Wednesday, April 9, 2014

"Philly" Porchetta Italian Style Roast Pork Sandwich

The “Porchetta” is an Italian Philly roasted pork sandwich. It’s a traditional, hand held street food from central Italy. Porchetta is slow
roasted suckling pig, loin and belly, boneless leg, or pork shoulder, that is highly seasoned with aromatic herbs, spices, and garlic. It’s
cooked low and slow and then sliced or pulled, depending on the cut used. The jus is folded back in as needed to moisten and
incorporate the intense flavor back into the cooked meat. The sandwich should be served on an un-toasted Italian sesame seeded
hoagie roll with the ends cut off. The roast pork should be topped with sautéed, bite sized broccoli rabe, thin sliced browned garlic and
roasted Italian long hot peppers that have been skinned.

Ingredients
Pork Preparation

  • 3-5 POUND PORK SHOULDER, PICNIC BONELESS
  • 1/2 cup garlic, minced
  • 1/3 cup kosher salt
  • 1 1/2 teaspoons black pepper, fresh ground
  • 1/2 cup rosemary, fresh leaves, chopped
  • 1 1/2 teaspoons red pepper flakes
  • 1/4 cup sugar, granulated
  • 2 fl oz extra virgin olive oil
  • 8 fl oz red wine vinegar
  • 1 1/2 cups pork broth, or water

Sauteed Rapini

  • 2 fl oz extra virgin olive oil
  • 4-5 cloves garlic, sliced thin
  • 2 bunches rapini, broccoli rabe, cleaned
  • To taste kosher salt
  • To taste black pepper, fresh ground
  • as needed Italian long hot peppers, roasted, skinned, cut into strips
  • 8 oz wt aged extra sharp provelone cheese
  • 8 each Italian sesame seeded hoagie roll, untoasted

Preparation
Cooking Directions
Pork Preparation: 
1. Heat oven to 250 degrees
2. Score pork skin making 1/8-inch- deep cuts, about 1 inch apart, in a crosshatch diamond pattern
3. In mixing bowl, combine garlic, salt, pepper, rosemary, red pepper flakes, sugar and olive oil
4. Rub about 2/3rds slurry mixture into and all over pork
5. Roll and truss pork, with butcher string
6. Rub remaining herb/oil over the skin
7. Mix vinegar and water together, set aside
8. In roasting pan with baking grate, place pork fat-side up. Roast for 1 ½ - 2 hours
9. As needed baste pork with vinegar mixture and jus from pan
10. Continue to roast, basting once every ½ hour, until skin is well browned pork is spoon tender
11. Cook for approximately 2 ½ to 3 hours more to an internal temperature of approximately 180 degrees
12. Remove from oven and rest before slicing
13. Pork should be in chunks, not shredded 

 Sauteed Rapini:

 1. In sauté pan, on medium heat add oil 2. Add garlic and begin to brown 3. Add broccoli rabe, peppers, salt and pepper 4.
Sauté for approximately 3-4 minutes
Serving Suggestions

No comments:

Post a Comment