Porchetta Meal Recipe

Prepare and roll

Preheat oven to 300°F (150°C). Lay the pork shoulder flat and score the fat on the pork belly/skin piece if using. Pat meat dry. In a bowl combine minced garlic, chopped rosemary, chopped sage, crushed fennel seeds, lemon zest, kosher salt, black pepper and olive oil to make a coarse paste. Rub the paste evenly over the interior and surface of the pork shoulder. Place the pork belly/skin over the shoulder to create an even layer of fat/skin. Tightly roll the meat lengthwise into a cylinder and tie securely with kitchen twine at 1–1.5 inch intervals so it holds shape.

Roast low and slow

Place the rolled porchetta seam-side down on a rack in a roasting pan. Pour the white wine or vermouth into the pan (this helps keep drippings moist). Roast at 300°F (150°C) for 2 to 2.5 hours, until internal temperature reaches about 145°F (63°C).

Crisp the exterior

Increase oven temperature to 475°F (245°C) and roast for an additional 15–25 minutes to crisp the exterior and skin. Watch carefully to avoid burning. Remove from oven and tent loosely with foil; let rest 20–30 minutes before slicing thinly by hand. Reserve pan juices for serving if desired.

In a large bowl whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, sugar, salt and black pepper until smooth. Add shredded cabbage, grated carrot and sliced green onion. Toss to coat evenly. Chill at least 20 minutes before serving to let flavors meld.

Whisk together red wine vinegar, olive oil, sugar, salt and pepper in a bowl. Add shredded red cabbage and grated carrot; toss well to combine. Let sit 15–30 minutes before serving so cabbage softens slightly and absorbs dressing.

Place halved baby potatoes in a pot, cover with cold salted water, bring to a simmer and cook until just tender (about 12–15 minutes). Drain and let cool slightly. While potatoes cook, massage chopped kale with a pinch of salt and 1 teaspoon olive oil until leaves soften (about 2–3 minutes). In a bowl whisk together 2 tablespoons olive oil, lemon juice, Dijon mustard, minced shallot, salt and pepper. Toss warm potatoes with massaged kale and dressing. Add grated Parmesan if using. Adjust seasoning and serve warm or at room temperature.

Combine white vinegar, water, sugar, salt and mustard seeds in a small saucepan and bring to a simmer until sugar dissolves. Place sliced cucumbers or mixed vegetables in a jar, add dill if using, pour hot brine over vegetables, press down to submerge. Let cool to room temperature, then refrigerate at least 1 hour (best after several hours). Quick pickles will keep refrigerated for up to 2 weeks.

Toss chopped napa cabbage with 1 tablespoon salt and let sit 30 minutes, massaging occasionally until slightly softened. Rinse briefly and drain well, squeezing out excess water. Mix gochugaru, minced garlic, grated ginger, fish sauce and sugar to form a paste. Combine paste with drained cabbage, mixing thoroughly. Transfer to a jar, press down to remove air pockets and let sit at room temperature for 12–24 hours for quick fermentation, then refrigerate. Alternatively serve immediately as a fresh, spicy relish.

Slice porchetta thinly (about 1/8–1/4 inch) and portion approximately 1/3 lb per serving. Arrange two sides per plate (choose either creamy slaw + potato & kale salad, or creamy slaw + vinegar slaw, plus a spoonful of pickles and a small scoop of kimchi). Spoon any reserved pan juices over meat if desired. Garnish with chopped parsley and serve with lemon wedges on the side.