Okay 2018, let’s give this whole blogging thing another try. As time goes on, we all have to be flexible and fit how life moves away from the original plan. For me, that means changing up the blog format a bit in hopes of actually posting with some regularity instead of once in a blue moon. So,
I’m going to simplify a bit.
Rather than staging and photographing every single step of a recipe, I’m just going to post photos of the cooking as it really happens. No more perfectly arranged ingredients or action shots of boiling soups. Those are pretty but they aren’t reflective of the beautiful mess that really happens in the kitchen. I’m also going to write less. There are plenty of bloggers who have long, engaging stories to go with their recipes. Writing isn’t what draws me to food blogging so I’m going to leave that portion to the pros. It’s the friends, late nights, and food coma joy that draws me. Look for more great recipes and photos, most of which will be probably be of not just the food but of happy guests mid-bite.
For this post, I’m sharing with you my favorite new dinner party recipe. By new, I mean I made it up as I went. I crossed my fingers, invited 12 people for Sunday dinner, and got creative. Luckily for me, I was able to get my hands of a beautiful big piece of pork belly so I could try my hand at making on of my favorite indulgent dishes of all time: porchetta. Tender, melt in your mouth pork with a crispy, crunchy fried skin. There is nothing more extravagant and luscious in all the world of pork!
- 10lb pork belly, skin on
- 5 tbsp coarse salt
- 3 tbsp black peppercorns
- 2 tbsp fennel seed
- 1 tbsp crushed red pepper
- 1/4 cup chopped fresh herbs (rosemary, thyme, sage)
- 1 head garlic, crushed
- 1 tbsp baking powder
- Canola or peanut oil, for frying
- Toast fennel seeds and peppercorns until fragrant; roughly crush
- Score with the meat side of the pork belly in a diamond pattern; rub all remaining ingredients except the oil, baking soda, and 2 tbsp of the salt into the cuts
- Roll and tie the seasoned pork belly; cut into manageable pieces; rub the outside of the pork belly with the baking powder and remaining salt
- Seal in sous vide bags and remove the air; cook in 155* F sous vide for 24-30 hours
- Remove from sous vide and place still-sealed bags in ice water bath; chill 15 minutes; remove the porchetta from the bags and pull off all the congealed juices and fat (reserve with to heat and serve with the meat!); rinse the porchetta under hot water to remove any remaining fat; dry very thoroughly
- Heat canola oil to 375* F in a very tall pot; carefully place porchetta in the oil one piece at a time; cover immediately until intense splattering stops (about 1-2 minutes); uncover and ladle hot oil over the exposed side of the pork; roll the porchetta in the pan to ensure every side is fried for approximately 5-7 minutes
- Rest for 5-10 minutes; Serve and enjoy!