Porchetta Recipe
House-made porchetta, mixed greens, pickled red onions, lemon aioli, fresh ciabatta.
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Ingredients
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Porchetta
Pickled Red Onions
Lemon Aioli
Mixed Greens
Fresh Ciabatta
Method
Porchetta Preparation
- 1
Prepare the Pork
Lay the pork belly skin-side down and place the pork loin in the center. Season with salt, black pepper, fennel seeds, garlic, rosemary, and thyme. Roll the belly around the loin tightly.
- 2
Tie the Roll
Using kitchen twine, tie the porchetta at 1-inch intervals to secure it tightly.
- 3
Marinate
Rub the exterior with olive oil, cover, and let marinate in the refrigerator overnight.
- 4
Roast the Porchetta
Preheat the oven to 375°F (190°C). Place the porchetta on a roasting pan and roast for about 2 to 2.5 hours until the internal temperature reaches 145°F (63°C). Let rest before slicing.
Pickled Red Onions Preparation
- 5
Make the Pickling Liquid
In a saucepan, combine apple cider vinegar, sugar, and salt. Bring to a boil, stirring until the sugar dissolves.
- 6
Lemon Aioli Preparation
- 7
Combine Ingredients
In a bowl, mix together mayonnaise, lemon juice, minced garlic, salt, and black pepper until smooth.
- 8
Chill
Refrigerate the aioli until ready to use.