- Meat and poultry
- Roast pork
- Pork shoulder
Ideal for a big family celebration but you'll need to make this in advance for best results. The pork skin makes fantastic crackling! You can stuff the roast with roasted red peppers, sausage, etc.
26 people made this
- 3kg (6lbs) boneless pork shoulder, skin intact, butterflied
- 2 tablespoons olive oil
- 2 tablespoons salt
- 2 tablespoons ground black pepper
- 6 cloves garlic, minced
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon fresh dill, chopped
- 2 fl oz red wine
- 3 tablespoons soy sauce
MethodPrep:25min ›Cook:3hr ›Extra time:3days marinating › Ready in:3days3hr25min
- Oil the pork shoulder inside and out and rub the salt and pepper into the flesh. Rub the garlic, rosemary and dill into the flesh. Put shoulder into a leakproof container and pour the wine in and around the shoulder. Cover tightly and place in the refrigerator to marinate for 3 days.
- Remove the meat from the fridge and tie it at about every 2.5cm intervals to form an even roll. Bring the meat to room temperature for about 45 minutes. Preheat the oven to 165 degrees C/Gas Mark 3.
- Roast the pork shoulder until it has internal temperature of 65 degrees C. That's an estimated 30 minutes cooking time per pound. Remove from oven, cover loosely with foil and let stand for 15 minutes before carving.
Reviews & ratingsAverage global rating:(21)
Reviews in English (16)
We love this recipe. It is really flavourful, and we only used dried herbs. Also the cut of meat is not expensive. It is also easy and I just let it do it's own work sitting in the fridge. The marinating really makes this recipe.I halved the salt as was suggested. Caution, garlic lovers only.-04 Feb 2002
by Chef Jim Jankoski
BE WARNED!!!...This is an authentic variation of the Porchetta....It is NOT nor was it ever intented to be a LEAN Healthy Roast! This most popular preparation in Italy, is most commonly made from an entire Pig or for smaller amounts just the Pork BELLY. It is intended to be a celebration of the Piggy in all it wonderful FATTY, FLAVORFUL, GOODNESS! ENJOY YOURSELF for once, you can go back to Carrot Sticks and Fat Free Yogurt tomorrow! BTW...450F for the first 30 minutes will yield a crispier skin and shallow Cross cuts, just through the skin, will make the roast pretty and easier to portion the tasty 'cracklin'. Happy New Year...JJ-28 Dec 2010
Very easy to make and well-worth the little bit of planning to make it. Don't be tempted to cut the marinating time down in, it really makes the dish! The leftovers make divine sandwiches making it another reason to plan ahead to marinate it for 3 days.-08 Nov 2004
Your Best Holiday Roast Yet: Italian PorchettaBy Steven Raichlen
Originally Published on October 28, 2016.
For the big holiday meal, you’ve likely served prime rib, smoked ham, or turkey. But we’d like to introduce you to one of our new favorites, Italian porchetta. (If the year 2020 has taught us anything, it’s that we can be flexible.) This savory and succulent pork roll is not only inexpensive to make, but it can be adjusted to serve a small gathering. It can be your path to being a grilling hero. Really.
I had it all planned out, the centerpiece of my Italian-themed Meatwave was going to be a massive pork loin that I was going to butterfly, stuff with prosciutto, sopressata, provolone, and basil, then roll close and grill. I'm sure it would have been impressive and excellent, but a slight wrench was thrown into my plans&mdashI was given a BBQ Guru CyberQ Cloud to take for a spin, and with a lot time away from home recently, if I didn't try it out on that Meatwave weekend, I probably wouldn't get to it until at least a couple months later. I could have chosen to smoke the pork loin in order to make use of the device, but the rather fat-devoid loin isn't ripe fodder for low and slow cooking, which favors fattier cuts. Then the perfect idea came into my head&mdashditch the stuffed loin and do a smoked porchetta. The fat-laden pork belly required for porchetta is perfect smoking, and a porchetta would be equally worthy to serve as the centerpiece meat for the day.
The only problem with the porchetta idea was that is was well treaded territory&mdashafter making my first one and sharing on the blog, I've gone on to cook them for numerous holidays after realizing how delicious and crowd-pleasing they are. Still, despite being covered content, I've learned how to make my porchettas better with each go round, and smoking one is oddly not something I've considered before, so this Istalian roast seemed perfect for reexamination.
The one thing I really haven't changed much with my porchettas over time is the seasoning. I like to go in hard with an equal mixture of toasted, and then ground, black pepper and fennel as a base, which provides an immediately intense spice that ends up permeating throughout each bite in the end. To temper the sharpness of those spices, I use also use a hefty amount of herbs, usually opting for a combination of sage, thyme, and rosemary. Then a nice amount of garlic is added along with lesser portions of red pepper flakes and fresh lemon zest.
One of the biggest changes I've made from my early porchettas to now is ditchening the tenderloin that many recipes call to be stuffed inside. Adding the tenderloin introduces an inherent flaw to achieving perfect porchetta&mdashpork belly needs to be overcooked (past 165°F) for the fat to become soft and luscious, while if the tenderloin is cooked to those higher temperatures, you'll be looking at one dry piece of meat. So I've long stop using the tenderloin and have gone all belly, starting with a nine pound boneless, skin-on piece here.
I scored the flesh of the belly into a diamond pattern, which created crevices for the spices to go into, leading to more seasoning throughout. Before rubbing the belly with the spice mixture though, I sprinkled it generously with kosher salt.
Once rubbed down, I tied the monster piece of belly closed so it was an even thickness all around. I like doing this with a single piece of butcher twine, but that can be a bit tricky to pull off, so to make your life easier, you can tie the roast with individual pieces of twine at about every inch. Once tied closed, I rubbed the outside with a mixture of salt and baking powder, which is a trick I picked up from Serious Eat to get even crispier skin in the end.
One thing I didn't consider when buying nine pounds of belly was that it may not even fit in my 18.5" smoker, and it almost didn't. At the beginning of the cook, the ends of the meat touched the sides of the smoker lid, but after a couple hours of cooking, it shrank to a size more fitting for the available space.
I used my CyberQ Cloud to keep the heat in the smoker a fairly consistent 225°F and monitor the internal temperature of the pork&mdashwhich I was shooting for a minimum of 180°F to call it done. It took about seven hours to get there, at which point the meat was technically ready to eat, but the skin was limp and rubbery.
To fix that and get the crisp porchetta skin we all deserve, I finished the belly on my rotisserie over a hot fire. I was expecting it to take about 30 minutes to crisp up, but thanks to the baking powder and all the moisture lost during the long cook, it became completely crunchy in half that time&mdashpuffing up and transforming to crackling in 15 minutes.
While making the first slice into this beast of a roast, I can't imagine why I ever considered cooking anything else for this Meatwave. The initial crunch as the knife cut the skin, followed by the soft and glistening meat, let me know this was going to be great. Tastes not only confirmed that assumption, but out did it. This was, by far, the best porchetta I've ever cooked. The meat was tender and intensely flavored from the rub that gave it a combination of a spicy kick with a strong herbal touch. The skin was amazing, having picked up a hearty smokiness along the way that made that extra-crisp bite with a fatty juiciness all the better. One of my most regular guests mentioned to me that this was the best thing he had ever eaten at a Meatwave, and for those that follow this blog, you know that's saying a lot.
Published on Thu Aug 17, 2017 by Joshua Bousel
- Yield 8-10 servings
- Prep 30 Minutes
- Cook 7 Hours 15 Minutes
- Total 7 Hours 45 Minutes
- For the Rub
- 5 teaspoons whole black peppercorns
- 5 teaspoons fennel seed
- 2 tablespoons freshly minced garlic (about 6 medium cloves)
- 2 tablespoons finely chopped fresh sage
- 1 tablespoon finely chopped fresh thyme
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon red pepper flakes
- 1 1/2 teaspoons lemon zest
- 1 8-9lb piece of boneless pork belly, skin on
- 5 teaspoons kosher salt, plus more for seasoning
- 3/4 teaspoon baking powder
- 2-3 fist size chunks of medium smoking wood such as oak or hickory
- To make the rub: Place peppercorns and fennel seed in a cast iron skillet over medium-high heat toast spices until fragrant, about 2 minutes. Transfer to a spice grinder and process until coarsely ground. Transfer spice mixture to small bowl and mix in garlic, sage, thyme, rosemary, red pepper flakes, and lemon zest.
- Lay pork belly, skin side down, on a large cutting board. Score flesh on a diagonal with a sharp knife about every inch. Repeat in opposite direction to create a diamond pattern. Season pork belly liberally with salt. Sprinkle rub evenly across pork belly, using hands to pat rub into meat and cut crevices. Roll pork belly into a tight log lengthwise and tie closed with butcher twine about every inch.
- Mix 5 teaspoons of salt and 3/4 teaspoon baking powder together in a small bowl. Rub mixture all over exterior of porchetta.
- Fire up smoker or grill to 225°F, adding chunks of smoking wood chunks when at temperature. When the wood is ignited and producing smoke, place the pork belly in the smoker or grill and smoke until an instant read thermometer registers 180°F when inserted into center of meat, about 6 to 8 hours. Remove pork belly from smoker and let rest while preparing the grill.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on either side of the charcoal grate and place a foil pan between the two piles of coals. Cover grill and allow to preheat for 5 minutes. Run spit of rotisserie through middle of pork lengthwise and secure ends with rotisserie forks. Place on the rotisserie, cover, and cook at high heat until skin has crisped all over, about 10-15 minutes. Remove pork from grill and spit, cut off butcher twine, slice, and serve immediately.
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Dylan Dude that looks incredible. I'll probably never do it but man the pictures are insane Posted Fri, Aug 18 2017 6:19PM
Porchetta man amigo, that looks like a great belly, and you were right to ditch the loin. I have found that I satisfy more people when I cut up a whole shoulder into strips and roll and tie the belly around that. 2 different fat contents but the same low slow cooking time. Plus a semi expensive belly can go along war around a cheap shoulder and make a thicker impressive but less expensive roast and more people get a meat choice
Posted Thu, May 31 2018 1:24AM
Dutch Looks like a fantastic recipe. What if you put it on the smoker for an hour or so after you cross cut the meat side? You would have a nice smoke flavor, then roll it up and continue with this recipe. Did anyone try that? Thanks. Posted Thu, Jul 12 2018 8:42AM
Cook up this glorious porchetta recipe for your next Italian feast. This Umbrian version, simplified for the home cook, is flavoured with fragrant fennel seeds, smoked garlic, lemon and wine – the perfect pairings for the rich pork belly and loin.
Although porchetta can be found throughout Italy (most notably in Lazio), it originated in the central region of Umbria. A hefty fennel flavouring sets it apart from other regional porchettas, with Umbrians basing the stuffing on the plentiful wild fennel that grows there. In Lazio, rosemary tends to be the most prominent flavouring.
A true porchetta is made from whole suckling pig, stuffed with flavourings such as fennel, herbs, and indeed its own offal, cooked over a pit until perfectly tender. This is, of course, a bit of an ask for the home cook, so we've captured all of the flavours of a porchetta and adapted them into something much more easy to handle using pork belly and loin – the results are stunning.
- Mix lemon zest, fennel seeds, and garlic in a small bowl. Follow our instructions for assembling porchetta. Refrigerate the roast, fully wrapped, for at least 24 hours or up to 3 days.
- Transfer meat, still wrapped, to a rimmed baking sheet fitted with a rack. Let come to room temperature, about 2 hours. Heat oven to 325˚ and arrange oven rack in bottom third of oven. Cook porchetta until an instant-read thermometer inserted into center of roast reads 130˚, about 3 hours. Carefully remove foil and plastic wrap from roast and pat dry. Rub baking soda on skin. Set oven to broil and continue cooking porchetta, turning frequently, until skin is crisp all over, about 20 minutes.
Pairing Note Gamy roast pork is a great match for bouncy, fruity gamays. Try the 2009 Beaujolais Nouveau Villages Perreon by Domaine de la Madone ($12). — David Rosengarten
Pork Belly “Porchetta”Porchetta Sandwich with Salsa Verde and Verdicchio
Porchetta, the real deal, served off the back of trucks and at food festivals, is one of the great food delights of Italy. Traditional porchetta originated in the Lazio region of Italy but is now available all over Italy and made with unique local recipes and ingredients.
The basic idea is to take a whole pig that’s been dressed and deboned, fill it with spices and ground meats, roll it up into a spiral, and spit roast it for hours until the skin is crispy. It’s then sliced and served on a crusty local bread with perhaps Italian salsa verde. There’s nothing better than pairing this with an ice cold Italian beer or a crisp Italian white wine like Verdicchio dei Castelli di Jesi!
Making a home version of this wonderful roast in America is difficult but not impossible. I’ve seen plenty of recipes that have you start with skin-on pork belly, which would give you that crispy skin. Unfortunately, skin-on pork belly is difficult to come by. Instead, pork belly without the skin is easily found at Korean and other Asian markets. If you have a good butcher to work with, all the better.
This recipe takes at least 2 days to prepare so start a little early. Some cold porchetta sitting in the fridge is a very nice thing to have for a quick lunch or an afternoon snack.
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Top chefs from across the country on board to upgrade Amtrak's menu
WILMINGTON, Del. — Here in a small test kitchen on a dead-end street downtown, some of the food world's greatest minds are at work. Their task might seem impossible, but they believe they can make a difference for millions of Amtrak riders, one roasted chicken at a time.
Amtrak has gone gourmet, or at least it's trying to. In exchange for frequent-traveler miles, the rail agency has hired some of the most accomplished chefs in the country, who come together each year to brainstorm new dishes for Amtrak's menus.
The annual chefs' gathering is part of an effort to change the way riders think about train cuisine. The goal is hipper, more healthful food to tempt the palates of the millions of annual passengers. After all, in a world that embraces designer doughnuts and upscale ramen noodles, why not gourmet train food?
"Everyone wants to stay current," said Tom Douglas, a James Beard Award-winning chef from Seattle who is in his fifth year of developing dishes for Amtrak. "Customers are more friendly when they've had a meal."
Douglas was joined in Wilmington by the likes of Michel Richard, the charming French master behind Washington, D.C., hot spot Central, and Sara Jenkins, whose rustic Italian cooking has made her New York City restaurants Porchetta and Porsena must-gos. Amtrak's culinary campaign is fueled by the rail service's goal of becoming more self-sustaining and by the demands of customers who live, breathe and drink in a culture that has turned everyone into a connoisseur.
But even the most talented chefs admit that improving Amtrak's food offerings can be an uphill climb. Like airlines back in the days when they actually offered meals to everyone, trains face particular logistical challenges. There is limited equipment and storage space, and items must be able to endure the sometimes bumpy ride.
"In some ways, the food is the easiest part of the equation," said Daniel Malzhan, Amtrak's executive chef for long-distance service.
A passenger's food options vary depending on the route and the fare. There is more choice and, some say, better food on long-distance routes, as the trains are outfitted with small kitchens that include a grill and convection oven. On those routes, passengers can order a steak, grilled to order, or an omelet freshly made with cage-free eggs.
On shorter routes, such as in the Northeast Corridor, there are no kitchen facilities, so food choices are limited to snack-type items, with one exception: On high-speed Acela trains between Boston and Washington, first-class passengers are served full meals, though as on airplanes the entrees are pre-packed, designed to be heated or served as is.
Regardless, persuading riders to spend their money in the cafe car rather than, say, the Chipotle at Washington's Union Station is a challenge. Many passengers said they rarely buy food on board.
"Have I eaten on the train?" Todd Valentine said as he waited for a late-afternoon train to New York. "I have, and that's why I have this bag of nuts."
Others have noticed the changes.
Fresh off two gigs in Easton, Md., Dennis McNeil, a Los Angeles-based musician, dug into a turkey Gouda wrap on the 11 a.m. Northeast Regional bound for New York.
"The meat was flavorful, and I liked the texture of the tortilla," he said. "It really was a nice surprise to see some healthy selections on the menu."
Jim Mathews, a regular Acela rider and former chairman of Amtrak's Riders Advisory Committee, has worked closely with the railroad to improve food offerings.
"I think they've taken giant leaps," he said. "They recognize that not everyone wants to live on salt and hot dogs."
Though Amtrak's efforts may be winning over passengers such as McNeil and Mathews, the rail system continues to have its critics in Congress, particularly Republicans who have pushed to privatize Amtrak's food operations and criticized the prices Amtrak charges for everything, including a hamburger and a bottle of water. And despite the inclusion of more healthful choices, those are far from the biggest sellers.
Perhaps the most ambitious effort to revamp menu offerings revolves around Amtrak's Culinary Advisory Team. For almost a decade, the group has gathered in Wilmington, home to Amtrak's National Training Center, for an intensive three-day session of cooking and brainstorming. One group of chefs focuses on menu items for short-range trips, while the other focuses on the long-distance menu.
"It's great fun," Richard said. "We cook. We eat."
The chefs arrive armed with their own recipes. Douglas likes to do his own shopping so he can create menu items that use local produce and meats. Among the dishes Richard offered at this year's gathering: a braised pork chop with persillade on a bed of white beans and roasted vegetables. In all, the chefs sampled more than 100 offerings.
But Amtrak chef Malzhan said logistics often can trump taste. A dish can be fabulous but might not be able to clear the hurdles required to make it onto an Amtrak menu or might not fit into the mix. That was the case with a set of pastas that were determined to be too tomato-based to fit with other menu items.
Of the dozens of recipes offered during these gatherings, only a handful may ever make it to an Amtrak menu, Malzhan said during a brief tour of the test kitchen after the chefs' spring gathering. In selecting a dish, he said, he must consider such factors as how it will be packaged and stored, how well it will travel and whether vendors can secure the ingredients in large enough quantities.
Earlier in the day, Malzhan was tweaking and testing a spinach-mushroom frittata recipe that Jenkins had introduced at the most recent chefs' conclave. Amtrak's 20-by-40-foot test kitchen is outfitted with some of the same equipment found on its trains: small convection ovens, microwaves, grill. On a sheet of paper, Malzhan scribbled notes to a vendor who will try to replicate the dish, another in a series of steps necessary to see if it will work for Amtrak's menu.
The chefs' gathering has spawned dishes as diverse as a spice-rubbed Atlantic salmon fillet and vegetarian shell pasta with corn, leeks and Parmesan cheese. One dish, a Douglas creation, prompted a passenger to write to the Los Angeles Times' Culinary S.O.S. column in search of the recipe for "the most delicious" lamb shanks with mushrooms she and her husband sampled in the regular dining car of the Southwest Chief route that took them from Los Angeles to Chicago.
Richard, who has done similar consulting work for OpenSkies, the all-business-class subsidiary of British Airways, said he has enjoyed the challenge of re-creating his signature offerings, but he acknowledges that it can be difficult to achieve perfection when so much of the food is being prepared by a vendor.
In Acela first class, where passengers recline in leather seats and meals are served on china plates bearing the Amtrak logo, a one-way ticket from New York to Washington costs $361. That's about a four-hour drive by car. A meal, as well as cocktails, beer, wine and other beverages, is included in the fare.
Dave Harvey of Bethesda, Md., said he was surprised to learn that Richard and Douglas are among Amtrak's culinary consultants, but he said he has noticed a difference in the quality and taste of the first-class entrees. "It's definitely better than it was last fall," said the software company executive, recalling a recent dinner of beef tips and yellow squash. "There's more flavor."
Still, Harvey, who often is upgraded to first class because of his frequent travel, said he's not sure he'd spend the extra dollars just to get the food.
Other passengers say Amtrak's meals have sold them on first-class travel.
Vans Stevenson, senior vice president for state government affairs at the Motion Picture Association of America, opted to take an evening train so he could have the dinner. As he settled into his seat on the 7 p.m. Acela out of New York's Pennsylvania Station, he studied the menu and contemplated his choices: herb-roasted chicken with mashed potatoes, Rockin' KB Chili (named for advisory team member Bob Rosar and his wife, Katy), a wheat berry salad. Hmmm. Stevenson nibbled on the Love Train Snacks, a mix of nuts and cranberries infused with chef Douglas' smoky rub.
"Tonight I'll probably do the herb chicken. But I've had the wheat berry salad, and that's also good," he said.
Next to him, Sharon Smith, an attorney who rides the train from Philadelphia to New York four days a week, said the meals are the best part of the ride. She ticked off some of her favorite entrees: Rockin' KB Chili, the herb-roasted chicken. She doesn't, however, care for the salted caramel creme brulee, which would accompany this evening's meal. Too sweet.
Stevenson later pronounced his chicken "moist" — "they use the leg and thigh, so it's got more flavor" — and the peas that accompanied it "flavorful." He knows it isn't the same fare he'd get at Richard's Central or Jenkins' Porchetta, but for what it is, a meal on a train, it more than did the job.
Michel Richard’s L.A. ‘return’ -- the straight scoop
Angelenos who fondly remember the days when Michel Richard was in the kitchen at Citrus restaurant on Melrose Avenue probably felt their hearts beat a little faster when they read in the blogs that the big man was returning to the area to be chef at a restaurant at Social Hollywood.
Well, they can calm down a little. Richard will design the menu and train the chefs for Citrus at Social, which will be part of Jeffrey Chodorow’s entertainment complex in the old Hollywood Athletic Club on Sunset Boulevard near Cahuenga Boulevard. And Richard says that after the restaurant opens in January, either he or one of his chefs will stop in once a month to make sure everything is running up to speed.
But he is definitely not leaving Washington, D.C., where his Citronelle restaurant is a cornerstone of the fine dining scene and where his new, casual Central is packing in crowds.
The position at Social Hollywood is similar to the one Richard will have at Citronelle at Carmel Valley Ranch in the Monterey area, also to open in January, and to the one at Caesars Palace in Las Vegas that he is negotiating for 2009.
“My title? Chef. Well, consulting chef,” he says. “The food will be 100% mine, even though I won’t be there all the time.”
In other words, it’s another of those modern chef gigs, not that different from those enjoyed by Tom Colicchio, Laurent Tourondel, Thomas Keller or Daniel Boulud, among many others, at their outposts away from their home cities.
Ironically, Richard was in the forefront of that movement more than 15 years ago when he opened satellite restaurants of Citrus in Santa Barbara, Baltimore, San Francisco and Philadelphia as well as the one in Washington, D.C., which eventually became his home base when he left Los Angeles in 1998. The others have closed.
The details of the menu at Social Hollywood are yet to be worked out, but he says the food will be “casual postmodern,” which he translates as a restaurant “where the food is fun, somewhere between Citronelle and Central, and where 25-year-olds can come for dinner and not have to have a second mortgage on the house.”
One possible dish he mentioned as an example is the lobster burger so popular at the Citronelle bar in D.C. -- chopped, cooked tail and knuckle meat bound with lobster mousse and served on a brioche bun.
Asked why he’s taking on so many outside projects when Citronelle and Central are going so well, Richard laughed. “I need the money. I’ve got six kids and college costs $60,000 a year before taxes.”
Besides, he said, he’s always loved California and someday he and his wife, Laurence, who was raised here, might like to come back to live here. Just not right now.
* The 16-year-old downtown (Arts District) Japanese restaurant R23 has expanded from its single, brick-walled room under new owners Marissa Kim and Ellie Chang, who took over in the summer. They’ve turned the gallery space next door into a dining room and added two private dining rooms and a sake bar.
The tiny, railroad track-adjacent restaurant in a converted warehouse has a new wine list too, but the opening chefs (executive chef Tobi-san and sushi chef Toshi-san) remain, as do those Frank Gehry cardboard chairs.
R23, 923 E. 2nd St., Los Angeles, (213) 687-7178, www.r23.com.
* After helming Matteo’s for about a year, chef Don Dickman has left the restaurant. The former Rocca chef leaves behind not only Matteo’s, but also his long-time sous chef, Armando Parada, who is now executive chef. The restaurant also inherits his new and improved recipe for Chicken Beckerman, the fabled dish that Dickman took off the menu when he first arrived, but later reworked. Dickman, who says his time there “just ran its course,” is currently consulting, considering a move to Napa (“I’m a wine collector”) and enjoying “not making pasta for a couple of days.” Meanwhile, Matteo’s Tuesday porchetta (roast pig) nights, and Sunday prime-rib nights, which Dickman instituted, will continue.
Matteo’s Italian Restaurant, 2321 Westwood Blvd., Los Angeles, (310) 475-4521, matteosla.com.
* Come spring in Burbank, you’ll see Gingergrass sprouting on Magnolia Boulevard. Silver Lake’s lively Vietnamese cafe will open a somewhat smaller branch down the street from Porto’s Bakery, between Hollywood Way and Buena Vista Street. Owner John Himelstein says the new spot will feature a slightly trimmed version of chef-partner Mako Trinidad Scott’s menu, and the emphasis will be on takeout (studio workers take note).
Construction begins in the next few weeks. Meanwhile, the new Gingergrass catering kitchen opens this week, just a few doors down from the cafe (party planners take note).
Quick and Easy &ndash Roast pork & potatoes
This Porchetta con Patate recipes comes courtesy of Emily Richard&rsquos Per La Famiglia cookbook, sold in all our stores.
A really quick Sunday roast, takes ten minutes to prep. a lavish family feast.
1&frasl3 cup (80 mL) chopped parsley
3 Tbsp (45 mL) grated Parmesan cheese
5 Tbsp (75 mL) extra virgin olive oil, divided
3 lb (1.5 kg) Messinger Meats bone-in pork rib or loin roast
2 lb (1 kg) yellow fleshed potatoes (about 8), cut into wedges
½ tsp (2 mL) fresh ground pepper
IN A BOWL, mix together parsley, garlic, cheese and 3 Tbsp (45 mL) of the oil. Rub mixture all over roast and place in a large roasting pan.
Toss potatoes with remaining oil, salt and pepper and spread around roast in pan.
Roast in oven for about 1 hour and 45 minutes or until thermometer inserted in centre of roast reaches 155°F (70°C) and a hint of pink remains inside.
Remove roast to cutting board and let stand for 5 minutes before slicing.
Sprinkle potatoes with Parmesan cheese before serving.
Rabbit Variation Omit pork and use 1 rabbit, cut into pieces. We have frozen rabbit in the freezers.