PREPARATION
Serves: 20
Prep time: 2 hours
Cook Time: 90 min / 2 hours
Burner Setting: LEFT: off FRONT: off BACK: low
INGREDIENTS GREEN DRESSING
- 10 Garlic cloves, minced finely
- 4 oz. Italian Parsley, minced finely
- 2 oz. Rosemary, minced finely
- 2 oz. Sage, minced finely
- 2 oz. Fresh oregano, minced finely
- 2 Tbs. Fennel seeds
- 2 Tbs. Grounded black pepper
- 2 Tbs. Salt
- Zest of 6 lemons
- 2 Tbs. Olive oil
INGREDIENTS HERB SALAD
- 1 oz. Micro arugula
- 2 oz. Parsley, washed chopped coarsely
- 2 oz. Chervil, washed chopped coarsely
- 2 oz. Chives, washed cut into 1” pieces
- 1 oz. Tarragon leaves, washed
- Flaky sea salt (for finishing and serving)
METHOD RUB/SEASONING
1 oz. Tarragon leaves, washed
Rezept von Flammkraft
INSTRUCTIONS
METHOD PORCHETTA:
• Place the pork belly skin side up on a cutting board and lightly score the skin in a 1” diamond pattern.
• Flip the port belly and now lightly score the meat (make sure you do not cut holes).
• Sprinkle with salt. Top generously with half of the herb rub.
• Place the tenderloin in the center of the belly and top with the remaining rub.
• Tightly roll the belly, skin side out, around the tenderloin and tie together with butcher twine. Rub the skin generously with kosher salt.
• Tightly wrap the porchetta in plastic wrap, place on a sheet tray, and put in the fridge overnight.
• Remove the porchetta from the fridge and insert the rod of the FLAMMKRAFT rotisserie attachment through the center of the porchetta.
• Install the rotisserie attachments on your FLAMMKRAFT Grill and attach the rod to the motor.
• Light the back burner and set it on low. Turn on the motor and close the lid of the grill.
• Continuously rotating roast until a 130°F, core temperature is reached.
• Remove the porchetta from the grill and allow to rest for 20-30 minutes before slicing.
METHOD DRESSING:
• Place all ingredients in the blender jar, in the order listed.
• Select Setting 1 and gradually increase to Setting 12. Blend for 30 to 40 seconds, until the mixture is smooth and well combined.
METHOD HERB SALAD:
• Just before making your porchetta sandwich, in a metal bowl mix all herbs with 1 to 2 tablespoons of the green dressing. Set aside.
FINISHING & SERVING:
• Using a 10” slicing knife, slice the porchetta as thin as possible.
• Using a serrated bread knife half the ciabatta horizontally and sprinkle the bottom with some olive oil.
• Generously add sliced porchetta and herb salad, sprinkle with flaky sea salt and drizzle with green dressing.
• Put the ciabatta top on and serve.
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