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Great Day Kitchen, 1/9/18 - Pork Belly Porchetta

Chef Ian Cookson, from The Vineyard Restaurant located in Madera, visited the Great Day Kitchen to prepare some delicious food.

Chef Ian Cookson, from The Vineyard Restaurant located in Madera, visited the Great Day Kitchen to prepare some delicious food.

The Vineyard Restaurant & Bar is located at 605 S I St. in Madera.

Click here to learn more about the Vineyard Restaurant & Bar or call (559) 674-0923.

Click here to follow on Facebook.


Pork Belly Porchetta


Ingredients:

  • 3 tablespoons minced rosemary
  • 1 1/2 tablespoons minced sage
  • 1 tablespoon minced thyme
  • 1 tablespoon diced and rendered pancetta
  • 8 garlic cloves, minced
  • 2 teaspoons crushed fennel seeds
  • 2 teaspoons ground ginger
  • 1 teaspoon cracked black pepper
  • 1 whole pork belly (skin-on), about 12 lbs.
  • 1 1/2 tablespoons sea salt
  • 1 teaspoon baking powder


Directions:

  • Place all spice rub ingredients into a small mixing bowl and toss together until well combined.
  • Place the pork belly on a clean surface, skin-side up and score the entire surface with a sharp knife, making sure not to cut into the meat. Pat both sides dry with a paper towel and set the pork belly, skin-side down.
  • Sprinkle the spice rub onto the pork belly and generously rub onto the entire surface of the meat.
  • Very tightly roll the belly into a log, making sure no gaps remain on the inside and tie roast with butchers twine, making ties 1 inch apart (you can use bamboo skewers to help hold the rolled belly together while tying up with twine).
  • Place rolled roast into a roasting dish and refrigerate, uncovered, for about 6 hours.
  • Preheat oven to 325?F.
  • In a small mixing bowl, combine sea salt and baking powder.
  • Pat porchetta dry with a paper towel and generously rub with salt and baking powder mixture.
  • Roast porchetta for about 1 hour and 45 minutes or until the internal temperature reaches 160?F, basting every 30 minutes. Then continue to roast for an additional 1hr 30 minutes or until the meat, passed the skin, is soft and tender.
  • Increase oven temperature to 450?F and roast for about 20 minutes, to get the skin extra crispy.
  • Remove from the oven and allow porchetta to rest for about 15 minutes. Thinly slice with a serrated knife and serve.


Ingredients:

  • 5 cups (1.2L) water, milk, or chicken or vegetable stock (see note)
  • 1 cup medium or coarse cornmeal/polenta (5 ounces; 140g) (see note)
  • Kosher salt
  • 2 tablespoons unsalted butter or extra-virgin olive oil (30g or 30ml)


Directions:

  • Add water, milk, or stock to a large saucier or saucepan and set over high heat. Sprinkle in cornmeal while whisking (water does not have to be boiling).
  • Bring to a boil, stirring frequently. Let boil, stirring frequently, until polenta thickens enough that it starts to spit. Lower heat immediately to prevent spitting and continue to cook, stirring frequently with a spoon or silicone spatula and scraping the bottom to prevent scorching, until polenta becomes thick and pulls away from the side of the saucepan, about 30 minutes for presoaked cornmeal and 50 minutes for dry cornmeal. Season with salt.
  • Stir in butter or olive oil, using either a spoon, a silicone spatula, or a whisk. If polenta forms lumps, beat vigorously with a stiff whisk to remove. If polenta becomes too firm or begins to set, add a small amount of water, stock, or milk and beat in with a whisk until liquid is fully incorporated and no lumps remain.
  • Serve right away with accompaniment of your choice, or scrape into a vessel and chill until set, then cut into pieces for grilling, searing, or frying
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