Porchetta
Niman Ranch Pork Belly, Shishito Soubise, Spiced Pork Jus, Red Oak Leaves
Chef Joe Hou of Tenderheart at The LINE SF | San Francisco
Adapted by StarChefs | november 2022 | Photo: Andria Lo
INGREDIENTS:
Porchetta Rub:
250 grams garlic
150 grams ginger
20 grams parsley
20 grams black peppercorns, crushed
20 grams white peppercorns,
crushed
5 grams ground cumin
80 grams neutral oil
Porchetta:
Niman Ranch pork belly
Spiced Pork Jus:
Yield: 1 quart
600 grams pig trotters, split
280 grams diced Spanish onion
Neutral oil
2 grams chile powder
1 gram cayenne
2 grams smoked paprika
3 grams whole cumin seeds
3 grams celery salt
3 grams whole black peppercorns
120 grams apple cider vinegar
80 grams brown sugar
2 quarts chicken stock
Shishito Soubise:
Neutral oil
100 grams diced onion
250 grams shishitos
10 grams chopped garlic
5 grams chopped ginger
15 grams Champagne vinegar
400 grams cubed butter
Salt
To Assemble and Serve:
Red oak leaves
Fleur de sel
METHOD
For the Porchetta Rub:
In a food processor, combine all ingredients and process until a fine paste. Set aside.
METHOD:
For the Porchetta:
Heat the water bath of an immersion circulator to 165°F. On a work surface, place pork belly skin-side down and score flesh. Rotate pork belly 90 degrees and score flesh again to create a diamond pattern. Liberally season with salt and Porchetta Rub, making sure to fill all crevices. Roll the pork belly into a log, with the seam side down, and tie with butcher's twine. Place in a vacuum bag and seal. Sous vide overnight.
For the Spiced Pork Jus:
In a stockpot over medium-high heat, cook pig trotters until caramelized. Add oil, onion, and spices. Stir to combine and cook until fragrant. Add vinegar and sugar and reduce until thickened and a sticky consistency. Add chicken stock and bring to a simmer. Cook until flavors are well balanced. Keep warm.
For the Shishito Soubise:
In a saucepan over medium flame, heat oil. Add onions and cook until onions are tender and translucent. Add shishitos and cook until soft. Add garlic and ginger, then deglaze with the vinegar. Transfer mixture to a Vitamix blender and purée until smooth. Add in the butter, one cube at a time, until fully emulsified. Season with salt and strain through a chinois into a saucepan. Keep warm.
To Assemble and Serve:
In a deep fryer, heat oil to 375°F. Portion Porchetta to your desired size and fry until golden brown. Transfer to a paper-towel lined sheet tray and let cool. On a serving plate, place Porchetta off-center. Place 3 quenelles of Shishito Soubise around the Porchetta. Spoon Spiced Pork Jus to the side of the Porchetta and Shishito Soubise. Garnish with red oak leaves and finish with a pinch of fleur de sel.
