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Eataly: Porchetta (Stuffed Roast Pork) Recipe
Yield: 6-8 servings
Conversion Chart: Here >>
Porchetta Ingredients:
One 4-pound boneless pork loin roast
Salt and freshly ground black pepper
½ cup extra virgin olive oil
2 pounds pork belly, enough to wrap around the loin
Butcher’s twine
Eataly's Porchetta Rub Seasoning: Here >>
Procedure:
Preheat the oven to 425◦F.
Combine all ingredients together for the Rub and mix thoroughly. This can be stored for up to 3 months in a covered container. Place the garlic and olive oil together in a blender and blend into a paste. Pat the pork loin and belly dry with a fresh towel. Cut the loin in half lengthwise. Cut the belly in half lengthwise and then butterfly each half so that you have two pieces the same length and width as the original, but half as thick. Season the pork loin with the Rub and then smear the garlic paste over the seasoned pork. Season the belly generously with the Rub. Lay the loin on top of the belly and wrap loin with the belly, skin side out, like a jelly roll. Tie with butcher’s twine. Set pork skin-side up on a rack in a roasting pan and roast for 2 hours, or until the pork has reached an internal temperature of 138◦F. Remove from the oven and let rest for 20 minutes. Slice the pork into 1-inch-thick pieces and serve.
Restaurant: Eataly, 200 5th Ave, New York, NY
Recipe Type: Authentic
Recipe Author: Executive Chef, Alex Pilas
Recipe Source: http://twitdoc.com/upload/eatalyscuola/pilas-porchetta.pdf
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