Porchetta with polenta

[Ty520]

Made porchetta with polenta for a little family get-together last weekend

Smoked to an IT of 165, then finished in the oven to crisp up the skin

 

[SmokinEdge]

Looks delicious!
nicely done.

 

[kilo charlie]

That is a work of ART!!

 

[jcam222]

Sounds delicious. Very nice pics and plating. Love the plated shot but honestly that second pic down , the cut shot, MONEY! I feel a new member carousel ride coming.

 

[smokin peachey]

Looks delicious

 

[schlotz]

Care to share the recipe?

 

[chilerelleno]

One porchetta lover to another... Fantastic!

 

[Ty520]

Care to share the recipe?

Sure thing....

• 1 (7-8pound) pork belly
• 1/2 cup chopped fennel fronds
• 1/2 cup chopped fresh rosemary
• 4 teaspoons chopped fresh sage leaves
• 10 garlic cloves, grated or mashed to a paste
• Finely grated zest of 2 lemons
• 3 tablespoons kosher salt
• 2 teaspoon fennel seed
• 1 1/2 teaspoon red pepper flakes
• 1 teaspoon black pepper
• 1/2 cup extra-virgin olive oil

Blitz herbs/spices in a processor with oil to form a paste

Roll up belly tightly. Score skin where it underlaps belly, and peel off skin that won't be exposed.

Score remaining skin in a diamond pattern. Do not go into meat.

Turn over so belly is skin side down

Spread half of herb paste over belly, and begin to roll up, salting outside of meat As you go.

Truss once rolled back up.

Rub remaining herb paste

Roast at 450 for 30 minutes then drop temperature to 350 and continue cooking to an internal temperature of 180.

Rest for 30 minutes

 

[kilo charlie]

Sure thing....

• 1 (7-8pound) pork belly
• 1/2 cup chopped fennel fronds
• 1/2 cup chopped fresh rosemary
• 4 teaspoons chopped fresh sage leaves
• 10 garlic cloves, grated or mashed to a paste
• Finely grated zest of 2 lemons
• 3 tablespoons kosher salt
• 2 teaspoon fennel seed
• 1 1/2 teaspoon red pepper flakes
• 1 teaspoon black pepper
• 1/2 cup extra-virgin olive oil

Blitz herbs/spices in a processor with oil to form a paste

Roll up belly tightly. Score skin where it underlaps belly, and peel off skin that won't be exposed.

Score remaining skin in a diamond pattern. Do not go into meat.

Turn over so belly is skin side down

Spread half of herb paste over belly, and begin to roll up, salting outside of meat As you go.

Truss once rolled back up.

Rub remaining herb paste

Roast at 450 for 30 minutes then drop temperature to 350 and continue cooking to an internal temperature of 180.

Rest for 30 minutes

Thank you for sharing!

 

[schlotz]

Looks great, definitely on the short 'to do' list! Thanks