Ben Ford Makes Porchetta with Beans and Escarole

Chef Ben Ford, of Ford's Filling Station in Los Angeles, explains how he makes porchetta, a deboned suckling pig that's seasoned with fennel, rosemary, and other herbs, rolled up, and roasted. It's served with beans and charred escarole. Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive. Ben Ford Makes Porchetta with Beans and Escarole