Jordan Estate Tales - Volume 11, 2016 - 31

Herb Roasted Pork Belly
Porchetta
Ingredients: (Serves 8 to 10)

Instructions:

8 pound Niman Ranch skin-on pork belly*

1. To make the rub, toast peppercorns and fennel seed in a small pan over
medium heat (about 3 minutes). Place toasted spices in a grinder and pulse
until fully ground, or grind by hand with a mortar and pestle. In a small bowl,
combine ground spices with Aleppo pepper, fresh herbs, garlic paste and
lemon zest. Set rub aside or refrigerate for up to 3 days.

½ cup sel gris, divided

For the rub
¹⁄³ cup peppercorns
3 Tbsp fennel seed
2 Tbsp Aleppo pepper
2 Tbsp thyme, chopped
2 Tbsp sage, chopped
2 Tbsp rosemary, chopped
6-8 garlic cloves, zested into paste
2 lemons, zested (Meyer, if available)

For the stuffing
1 bunch baby fennel (or 2 regular-sized bulbs)
2 shallots, chopped
2 Tbsp fennel pollen
2 lemons, thinly sliced (Meyer, if available)
2 Tbsp Jordan Extra Virgin Olive Oil
* Skin-on pork belly is available by special order from
a butcher or Asian market

2. Place the pork skin-side up on a large cutting board. Tenderize the pork by
"docking" or piercing the skin multiple times (full coverage) with a skin
perforator tool. (Paring knife may be substituted.) Cover skin-side with ¼ cup salt.
3. Flip the pork over and score the meat-side diagonally, so it cooks evenly.
Cover the meat-side with ¼ cup salt. Sprinkle and pat the rub on the meatside of the pork belly.
4. Place the meat skin-side up on a cooking grate or roasting rack and set the
rack in a roasting pan or baking sheet. Refrigerate overnight to lightly cure
the meat.
5. To prepare the stuffing, chop fennel and shallots; add to a saute pan with
fennel pollen and extra virgin olive oil. Saute over medium heat until fragrant;
about two minutes. Remove from heat and let cool before using. (Stuffing can
be modified according to your taste; sauteed herbs with Picholine olives or
dried fruits and chopped nuts are other favorites.)
6. To assemble the pork belly, place pieces of cooking twine (each about 20
inches in length) three inches apart on a cutting board or work surface.
7. Remove the meat from the refrigerator and pat dry of any moisture. Add stuffing
and fresh sliced lemons to the center of the meat-side. Roll the meat tightly from
the short end into a compact roast shape.
8. Transfer the rolled pork belly on top of the pre-set cooking twine and tie each
piece of twine around the roast at 3-inch intervals.
9. At this point, the roast may be prepared immediately, rested in the refrigerator
for a minimum of 24 hours to further enhance flavor or may be frozen for up
to three months. To freeze, wrap in aluminum foil and then seal with 1-2 layers
of plastic wrap to prevent freezer burn. Once ready to cook, allow frozen pork
to thaw overnight under refrigeration. For all preparations, allow the meat to
come to room temperature for one hour prior to roasting.
10. Roast at 325 degrees for approximately 2.5-3 hours to an internal temperature
of 160 degrees. (This is important or the belly will not be tender.)
11. Allow the meat to rest for 30 minutes at room temperature, then remove
cooking twine prior to slicing. Serve with steamed vegetables. Leftovers are
fantastic for sandwiches; crisp meat in a cast iron pan and place on grilled
country bread with your choice of condiments.

View our chef's pork belly porchetta recipe photo tutorial demonstration
at blog.jordanwinery.com
31

http://blog.jordanwinery.com/2014/12/herb-roasted-pork-belly-porchetta-recipe/

Jordan Estate Tales - Volume 11, 2016

Table of Contents for the Digital Edition of Jordan Estate Tales - Volume 11, 2016