Pork Porchetta Dinner



Yield:
4 to 5 Servings
Chef:
Earlene Busch, Proprietor
Source:
Chanterelle Country Inn & Cottages

Ingredients: 

Porchetta
4.4 lb Pork Belly with skin on
2.2 lb Pork Loin
Salt and Pepper, to taste
1 tsp Oregano
1 tsp Thyme
2 tsp Garlic
2 tsp Olive Oil
Caramelized Brussels Sprouts
1 kg Brussels Sprouts
25 g Butter
Salt and Pepper, to taste
Sweet Potato Gnocchi
1 kg Sweet Potato
1 cup All-Purpose Flour
2 Egg Yolks
Salt, to taste
Port, Apple, Sage Reduction
3 cups Port
3 Honey Crisp Apples
2 tsp Sage
5 Peppercorns
1 Cinnamon Stick
5 tsp Honey

Method: 

Porchetta
Chop garlic, thyme and oregano and rub belly and loin with salt, cracked pepper and herbs. Wrap loin with belly and tie off with butchers twine. Let sit out at room temperature for 30 minutes before baking. Bake at 300°F for 2½ to 3 hours, until the internal temperature reaches 72°C. Let rest for minimum 20 minutes before cutting.

Caramelized brussels sprouts
Clean up brussel sprouts and slice them thinly with a mandolin or a sharp knife, heat butter in a hot pan and add Brussels sprouts cooking at a high heat.

Keep cooking till they start to caramelize, and season.

Sweet potato gnocchi
Boil sweet potato until very tender, and pass through a potato ricer or a tamis (mashing works as well). Hang in cheese cloth over a bowl for 12 hours, until a good amount of liquid is collected. On table top add flour, salt and egg yolk and just combined. Roll out in ½ inch diameter logs and cut every inch fluffing like a pillow as you go. Blanch in salted boiling water until they float and remove from water and toss in olive oil. Panfry in a hot pan with hot oil till crispy on the outside

Port, apple & Sage reduction
Core and cut up apples and add rest of ingredients reduce down to 125 ml and strain.

Garnish with crispy sage.



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Photo of Pork Porchetta Dinner
Pork Porchetta Dinner