Porchetta
Spinach-Pecorino Romano PDO Fonduta and Pecorino Romano PDO Biscuits
Chef Adam Meyer of Brasero | Chicago
Adapted by StarChefs | october 2024
INGREDIENTS
Porchetta:
1 pound pork belly, halved
Catupiry cheese
2 cups cilantro
2 cups sliced chives
Kosher salt
5 pounds Italian sausage
Mojo de Ajo Aïoli:
4 kilograms garlic
1 quart milk
4 cups mayonnaise
Malagueta vinegar
Piquillo Vinaigrette:
260 grams calamansi juice
60 grams red wine vinegar
6 grams garlic
160 grams sliced red onion
4 grams ground black pepper
85 grams parsley
100 grams Dijon mustard
10 grams lemon zest
10 grams honey
875 grams neutral oil
4 quarts puréed piquillo chile
Kosher salt
Endive Salad:
4 cups sliced scallions
4 cups sliced ramps
2 cups cilantro
2 cups sliced chives
1 cup chopped radicchio
10 limes, zested
2 bulbs endive, chopped
Kosher salt
To Assemble and Serve:
Neutral oil
METHOD
For the Porchetta:
Prepare and heat a smoker. Place pork on a clean work surface. Top with an even layer of cheese followed by cilantro, chives, salt, and sausage. Tightly roll to encapsulate sausage, using twine to secure the roll. Smoke 3½ hours, or until internal temperature of the pork reaches 140ºF. Let cool. Transfer to an airtight container and refrigerate overnight.
For the Mojo de Ajo Aïoli:
In a mixing bowl, make a 4 percent salt-water solution. Set aside. In a Vitamix Commercial blender, purée garlic, milk, mayonnaise, and 3.2 kilograms salt-water solutions until smooth. Taste and adjust seasoning with vinegar. Transfer to an airtight container and refrigerate.
For the Piquillo Vinaigrette:
In a Vitamix Commericla blender, combine all ingredients and 120 grams water until smooth. Taste and adjust seasoning with salt. Transfer to an airtight container and reserve.
For the Endive Salad:
In a mixing bowl, toss to combine all ingredients. Taste and adjust seasoning with salt. Set aside.
To Assemble and Serve:
In a mixing bowl, toss to coat Endive Salad in desired amount Piquillo Vinaigrette. Set aside. On a work surface, slice Porchetta into 1½-inch slices. In a pan over medium-high flame, heat oil. Sear Porchetta on both sides until crispy. Remove from heat and set aside. Spoon Mojo de Ajo Aïoli onto the center of a serving plate. Top with Porchetta slices. Finish with dressed Endive Salad.
