Mock Porchetta With Roasted Vegetables Recipes

EASIER PORCHETTA

Steps:

• Preheat the oven to 275 degrees F.
• To make the rub, put the garlic in the food processor and pulse to get it started. Add the oregano, parsley, thyme, sage, anchovies, and giardiniera, salt and pepper, lemon zest and juice. Pulse together. Add the oil and pulse some more until it forms a paste.
• To butterfly your pork, place the meat fat cap side down on your cutting board. Using a super sharp knife, slice the pork lengthwise parallel to the counter, starting about an inch above the fat cap. Slice along the meat so that it unrolls as you cut along. Try to cut it so that the meat touching the counter as it unrolls is uniformly thick. Make smaller slashes in any thicker spots.
• Season the pork with salt and pepper. Rub the herb-anchovy mixture all over the inside of the pork. Roll it up and, using butcher's twine, tie it very tightly about every two inches. Score any visible fat in a crosshatch pattern and season the outside with salt and pepper. Place the pork onto a roasting rack in a roasting pan, fat cap side facing up. Pour 1 cup of water in the bottom of the pan to keep the drippings from burning.
• Roast until super fork tender and "pullable" and the internal temp registers 200 degrees F, about 4 1/2 to 5 hours. Take out and let rest for at least 20 minutes.
• Pour the liquid and renderings from the roasting pan into a small saucepan and simmer over medium heat until slightly reduced. Season to taste.
• Either pull or carve the roast-your preference. I like to carve it so you can see the stuffed interior. Place on a platter, garnish with plenty of parsley, and serve with the pan sauce and fresh lemon wedges.

MOCK PORCHETTA WITH ROASTED VEGETABLES

Steps:

• Trim all but 1/4" layer of fat. Make slits in the pork where the fat lays next to the muscle. This will be for the stuffing. Make several slits, careful not to cut the pork in half. You will want to have a lot of internal surfaces to place the herb mixture. The idea is to roll the seasonings into the roast, making a sort of pork butt roulade.
• Combine zest, capers, 2 teaspoons fennel seeds, herbs and pepper together; stuff the pork inside all of the cut slits. ( It should be about 1/2 cup loosely packed.).
• Tie the pork up with string. Rub remaining 1 teaspoon fennel seeds on the outside of the pork. Season with salt and black pepper.
• Marinate overnight. Take out of refrigerator for 30 minutes prior to roasting.
• Preheat oven to 350. Roast for approximately 2 1/2 hours.
• Toss vegetables in very small amount of olive oil. Season with salt.
• Roast pork with vegetables. If roast has not turned brown within the first 45 minutes, turn oven up to 375. After one hour of cooking, turn roast and vegetables.
• Cook until internal temperature is at 160 degrees. Allow to rest 20 minutes outside of oven, while making the pan sauce. Pork will continue to cook.
• The pork should look golden and crispy. As the herbs fall into the liquid, reapply to the exterior of the roast. Once cooked, remove twine.
• In making the pan sauce, remove the pork and vegetables, spoon off the fat, add in vermouth and stock or water and cook over low heat. Deglaze the pan. Skim more fat off if necessary. Pour sauce over slices of pork.
• Note: Watch the vegetables. They may be done before the pork is done, but you do want them to be very caramelized.