OTTO ODERMATT'S PORCHETTA

Otto Odermatt's Porchetta image

For the porchetta at the RoliRoti truck, Thomas uses a deboned pork middle, cutting out about half of the belly fat and leaving about 1/2 inch of fat on the loin. If you're unable to find pork middle (a special request item, for sure), he suggests using a skin-on pork belly and wrapping the loin inside of it. Thomas also uses his signature rotisserie. Using a home version would be ideal, but this recipe has been adjusted so that it can be made in a standard oven.

Yield Serves 10 to 12

Number Of Ingredients 23

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Ingredients

2 tablespoons finely chopped lemon zest
2 tablespoons freshly squeezed lemon juice
2 tablespoons minced garlic
2 tablespoons pinot grigio or other dry white wine
1 1/2 tablespoons chopped fresh rosemary
1 1/2 tablespoons chopped fresh sage
1 tablespoon chopped fresh marjoram
2 tablespoons fennel seeds, toasted and lightly crushed
4 bay leaves, toasted and ground
3 tablespoons kosher salt
2 tablespoons freshly ground black pepper
3- to 4-pound pork belly
2-pound pork loin
Thomas's Balsamic Onion Marmalade (recipe follows), for serving
1 tablespoon vegetable or canola oil
4 yellow onions, thinly sliced
1/2 teaspoon ground cloves
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 tablespoons brown sugar
Zest from 1/2 orange
2/3 cup balsamic vinegar
(makes about 2 cups)

Steps:

Preheat the oven to 425°F.
In a small bowl, combine the lemon zest, 1 tablespoon of the lemon juice, the garlic, pinot grigio, all of the herbs, 2 tablespoons of the salt, and the pepper to make a marinade.
Lay the pork belly out on a clean surface, skin side down, and rub the marinade all over the meat. Place the loin at one edge of the belly, coat it thoroughly with the marinade as well, then roll to completely encase the loin with the belly. Tie with butcher's twine, using one loop on each end and one in the middle so that it keeps its shape. Score the skin in a crosshatch pattern, being careful to pierce the meat only about 1/8 inch deep so that the loin won't dry out.
Make a paste out of the remaining 1 tablespoon lemon juice and 1 tablespoon salt. Rub the mixture on the outside of the porchetta and place it on a rack in a roasting pan. Transfer to the oven.
Roast the porchetta, watching it carefully, just until the skin takes on some color and starts to crisp, about 10 minutes. At that point turn the oven down to 300°F and cook, checking the internal temperature every 20 minutes, until the center reaches 135°F, about 2 hours. Remove the porchetta from the oven and let rest for 10 minutes before slicing and serving. Top with the Balsamic Onion Marmalade.
Heat the oil over medium heat in a large skillet. Add the onions and cook, stirring occasionally, until they are soft and caramelized, about 20 minutes. Add the cloves, salt, and pepper, stirring to coat.
Reduce the heat to medium-low and add the brown sugar and orange zest. Cook, stirring frequently, until the onions start to shrivel. Add the vinegar, reduce the heat to low, and cook for 1 1/2 hours, stirring occasionally. Adjust the seasoning to taste and serve warm. Leftovers can be stored in the refrigerator, tightly sealed, for about a week.