Fall cooking: Boulevard's Porchetta
Boulevard, Chef Alex Chen
Published Friday, October 2, 2015 10:50AM PDT
Last Updated Friday, October 2, 2015 4:07PM PDT
- Skin on pork belly 1 side (3900g or 8lbs, 10oz)
- Boneless pork shoulder (3800g or 8lbs, 6oz), brined for 4 hours in 1% brine
- 5 medium shallots brunoise (finely diced and cooked in butter)
- 8 cloves garlic brunoise (finely diced and cooked in butter)
- 1 whole zest of orange
- 1 tsp smoked parpika
- 2 tsp fennel seed (toasted)
- ½ tsp ground cumin
- ½ tsp chipotle powder
- ¼ tsp ground coriander
- 1/5 tsp fennel pollen
- ½ tsp black pepper
- 5 Tbsp brown sugar
- 1 tsp picked thyme leaves
- 6 Tbsp kosher salt
Pierce the skin of the pork belly with meat tenderizer to pierce though as much surface area as possible, but not all the way through the skin.
Butterfly the pork belly to spread open as flat and as wide as possible without splitting it completely. The meat should still be attached.
Heavily season the pork with salt and pepper.
Score the pork shoulder so it can spread as wide as possible to cover the surface area of the pork belly.
Heavily season the pork belly with salt and pepper.
Mix together all the spices in a bowl to form a paste, making sure the brown sugar is fully incorporated.
Spread it evenly around the pork belly and shoulder.
Roll the pork belly and shoulder tightly to expose the skin side facing up.
Tie it tightly with butcher’s twine.
Heavily season the skin with salt and black pepper.
Cook in an oven preheated to 300F for 3 hours.
Take the meat out and raise the oven temperature to 550F.
Put the meat back in the oven for 2 minutes to crisp up the skin.
- Remove the porchetta from the oven, letting rest for a few minutes. Slice as per your desired thickness and serve.