)

  • 1/2 C Italian parsley, chopped
  • 2 Tbls capers, drained and chopped
  • 1 Tbls shallots, finely chopped
  • 1/2 oz white anchovy fillets, oil drained, chopped fine
  • 1 clove garlic, chopped fine
  • 1 Tbls lemon juice, freshly squeezed
  • 1 tsp red chili flakes
  • 2 turns freshly ground black pepper
  • 1 C extra virgin olive oil

Porchetta with Roasted Potatoes - Home & Family

Directions for Porchetta

1. In a blender combine all ingredients and blend on high speed until pureed and smooth
2. Lay the pork belly skin side up on a cutting board and make diagonal cuts only through the skin, 2” apart, edge to edge and repeat in the other direction to create diamonds (you’ll need a very sharp knife to do this)
3. Flip the pork belly over and rub the meat side with ½ of the rub.
4. Roll pork belly tightly and tie using butchers knots (view YouTube video to learn how to tie a roast)
5. Place on a roasting rack on a sheet pan and allow to sit for 24 hours in refrigeration, uncovered, to allow for the skin to dry out
6. Remove the roast from the refrigerator and rub the skin with the remaining rub
7. Preheat the oven to 450F and place the roast on the center rack; cook until skin is crispy and roll it on the other side and continue cooking to crisp the skin.
8. Halfway through the cooking process, place the potatoes on the tray underneath the rack with the pork on it and return to the oven
9. Cook until the roast has reached an internal temperature of 145F (lower the oven temperature if the skin is getting too much color) – for approximately 45 minutes; potatoes should be lightly browned & cooked through
10. Remove from oven and allow to rest for 30 minutes before slicing.

Directions for Salsa Verde

1. In a mixing bowl, combine all ingredients, and mix well
2. Transfer to a plastic container
3. refrigerate immediately; bring back to room temperature before serving

To Serve

Slice the porchetta, place the potatoes on a serving tray, with the porchetta slices on top and spoon the salsa verde over the porchetta.

Get more information about this episode >>