Porchetta with Pan Sauce
The old gang is together again, this time for a PORCHETTA PARTY, BABY! Father Adam and I fell in love with porchetta at the Foodbuzz Festival in San Francisco and have been craving it ever since. The folks at Foodbuzz invited us to participate in their 24, 24, 24 event this month which showcases posts from 24 Foodbuzz Featured Publisher bloggers, highlighting 24 unique meals occurring around the globe during a 24-hour period.
The timing could not have been more perfect. Father Adam recently relocated to Southern California, and our dear friend Chef Allison is visiting from Washington, so we decided to throw a Porchetta Party, inviting our old friends who we worked with in the restaurant industry during the 1980's. We were restaurant chefs, managers, waiters, and bartenders - all with fond memories of the business.
pork + restaurant people = party!
menu
porchetta pecan salad, yuzu garlic dressing
porchetta with pan sauce
pickled fennel
roasted root vegetables, white truffle oil
pavlova with mixed berries, chai lavender syrup
BRISTOL FARMS MARKET
I pre-ordered a pork shoulder butt from Bristol Farms in Rolling Hills, California the week before our event from their butcher, Shawn.
Shawn waited until I arrived to cut the pork shoulder to my specifications.
Shawn's skills were impressive.
Removing the leg bone.
The prepared butterflied pork shoulder with skin!
I had intended to leave Bristol Farms with a 4 pound roast, but this butterflied shoulder weighed 14 lbs. Shawn graciously offered to cut it into smaller portions but I said, "No way!" I'll take the fourteen pounds...and the extra skin and bone! We made 2 porchetta roasts and froze the remaining 5 lbs. of meat for another party in the future.
LATER THAT NIGHT
Once I got that baby home and in the refrigerator, I dashed off to LAX airport to pick up Allison. We would be prepping into the night to get ready for the Porchetta Party!
First, Allison harvested some fruit from my yuzu tree.
Then we prepared the herb seasoning using a recipe similar to Judy Rodger's in her excellent Zuni Cafe Cookbook.
- capers
- yuzu zest (Rodgers uses lemon)
- garlic
- fresh sage
- fresh rosemary
- fennel seeds
- cracked black pepper
The pork is salted and the seasoning mixture is pressed into the meat. The pork butt is reformed into its natural shape.
Allison ties up the roast with kitchen twine (swine-twine). Black pepper and fennel seeds are rubbed on the outside.
A masterpiece!
Refrigerate overnight (or up to 3 days).
PARTY TIME
Tori and Tom arrived in time to help prepare the salad, first by toasting the pecans.
Yuzu Garlic Salad Dressing
- 1/4 c. fresh yuzu juice
- 1 c. extra virgin olive oil
- 2 t. fresh yuzu zest
- 2 cloves garlic, minced
- sea salt
- fresh ground pepper
Put all ingredients into a jar and shake vigorously.
Porchetta Pecan Salad
Julienned Porchetta, Chopped Toasted Pecans
Yuzu Garlic Dressing
Baby Heirloom Tomatoes
Roasted Garlic Onion Jam Crostini
PORCHETTA TIME!
Such a beautiful roast! (We learned it is pronounced porketta). We seared the entire outside of the roast in a hot roasting pan. Then placed a rack in that same pan, placed the roast on the rack, cooking in a 350° oven until the internal temperature reached 140°. The roast rested, tented with foil, while the pan sauce was prepared.
Pork Stock- Pork Leg Bone
- Onion
- Carrot
- Celery
- Bay Leaves
- Parsley
Roast the bone, onion, celery and carrot until caramelized. Transfer to a stock pot, cover with water, boil, add bay leaves and parsley. Reduce heat and simmer for a few hours.
IT'S DONE!
Allison, Father Adam, and Lori Lynn marvel at the roast!
Pan Sauce
Skim fat from drippings in roasting pan. Deglaze pan with vermouth, scraping up the browned bits. Add homemade pork stock (from stock pot). Reduce by half. Strain. Return to a sauce pan and thicken with flour. Adjust seasonings.
TABLE SETTING
CELEBRATING THE PIG!
Wine with Swine
- MarkHAM Chardonnay - Napa Valley 2006
- Cambria Julia's Vineyard - Santa Maria Valley Pinot Noir 2007
- Vieux Chateau Perey - Saint Emilion Grand Cru 2005
Porcine Porte-couteaux!
Happy Together!
Tori, Lori Lynn & Allison
Paparazzo
Saucing the Plate
Porchetta and Pan Sauce
Tom and Father Adam pose with pork.
Pickled Fennel
- 1 1/2 c. white balsamic vinegar
- 3/4 c. sugar
- 1 cinnamon stick
- 1/2 t. black peppercorns
- 2 star anise
- 1 T. pickling spice
Combine all ingredients in a sauce pan, boil then simmer for 20 minutes, strain, and pour liquid over 2 thinly sliced fennel bulbs. Let come to room temperature. Cover and refrigerate overnight.
Roasted Vegetables with White Truffle Oil
Roasted Root Vegetables
- Golden Beets
- Turnips
- Rutabaga
- Celeriac
- Baby Red Potatoes
- Carrots
Peel and cut vegetables in a large dice. Toss with olive oil, salt and pepper. Roast in a single layer at 400°F until caramelized and tender.
Garnish with White Truffle Oil
DESSERT
Pavlova with Mixed Berries
Non-Fat Greek Yogurt
Chai Lavender Syrup
Porchetta + Pavlova = Paradise
Please stop by Taste With the Eyes later this week for the Phenomenal Pavlova recipe!
THE FOLLOWING DAY
Porchetta and Aebleskiver Brunch
Fresh Pineapple Juice Mimosas
Porchetta and Apple Aebleskiver
More about aebleskivers later this week on Taste With The Eyes.
Leftover Porchetta Roast
Reheat porchetta in a sauté pan and serve with aebleskivers and pineapple mimosas.
(we're not done yet)
THE FOLLOWING NIGHT
Porchetta Panini
Panini filled with Shaved Porchetta
with Yuzu Ricotta and Pickled Fennel
Pork Jus
Pork Cracklin' Snacks
THE SWINE IS DIVINE
"Porchetta, Yum!"
