Grated nutmeg
Orange zest
Sage, finely chopped
Rosemary, finely chopped
Fennel fronds (or fennel seeds)
Toasted pine nuts
Kosher salt
Fresh black pepper
Chili flakes
Crushed garlic cloves
+ Salsa Verde:
1 cup packed fresh parsley
Zest and juice of 1 lemon
2 Tbsp capers (drained of brine)
Splash of white wine vinegar
2 finely minced anchovies
2-3 cloves fresh garlic, roughly chopped
1/2 cup high quality EVOO
Chili flakes
Salt
Black pepper
+ Porchetta Sandwich:
Leftover porchetta
Focaccia or another robust bread
Salsa verde
Arugula
+ Special Equipment
Butcher's twine
Meat thermometer)
Captions provided by CCTubes – Captioning the Internet! Pay it forward with pork this holiday season using #HamsAcrossAmerica! #ad Thanks to National Pork Board for sponsoring this video. Visit https://www.pork.org/HamsAcrossAmerica to learn more!
For a different kind of holiday roast, you can make a wildly impressive porchetta. It’s great with some potatoes and vegetables, but my favorite way to eat it is slicing it and serving as a sandwich.
Shopping List
+ Porchetta roast:
1 large piece of pork belly (1/2 pound per person)
Grated nutmeg
Orange zest
Sage, finely chopped
Rosemary, finely chopped
Fennel fronds (or fennel seeds)
Toasted pine nuts
Kosher salt
Fresh black pepper
Chili flakes
Crushed garlic cloves
+ Salsa Verde:
1 cup packed fresh parsley
Zest and juice of 1 lemon
2 Tbsp capers (drained of brine)
Splash of white wine vinegar
2 finely minced anchovies
2-3 cloves fresh garlic, roughly chopped
1/2 cup high quality EVOO
Chili flakes
Salt
Black pepper
+ Porchetta Sandwich:
Leftover porchetta
Focaccia or another robust bread
Salsa verde
Arugula
+ Special Equipment
Butcher’s twine
Meat thermometer
