Pastrami Rubbed Porchetta Recipe
honey ricotta grits, smoked pear and mustard seed relish, red eye gravy (gf)
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Ingredients
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Porchetta
Honey Ricotta Grits
Smoked Pear and Mustard Seed Relish
Red Eye Gravy
Method
Porchetta Preparation
- 1
Prepare the Pork
Lay the pork belly skin-side down. Score the meat and rub with fennel seeds, black pepper, paprika, minced garlic, salt, rosemary, and thyme. Roll tightly and tie with butcher's twine.
- 2
Cook the Porchetta
Preheat the oven to 150°C (300°F). Place the porchetta on a rack in a roasting pan and roast for 3-4 hours until the internal temperature reaches 70°C (160°F).
Honey Ricotta Grits Preparation
- 3
- 4
Add Ricotta and Honey
Stir in ricotta cheese, honey, and salt until well combined. Keep warm.
Smoked Pear Relish Preparation
- 5
Prepare the Pears
Core and slice the pears. In a saucepan, combine pears, mustard seeds, apple cider vinegar, brown sugar, and smoked paprika. Cook until the pears are tender and the mixture thickens.
Red Eye Gravy Preparation
- 6
Make the Gravy
In a skillet, combine ham drippings and black coffee. Simmer until slightly thickened.
