Best Justin Smillies Porchetta Recipes

PORCHETTA

Porchetta image

Make this savory Porchetta for your next family dinner.

Provided by Martha Stewart

Yield Makes enough porchetta for 20 sandwiches. Salsa verde and sandwiches make enough for 4 sandwiches.

Number Of Ingredients 22

Ingredients

1 bunch fresh sage, leaves removed and finely chopped
1 bunch fresh rosemary, leaves removed and finely chopped
1 bunch fresh oregano, leaves removed and finely chopped
12 cloves garlic, finely chopped
6 tablespoons fennel pollen
Coarse salt and pepper
3 tablespoons freshly grated lemon zest
1 (5- to 8-pound) pork belly, skin-on
Coarse salt and freshly ground pepper
1 (3- to 4-pound) pork loin
1 shallot, very finely chopped
6 tablespoons chopped fresh flat-leafed parsley
2 tablespoons minced chives
3 tablespoons Chardonnay vinegar
1 tablespoon chopped fresh oregano
1/2 teaspoon coarse salt
3/4 cup olive oil
1/2 teaspoon Dijon mustard
Juice of 1 lemon
4 filone rolls, split
12 (1/4-inch thick) slices porchetta
1 cup baby arugula

Steps:

In a medium bowl, mix together sage, rosemary, oregano, garlic, fennel pollen, salt, pepper, and lemon zest; set aside.
Place pork belly skin side up on a clean work surface. Using a very sharp knife, score skin in a diamond-shape fashion. Turn pork belly over so that it is skin-side down. Season flesh side of belly with salt and pepper and half of the herb mixture.
Place pork loin on a cutting board. Holding the blade of the knife parallel to board, cut along the length of the pork loin, but not all the way through. Unfold so that it opens like a book. Place butterflied loin on top of pork belly. Season with salt and pepper and spread with remaining herb mixture.
Roll pork away from you into a cylindrical shape; tie with kitchen twine at 1-inch intervals to make snug.
Season skin with salt and pepper. Transfer to refrigerator, uncovered, so that it air-dries for 3 days.
Fit a rimmed baking sheet with a rack and transfer pork to rack. Preheat oven to 500 degrees with a rack set in the lower third of the oven.
Transfer pork, skin side up, to oven and cook until skin begins to crackle, 20 to 25 minutes. Reduce temperature to 325 degrees and continue roasting until an instant-read thermometer inserted into center of roast reaches 135 degrees, about 2 1/2 hours, tenting with foil if necessary. Let stand 30 minutes before slicing.
Make the salsa verde: In a medium bowl, mix together shallot, parsley, chives, vinegar, oregano, and salt; whisk in olive oil until emulsified. Stir in mustard and lemon juice, set aside.
Make the sandwich: Cover split sides of rolls with salsa verde. Place 3 porchetta slices and some of the crackling on one half of each of the rolls; top with arugula; and sandwich together with remaining half.

PORCHETTA SANDWICH

Porchetta Sandwich image

Pile porchetta slices high on a crusty roll for a traditional Italian sandwich. This recipe comes from chef Justin Smillie.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Yield Makes 4

Number Of Ingredients 12

Ingredients

1 shallot, very finely chopped
6 tablespoons chopped fresh flat-leaf parsley
3 tablespoons minced chives
3 tablespoons Chardonnay vinegar
1 tablespoon chopped fresh oregano
1/2 teaspoon coarse salt
3/4 cup olive oil
1/2 teaspoon Dijon mustard
Juice of 1 lemon
1 filone roll, split
12 (1/4-inch-thick) slices Justin Smillie's Porchetta
1 cup spicy baby arugula

Steps:

Make the salsa verde: In a medium bowl, mix together shallot, parsley, chives, vinegar, oregano, and salt; whisk in olive oil until emulsified. Stir in mustard and lemon juice; set aside.
Make the sandwich: Cover split sides of rolls with salsa verde. Place 3 porchetta slices and some of the crackling on one half of each of the rolls; top with arugula and sandwich together with remaining roll half; serve.

PORCHETTA-STYLE ROAST PORK

Porchetta-Style Roast Pork image

Porchetta, or roast suckling pig seasoned with garlic and herbs, is a traditional Italian dish. Here, the flavors of porchetta are used on a roasted pork shoulder. You'll need to start this dish one day ahead, as the pork has to marinate overnight.

Provided by Jeanne Kelley

Categories Garlic Pork Marinate Roast Low Cal Father's Day Dinner White Wine Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield 8 servings

Number Of Ingredients 9

Ingredients

2 tablespoons fennel seeds
1 tablespoon coarse kosher salt
2 teaspoons black peppercorns
1 teaspoon dried crushed red pepper
1 (5 1/2- to 6-pound) boneless pork shoulder (Boston butt), excess fat trimmed with thin layer left intact
6 large garlic cloves, minced
2 tablespoons extra-virgin olive oil plus additional for brushing
1 cup dry white wine
1/2 cup low-salt chicken broth

Steps:

Stir fennel seeds in small skillet over medium-high heat until slightly darker in color and fragrant, 4 to 5 minutes. Transfer seeds to spice mill and cool. Add kosher salt, peppercorns, and dried crushed red pepper. Grind to medium-fine consistency (not powder).
Place pork in 13 x 9 x 2-inch glass baking dish. Rub garlic all over pork, then coat with spice mixture. Loosely cover pork with waxed paper. Refrigerate overnight.
Preheat oven to 450°F. Brush large rimmed baking sheet with oil. Place roast, fat side up and coating intact, in center of sheet. Drizzle evenly with 2 tablespoons oil. Roast pork 30 minutes. Reduce oven temperature to 300°F. Roast pork until very tender and thermometer inserted into center of pork registers 190°F, about 3 hours 15 minutes longer. Transfer pork to cutting board; reserve baking sheet. Let pork rest 15 to 30 minutes.
Meanwhile, pour all pan juices into 2-cup measuring cup. Spoon off fat that rises to top. Place reserved baking sheet across 2 burners. Pour wine and broth onto baking sheet and bring to boil over medium-high heat, scraping up any browned bits. Boil until wine mixture is reduced to 3/4 cup, about 4 minutes. Add degreased pan juices and whisk to blend. Pour pan sauce into small bowl (sauce will be thin).
Thinly slice roast. Serve with sauce.