Porchetta

A year and a half ago, I did a little hike through upper NW DC and ended up at 2 Amy’s for some pizza. As one does. Around 4, I noticed that a large array of food was being put out on the bar, the centerpiece of which was a giant hunk of what looked like crispy pork. That got my attention. I was too full of pizza to explore further, but don’t worry – I went back soon. That giant hunk of crispy pork is called porchetta, and it’s made by wrapping a garlic- and herb-rubbed pork loin inside a pork belly and roasting until it’s succulent on the inside and crispy on the outside.

After that, I started seeking it out wherever I could. Back to 2 Amy’s, a food stand in NY, a couple other places. Then I realized I could make this thing myself. Then I found a square of pork belly at the farmer’s market. Since my square of pork belly was reasonably small and I wasn’t feeding an army, I decided to skip the loin and just roll up the belly. I used basically this recipe (http://www.chow.com/recipes/31215-porchetta), using dried rosemary and grinding all the seasoning with the mortar and pestle I almost threw out years ago but didn’t (thereby justifying my pack-rat tendencies forever).

Guys, it was awesome. I served it with roasted carrots and a garlic-chive pesto made with hazlenuts (which is also fantastic on grilled cheese with mozzarella; just throwing that out there).

I can’t wait to make one of these for realsies.

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