A Festive Feast
Can ’ t decide what to make for an upcoming holiday meal ? Consider starting a new tradition with these recipe favorites from some of our readers .
Ingredients :
Porchetta
6 lb . rectangular pork belly with skin or 6-inch pork loin , as long as the belly is wide ( not needed if the pork belly has sufficient meat attached )
10 cloves garlic , crushed 2 tbsp . fennel seeds , toasted 1 tbsp . dried chili flakes , toasted 2 tbsp . black corn peppers 2 tbsp . chopped fresh rosemary or thyme leaves 1 tbsp . olive oil 2 tsp . baking powder Kosher sea salt
“ This is a main dish that we use for special occasions . It ’ s a combination recipe put together from a UK Guardian article about Porchetta and a Kenji recipe . It came about after a 25th wedding Anniversary trip to Rome . Our first outing on the day we arrived was a ‘ foodie ’ tour of the Trastevere area , and one of the most memorable offerings was at a tiny back-street restaurant which served Porchetta . We so loved it that on our return we searched recipes , and this has become a favorite !”
— Anne Prescott , retired teacher and former admissions director , Allen Academy ; board member , Friends Association of the Brazos Valley Symphony Orchestra
Directions :
Crush / pound / grind pepper and fennel . Place the pork belly skin down on a flat surface , score the flesh , then rub in a tablespoon of olive oil plus all the aromatics and salt . Place loin on short edge of belly , and then roll up tightly .
Tie with butcher ’ s string every 2 to 3 inches ; pat dry with paper towels . Rub the outside with the remaining olive oil and liberally salt , then roll in baking powder and place on wire rack in refrigerator overnight .
Heat pit / smoker / oven to 275F . Roast / smoke for 2 to 3 hours for internal temp of 160F , then turn up ( or transfer to ) the oven to 500F and roast for another 30 minutes , or until the skin is golden brown .
Remove from the oven and allow to rest , uncovered for 30 minutes . Slice .
Serves 6 to 8
ANNE PRESCOTT insitebrazosvalley . com 13