Roman-Style Porchetta

Suckling Pig, Sorrel Pistou, Fresh Origins Sorrel Silver Leaf

Chef Andrew Whitcomb of Craft | New York

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Adapted by StarChefs | September 2023

INGREDIENTS

Porchetta:
1 suckling pig middle, bones and cartilage removed, loin separated and scored
Salt
Ground black pepper
Fennel pollen
3 cloves garlic, grated
1 sprig rosemary, picked
2 pounds fennel sausage

Sorrel Pistou:
100 grams chiffonade Fresh Origins Sorrel Silver Leaf™
100 grams chiffonade parsley
100 grams chiffonade mint
100 grams chiffonade cilantro
Olive oil
Smoked red chile flakes

To Assemble and Serve:
Fresh Origins Sorrel Silver Leaf™

METHOD

For the Porchetta:
Place pork on a sheet tray and liberally season pork with salt, pepper, and fennel pollen. Top with garlic and rosemary. Lay sausage on top of the middle, next to the pork loin, and wrap tightly, making sure there aren’t any air pockets. Refrigerate overnight. The next day, heat oven to 425°F. Cook 1 hour, or until the internal temperature of the pork reaches 145°F. Let rest 30 minutes.

For the Sorrel Pistou:
In an airtight container, combine all herbs. Cover with enough olive oil to submerge. Season with red chile flakes, cover, and reserve.

To Assemble and Serve:
Slice Porchetta. Garnish with Sorrel Pistou and a few sorrel leaves.

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