Porchetta with Roasted Fingerlings
Filed under
Pork
Prep: 20 min | Cook: 240 min | Servings: 10
Recipe courtesy Anne Burrell.
Inactive prep: 15 minutes.
Ingredients
- 1 bunch Rosemary, fresh, leaves finely chopped
- 1 bunch Sage, fresh, leaves finely chopped
- 20 clove Garlic, thinly sliced
- 1 tbsp Red pepper flakes, crushed
- Olive oil, extra-virgin
- 1 Pork shoulder, picnic shoulder with the skin, bone removed
- Kosher salt
- Black pepper, freshly ground
- 2 Onion, large Spanish onions, diced
- 10 clove Garlic, smashed, for the vegetables
- 1 lb Fingerling potatoes, cut lengthwise
- 2 pt Brussels sprouts, halved
- 1 Celery root, cut into 1/2-inch dice
- 2 Carrot, large, peeled, cut into 1/2-inch dice
- 2 rib Celery, cut into 1/2-inch dice
- 1 bottle White wine, dry
- 1 bunch Thyme, fresh, bundled
- 10 Bay leaf
- 2 qt Chicken stock
Directions
- Preheat the oven to 450 degrees F.
- To make the porchetta: mix the rosemary, sage, garlic and crushed red pepper with enough olive oil to make a loose paste. Cut the sides of the pork so it opens like a book and lies flat. Rub the paste all over the inside, into every nook and cranny, and sprinkle generously with salt and pepper. Roll the pork and tie tightly with butcher's twine.
- In a large roasting pan, combine all the vegetables and the wine. Season with salt and add the thyme and bay leaves. Nestle the pork on the vegetables, rub the top with oil and roast 30 to 40 minutes, until the skin starts to brown and crisp.
- Brush the skin with the pan juices and add some chicken stock on and around the pork. Roast another 3 to 3 1/2 hours, basting occasionally and adding stock to keep the pan moist. If the skin gets too dark, tent with foil, removing it for the last 30 minutes.
- Rest the pork on a cutting board about 15 minutes and discard the string. Cut the crispy skin into pieces and slice the meat. Serve the meat on the vegetables and their juices, garnished with crispy skin.