Pairs well with Slow Roasted Porchetta with Chimichurri in a Salt Shell
Sauce / Dressing / Flavoured Butter
Bruno Albouze
2.5K views • 16d ago
(0.5)
A quick and simple recipe to make powdered vanilla sugar using exhausted vanilla pods, perfect for elevating your baking by adding a special vanilla flavor without waste.
Difficulty:
easy
Cooking Time:
0 mins
Prep Time:
10 mins
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Slow Roasted Porchetta with Chimichurri in a Salt Shell
(1.0)
3.7M views • 9mo ago
174.9K
787
4.7% engagement
A unique take on porchetta, this recipe involves slow roasting pork covered in a vibrant chimichurri and encased in a neon green salt shell, finished with a deep fry for extra crunch.
03:00:00 total
Serves 8
medium
Meat Main Course
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🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- pork belly - watch the video to see (for the porchetta)
- pork tenderloin - watch the video to see (for the porchetta)
- salt - watch the video to see (for the salt shell and seasoning)
- pepper - watch the video to see (for seasoning)
- herbs - watch the video to see (fresh, for chimichurri and seasoning)
- garlic - watch the video to see (for chimichurri)
- lemon - watch the video to see (for chimichurri)
Instructions
- Prepare the Porchetta: Score the meat side of the pork belly in a diamond pattern to allow flavor penetration. Season with salt, pepper, and herbs, working the seasoning into the meat.
- Make the Chimichurri: Blend fresh herbs, garlic, lemon, and seasoning to create a vibrant and flavorful chimichurri.
- Coat and Wrap: Coat the meat side of the pork belly with the chimichurri, massaging the flavor in. Wrap the pork belly around the pork tenderloin, securing it to form the porchetta.
- Prepare the Salt Shell: Mix additional chimichurri into the salt to create an aromatic shell. Place the porchetta on the salt, then completely cover it, packing the salt around it.
- Roast: Roast the porchetta until the salt shell is hard. The exact temperature and time are not provided, so monitoring with a meat thermometer is recommended.
- Crack Open and Fry: Once roasted, crack open the salt shell and remove the porchetta. Finish by deep frying the porchetta for extra crunch.
