Hng Porkchetta Recipe
over Lemon Marinated Kale, Creamy Orzotto, Pepperoncini Relish and Lemon Oregano Chicharones
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Ingredients
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Porkchetta and Accompaniments
Method
Cooking Instructions
- 1
Prepare the Porkchetta
Preheat the oven to 300°F (150°C). Rub the pork shoulder with salt, pepper, minced garlic, rosemary, thyme, olive oil, and lemon zest. Roll the pork tightly and secure with kitchen twine. Place on a roasting rack in a baking dish.
- 2
Roast the Pork
Roast in the preheated oven for about 3-4 hours, or until the internal temperature reaches 190°F (88°C). Let it rest for at least 20 minutes before slicing.
- 3
Prepare the Lemon Marinated Kale
In a large bowl, combine chopped kale, lemon juice, and a pinch of salt. Massage the kale for about 2-3 minutes until it softens. Let it marinate while you prepare the orzotto.
- 4
Make the Creamy Orzotto
In a saucepan, bring vegetable broth to a simmer. In another pot, cook the orzo according to package instructions. Once cooked, add it to the broth, stirring continuously until creamy. Stir in grated Parmesan cheese and adjust seasoning as needed.
- 5
Prepare the Pepperoncini Relish
In a small bowl, mix the chopped pepperoncini peppers with a splash of lemon juice and oregano. Set aside.
- 6
Serve the Dish
On a plate, layer the marinated kale, creamy orzotto, and slices of porkchetta. Top with pepperoncini relish and garnish with chicharrones. Enjoy!
