Sorta Porchetta

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One of my all-time favorite street foods in San Francisco is Roli Roti’s famous porchetta sandwich, served at the Ferry Plaza Farmers Market. For those of you not familiar with the perfection that is the porchetta, it’s a loin, and possibly other cuts of heavily seasoned pig parts, wrapped inside a pork belly, which is then roasted until the inside is tender, and the outside is crispy and crackling. It’s then sliced and served on a crusty roll with salsa verde.


 
 
Ingredients for 4 very large portions:
2 1/2 pound boneless pork shoulder roast, butterflied open, and slashes made all over the connective tissues
olive oil as needed
1 tbsp kosher salt (2 tsp for inside, and 1 for out)
1 tbsp black pepper
2 tbsp chopped sage leaves
2 tbsp chopped rosemary
6 cloves minced garlic
zest from a large orange
2 tsp fennel seeds, crushed
– Stuff, tie, salt, and refrigerate uncovered for 24 hours
– Roast at 450 F. for 15 minutes
– Reduce heat to 250 F. and roast another hour, or until an internal temp of 145 F.
 
For the vinegar sauce:
1/2 anchovy fillet

1 tsp hot chili flakes or to taste

1/4 cup white wine vinegar

 

1/4 cup freshly chopped Italian parsley

Bonus How to Butterfly Meat for Rolling Video! 

 



Source recipe: https://foodwishes.blogspot.com/

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