karl_lembke (karl_lembke) wrote,
karl_lembke
karl_lembke

More recipes to stick in here where I won't lose them...

Here's the Italian answer to Carnitas – porchetta.

Slow roasted shoulder of pork

10 garlic cloves, peeled
1/2 c fennel seeds
2 tbsp coarse sea salt
1/2 tsp freshly ground black pepper
5 - 6 small dried red chiles, crumbled, with seeds
1 boneless pork shoulder butt (6 - 7 pounds)
1/2 c hot water
juice of 1 lemon
1/2 c chicken broth
4 tbsp olive oil, divided

Heat oven to 450 degrees.
Crush garlic and fennel seeds in a mortar & pestle, mix together. Add salt, pepper, and chilies, and combine.
Cut 1-inch slits all over the surface of the roast and rub garlic mixture into slits.
Heat 2 tbsp olive oil in a large, heavy Dutch oven. Brown the meat on all sides over a medium-low heat for about 10-12 minutes.
Remove roast from pot, and deglaze with hot water.
Place a rack in the bottom of the pan and roast the meat, fatty side up, uncovered, for 30 minutes.
Pour the lemon juice and chicken broth over the meat, and brush with remaining olive oil.
Reduce heat to 250 degrees. Cover pan and roast for 8-10 hours, basting occasionally, until the meat falls apart when touched with a fork.
Serve meat with pan drippings on the side or drizzled over the meat.

Each serving (1/10 recipe) contains:
377 calories, 36 g protein, 6 g carbohydrates, 4 g fiber, 23 g fat, 7 g saturated fat, 121 mg cholesterol, 588 mg sodium

Serve it with Salsa Verde (really, more of a pesto)...
Salsa verde

2 c Italian parsley leaves
1 c basil leaves
1 c mint leaves
2 salt-packed anchovy fillets, soaked in water 30 minutes, rinsed, and patted dry
1/2 c salt-packed capers, soaked in water 30 minutes, rinsed, and patted dry
2 tbsp Dijon mustard
2-3 garlic cloves, peeled
1 tsp red pepper flakes
1/2 c extra-virgin olive oil
Salt
Pepper

Wash parsley and other leaves and spin dry in a spinner. Combine herbs, anchovy, capers, mustard, garlic, and red pepper flakes in a food processor. With the motor running, slowly add oil. It should form a relatively smooth puree that is slightly chunky. Season with salt and pepper to taste.

Source: Don Dickman of Rocca in Santa Monica

Each serving (1/10 recipe) contains:
111 calories, 1 g protein, 2 g carbohydrates, 1 g fiber, 11 g fat, 2 g saturated fat, 1 mg cholesterol, 216 mg sodium

Tags: cooking
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