Sorta Porchetta

Sorta Porchetta -

One of my favorite all time street food San Francisco is famous porchetta sandwich Roli Roti, served at the Ferry Plaza Farmers Market. For those of you not familiar with the perfection that is the porchetta, it is a lanyard, and possibly other parts of pork cuts highly seasoned, wrapped in pork belly, which is then roasted until inside is tender, and the outside is crisp and crackling. It is then sliced ​​and served on a crusty bread with salsa verde.

is incredibly good, and something I've always wanted to try to do at home. Of course, a real porchetta feeds as 20 people, so I wanted a version that would be better suited for a small group.

I decided to try to use a small roast pork shoulder. The plan was to mimic the same flavors, but cook more like pork loin, instead of the usual fork tender, falling apart state that we associate with this cut. Pulled Pork was not what I was looking for here.

it worked beautifully, even if you need to cut thin and beautiful. We're just baking it at 145 F which is not high enough temperatures to break all the connective tissue. Overall, I thought it was a very successful experience, especially when you consider how we reduced the decline.

What he did not appear, however, was that the crispy skin, also known as "the best part." I would have thought before I finished video, but what I would have done was a little fried diced pancetta (Italian smoked bacon-a) until it is perfectly crispy and topped the sandwich with that! that would have put it already many false porchetta on top! I wish you give this a try soon. Enjoy!

Ingredients for 4 large servings:

2 1/2 pound boneless pork shoulder roast, butterflied open and slashes made throughout the connective tissue

olive oil as needed

1 tablespoon kosher salt (2 tablespoons for the interior, and 1 out)

1 tablespoon black pepper

2 sage leaves chopped c

2 rosemary c chopped

6 chopped garlic cloves

zest of a large orange

2 tsp fennel seeds, crushed

- Stuff, tie, salt, and refrigerate uncovered for 24 hours

- Roast at 450 F for 15 minutes

- Reduce heat to 250 F and roast one hour or until an internal temperature of 145 F.

For the vinegar sauce:

1/2 anchovy fillet

1 teaspoon chili flakes or to taste

1/4 cup white wine vinegar

1/4 cup chopped fresh Italian parsley

How Butterfly Bonus Meat Rolling video!