Porchetta with Broccoli Rabe and Mashed Potatoes
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Recipe Intro From thefeedfeed
Looking for the perfect centerpiece to grace your holiday table? Look no further! This porchetta is a labor of love, but one you won't regret putting the time into.
Recipe and Headnote Rachel Dolfi
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Recipe Card
For the Porchetta
ingredients
- 1 (5-pound) pork belly, butterflied
- 1/4 cup fennel seeds
- 2 tablespoons fresh rosemary, roughly chopped
- 1 tablespoon crushed red pepper flakes
- 10 large garlic cloves, chopped
- 2 lemons, zested
- 2 oranges, zested
- Kosher salt, as needed
- Freshly cracked black pepper, as needed
For the Broccoli Rabe
ingredients
- 1/4 cup extra virgin olive oil
- 6 garlic cloves, thinly sliced
- 1/4 teaspoon crushed red pepper flakes
- 2 bunches broccoli rabe, ends trimmed
- 1/2 lemon, juiced
- Kosher salt, as needed
- Freshly cracked black pepper, as needed
For the Mashed Potatoes
ingredients
- 2 1/2 pounds Russet potatoes (about 4 medium sized potatoes)
- 1 cup heavy cream
- 5 tablespoons salted butter
- 1 large sprig rosemary
- Kosher salt, as needed
- Freshly cracked black pepper, as needed
For the Porchetta
Method
Step 1
Roll the pork belly up and trim off any excess skin that is not exposed. Trim any excess fat or meat to create a uniform rectangle. Score the inside of the pork belly with large cross section cuts, about 2 inches wide by 2 inches long, being careful not to penetrate through to the skin. Flip over and carefully score the outside skin, with the same dimensions of cuts.
Step 2
Next, with the skin side facing down, sprinkle the fennel seeds, rosemary, crushed red pepper flakes, garlic, lemon and orange zest all over the flesh of the belly. Season very generously with salt and pepper. Roll the pork belly up and truss with butcher’s twine, 4-6 strings, 2-3 inches apart. Set on a racked sheet tray and put into the fridge overnight.
Step 3
Remove the pork from the fridge and preheat the oven to 275˚F. Cook for 5 hours, or until the skin is golden brown and crisp. Allow to rest for 20-30 minutes, then slice.
Step 4
If the outside of the pork belly does not get crisp enough for your liking, preheat the oven to 500°F and bake for an additional 20-30 minutes.
For the Broccoli Rabe
Step 1
Bring a large pot of water to a boil. Once boiling, season assertively with salt and add the broccoli rabe to the pot. Blanch for 2-3 minutes, or until the stalks are slightly tender and bright green. Transfer to a colander and let the excess water drip off.
Step 2
Add oil to a large skillet on medium heat and once hot, add the garlic and red pepper flakes. Saute for 3-4 minutes, or until the garlic is lightly golden brown. Add the broccoli rabe and toss to combine. Add the lemon juice and season with salt and pepper and toss to combine. Cook for 5 minutes, or until the flavors have married. Transfer to a serving platter.
For the Mashed Potatoes
Step 1
Add the cubed potatoes to a large sauce pot and cover with cold water. Season assertively with salt and bring to a boil. Once boiling, drop to a low simmer and cook for 15-20 minutes, or until a paring knife easily slips into the potatoes.
Step 2
While the potatoes are cooking, make the infused cream. Add heavy cream, butter, rosemary and pepper to a small sauce pot. Bring to a low simmer and allow flavors to infuse for 10 minutes. Remove from the heat and cover with a lid. Reserve.
Step 3
Drain the potatoes and then add back to the sauce pot. Cook on low heat until the potatoes are chalky and dry on the outside, about 2 minutes. Then remove from the pot into a heat proof bowl. Using a ricer or the second largest holes on a box grater, rice the potatoes back into the sauce pot. Slowly add the cream to the potatoes, stirring to combine. Season with salt and pepper. Transfer to a serving dish.
To Serve
Step 1
Served sliced pork with a generous helping of broccoli rabe and mashed potatoes.