And sandwich info
Yield: 2 whole Porchette
30-50 sandwiches depending on size of cuts
1 batch Porchetta Rub
1 Boneless Pork Loin
2 Pork Bellies with skin
1 oz. Fennel Seed, Ground
1 oz, Rosemary, Chopped
2 oz Black Pepper, Ground
4 oz. Salt
.5 oz. Fennel Pollen
.5 oz. Spezie Forte
One day ahead:
- Make Porchetta Rub.
- Lay Pork Belly flat on a table so that the long side is left to right. Place loin perpendicular in the center of the belly so that the edges closest to you line up. The other side of the loin will hang out of the other side of the belly. Roll belly around to loin to measure. Make sure ends meet and may even overlap. If ends don't meet, then you have the belly facing the wrong way.
- Cut off excess loin where the belly ends. Depending on the cut of loin, you may have a piece left big enough for another porchetta. Reserve excess for future use. Trim away excess belly overlap if there is any.
- Rub all sides of loin generously with spice mix. Rub inside and edges of belly as well.
- Roll belly around loin with the seam over the top. Using butchers twine, tie tightly in the middle of the porchetta to close.
Continue tying, next at the half point at each half, then about an inch from the edge. String must be pulled very tight to hold shape because meat will shrink when it is cooked. IF you need to make more ties do it.
- Place on a sheet tray lined in parchment and refrigerate overnight, up to 2 days.
- When ready to cook, place on a roasting rack on a tray. Mist with olive oil and sprinkle liberally with salt and freshly ground black pepper. Roast at 325 degrees for about 2 ½ to 3 1/2 hours until internal temperature reads 160. Save juices that collect on the bottom of the tray. Rest until completely cooled. Refrigerate.
- Before slicing, remove crispy skin cap. If you like, you may cut it up and eat it.
Yield: about 3 cups
150g eggplant puree (1 medium eggplant, salt and extra virgin olive oil)
150g Artichoke, pureed
100g Sun dried tomatoes, pureed
100g oven dried tomatoes (canned tomatoes removed from juice, dried out in a 200 degree oven for about 2 hours)
- Pull whole tomatoes out of their juice and place on a cookie sheet lined with parchment paper. Bake at 200-250 degrees until dry, about 2 hours.
- Cut eggplant in half lengthwise and place in a deep casserole dish. Sprinkle with salt and drizzle extra virgin olive oil. Bake in a 350 degree oven until golden on the cut side and soft in the middle, about 30-40 minutes.
- Cool, scoop out meat from skin and reserve.
- Puree all ingredients together in the blender. Add oil, in a thin stream until desired consistency is reached.
- Season to taste with salt.
2 slices bread, we like Sullivan Street Bakery Pane di Commune
1 tsp bomba calabrese
2 oz. Porchetta, sliced very thin topped with ½ tsp "love" -the pork jus reserved from the cooking of the porchetta or the juice reserved from the Pork Belly1.5 oz Imported Provolone cheese