Porchetta Sandwich With Special Cranberry Pear Relish

At a family reunion a couple of years ago, I had Porchetta for the first time. OMG! Take the time and go for it. Here again, you can proclaim “damn I did this”.

  • 1 tbsp. chopped Rosemary leaves
  • 2 garlic cloves, minced
  • pinch of pepper
  • 1 tsp. crushed fennel seeds
  • 1 tsp. red pepper flakes
  • 2 tsp. kosher salt, plus extra for seasoning
  • 3 lb. boneless pork belly
  • 1 tbsp. grapeseed oil
  • 1 cup dry white wine

In a small bowl, mix together the first 6 items and set aside.

On a cutting board, place pork skin-side down and score a criss-cross pattern with a sharp knife, inserting only to about 1/2 inch deep. Rub the meat all over with the spice mixture. Roll this up, skin side out and tie with twine in a pattern to keep in shape. Place on a plate and wrap with plastic wrap putting in the refrigerator over night.

Remove the meat from the refrigerator and bring to  room temperature for a minimum of one hour.  Preheat your oven to 400 degrees.

Place the meat on a rack set into a roasting pan and rub all over with the oil. Season lightly with kosher salt and roast for about 30 minutes. Reduce the temperature to 350 and bake a further 2 hours.

At the end of the 2 hour bake, increase the oven temperature to 425 degrees and bake a further 30 minutes to crisp up the skin. Remove from the oven and allow to rest 30 minutes.

 

Cranberry Pear Relish

Make this up while the meat is cooking.

  • 6 oz. fresh cranberries
  • 1 large pear, diced to get 3/4 cup
  • 1/2 cup sugar
  • 1/2 cup water
  • pinch of kosher salt
  • 1/3 cup chopped toasted pecans

Add everything up to the pecans in a saucepan and cook for about 18-20 minutes until the cranberries have burst and the sauce has thickened.

Pour into a sealed container and set in the refrigerator for about 2 hours. Just before serving, add the pecans.

Making the Sandwich

  • 8 Ciabatta rolls, cut in half lengthwise
  • Mayonnaise
  • chopped iceberg lettuce

To assemble, butter the buns and spread some mayonnaise on one side and on the other, spread some relish. Top with the pork belly and crispy skin, add some lettuce and put together. Now for the hard part: ENJOY!!!

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