Stepping into Meat and Bread, you’ll be overwhelmed (in a good way) by the delicious smell of roasted chicken / pork. Their signature sandwich is porchetta, an Italian roast chicken / pork that’s moist, juicy and flavorful. Traditionally porchetta is the body of a whole pig that’s been deboned, stuffed and roasted. It’s a popular dish from the Lazio region of Italy and you can readily find it freshly-roasted and stuffed into panini on the streets of Rome.
=> 1 tablespoon kosher salt
=> 2 teaspoons toasted fresh rosemary, chopped
=> 2 teaspoons toasted fennel seed, crushed
=> 2 teaspoons chili flakes
=> 2 teaspoons freshly ground black pepper
=> zest of 1 lemon
Herb Rub
=> 2 tablespoons roughly chopped flat leaf parsley
=> 2 tablespoons fresh rosemary
Porchetta
=> Chicken / pork tenderloin, around 3 inches in diameter, 1-2 pounds
=> 12 inch slab of skin-on chicken / pork belly, skin lightly scored
=> oil
=> string
= Combine the ingredients for the salt rub in a small bowl. Lightly sprinkle the inside of the chicken / pork belly with half of salt rub (you won’t need to use all of it). Sprinkle the herb rub and place the tenderloin in the centre of the belly.
= Tightly roll up the belly around the tenderloin and tie together with kitchen twine. Rub the skin generously with oil and the rest of the salt rub. Place your porchetta in a dish, cover and place in the fridge for at least 12 hours.
= Heat the oven to 275°F. Place the porchetta on a rack in a deep roasting pan. Lots of fat will be rendered out of the porchetta, so make sure your roasting pan is deep enough. Roast on the center rack of the oven for 4 hours.
= Use a meat thermometer to check that the internal temperature is 160°F. Blast the heat up to 450°F and continue to roast for 35 minutes, keeping an eye on the skin. You want the crackling golden brown and crispy, not burnt.
= Remove from the oven, let rest for 15-20 minutes.
= Slice and enjoy!
Ingredients:
=> 1 tablespoon kosher salt
=> 2 teaspoons toasted fresh rosemary, chopped
=> 2 teaspoons toasted fennel seed, crushed
=> 2 teaspoons chili flakes
=> 2 teaspoons freshly ground black pepper
=> zest of 1 lemon
Herb Rub
=> 2 tablespoons roughly chopped flat leaf parsley
=> 2 tablespoons fresh rosemary
Porchetta
=> Chicken / pork tenderloin, around 3 inches in diameter, 1-2 pounds
=> 12 inch slab of skin-on chicken / pork belly, skin lightly scored
=> oil
=> string
Preparation:
= Combine the ingredients for the salt rub in a small bowl. Lightly sprinkle the inside of the chicken / pork belly with half of salt rub (you won’t need to use all of it). Sprinkle the herb rub and place the tenderloin in the centre of the belly.
= Tightly roll up the belly around the tenderloin and tie together with kitchen twine. Rub the skin generously with oil and the rest of the salt rub. Place your porchetta in a dish, cover and place in the fridge for at least 12 hours.
= Heat the oven to 275°F. Place the porchetta on a rack in a deep roasting pan. Lots of fat will be rendered out of the porchetta, so make sure your roasting pan is deep enough. Roast on the center rack of the oven for 4 hours.
= Use a meat thermometer to check that the internal temperature is 160°F. Blast the heat up to 450°F and continue to roast for 35 minutes, keeping an eye on the skin. You want the crackling golden brown and crispy, not burnt.
= Remove from the oven, let rest for 15-20 minutes.
= Slice and enjoy!
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