Chef Paul’s Recipe- Porchetta with Candied Pumpkin and Saltimboca Sauce
Chef Paul’s Fall Flavor Recipe for Oct 18, 2016 with Chef Judi’s Dish
· 1 5-6-pound piece fresh pork belly, skin on
· 1 (trimmed) 2-3-pound boneless, center-cut pork loin
· 3 tablespoons fennel seeds
· 2 tablespoons crushed red pepper flakes
· 2 tablespoons minced fresh sage
· 1 tablespoon minced fresh rosemary
· 3 garlic cloves, minced
· Kosher salt
Toast fennel seeds and red pepper flakes in a small skillet over medium heat until fragrant, about 1 minute. Tip spices into a bowl; let cool. Finely grind spices in a spice mill and transfer to a small bowl, along with the sage, rosemary, and garlic; set fennel mixture aside.
Set belly skin side down. Using a knife, score the belly flesh in a checkerboard pattern 1/3″ deep
Flip belly skin side up. Using a paring knife, poke dozens of 1/8″-deep holes through skin all over belly.
Using a meat mallet, pound skin all over to tenderize
Turn belly and generously salt both it and loin; rub both with fennel mixture. Arrange loin down middle of belly.
Roll belly around loin; tie crosswise with kitchen twine at 1/2″ intervals. Trim twine. Transfer roast to a wire rack set in a rimmed baking sheet.
Refrigerate roast, uncovered, for 1-2 days to allow skin to air-dry; pat occasionally with paper towels.
Let porchetta sit at room temperature for 2 hours. Preheat oven to 500°F. Season porchetta with salt. Roast on rack in baking sheet, turning once, for 40 minutes. Reduce heat to 300°F and continue roasting, rotating the pan and turning porchetta occasionally, until an instant-read thermometer inserted into center of meat registers 145°F, 1 1/2-2 hours more. If skin is not yet deep brown and crisp, increase heat to 500°F and roast for 10 minutes more. Let rest for 30 minutes. Using a serrated knife, slice into 1/2″ rounds. Reserve pan drippings.
2 cups pancetta
¼ cup minced shallots
2 tbsp minced garlic
2 tbsp minced sage
3 cups chicken stock
1 cup demi glaze
Transfer the reserved porchetta drippings from the roasting pan into a small pot. Add dried pancetta and cook slowly over low heat. Render out the fat until the pancetta is crispy. Add minced shallots and cook until translucent. Add garlic and sage and continue to cook until fragrant. Add chicken stock and bring to a simmer. Finish w/demi glaze and salt and pepper to taste.
4TBSP UNSALTED BUTTER
3cups diced pumpkin
1/3 cup brown sugar
1 tbsp fresh ginger, grated fine
¾ cup maple syrup
½ tbsp cinnamon
Melt the butter and toss the pumpkin and all the other ingredients together. Roast at 300 degrees for approximately 15 minutes or until pumpkin is tender. Serve hot.