Sweet Sweet Swine

Pork is an Italian’s best friend, that’s just common sense. In Florence, Porchetta reigns supreme as street-food king especially after chanting “Forza Viola” until your throat’s sore at a Fiorentino futbol match.

This past weekend the Giants wooped up on the Pats in our country’s big football match, so Porchetta seemed over qualified for the occasion. The traditional recipe calls for spit-roasting a whole seasoned piggy for hours on end until crispy on the outside and bbq-tender on the inside. Due to my lack of backyard hogs I chose to go with a couple loins and grill up something that resembles Porchetta in flavor. It’s well worth the effort and made for a spicy, fatty, porky sammy that’s just downright good. Extra Chile Sauce is recommended.

Porchetta Style Pork Loin (Arista alla Porchetta)

1 1-2lb Pork Loin
2 Hot Italian Sausage Links
4 Garlic Cloves
3 Sprigs Rosemary
1 Handful Sage
Salt, Pepper, E.V. Olive Oil

Using a MezzaLuna, or a regular chefs knife, chop the garlic, rosemary and sage into a rough paste. Add to a mortar with 2 tablespoons of Olive Oil, 2 heavy pinches of salt and 10 grinds of black pepper. Smash with a pestle into a thick, consistent paste similar to pesto. You could also do this in the food pro, but do not mix into a liquid.

Butterfly your Pork Loin open into one consistent thickness (have your butcher do this if you prefer). Spread the Herb/Garlic mixture all over the pork loin. Remove the sausage from the casing and spread evenly across the pork loin, only about a 1/4″ thick.

Roll the pork loin back into a “jelly roll” and tie with butchers twine. Refrigerate over night or at least 1 hour before grilling.

Place the pork on a very hot grill and sear on all sides. Drop the flame down to med-low and rotate often until the interior temperature is 135 F. Remove and wrap in foil to rest for 15-20 minutes.

Slice thinly and enjoy, or layer on a loaf of ciabatta bread and top with the fresh Chile Sauce (below).

SPARK NOTES: 1.CHOP UP SOME HERBS & GARLIC 2.SMEAR OVER PORK 3. ADD SOME SAUSAGE 4. ROLL UP AND GRILL 5.REST & DEVOUR

Fresh Chile Sauce (Salsa Piccante)

1/4 Chiles (depending on your heat preference – I used 6 Cayennes and 2 Devil’s Tongues)
1 Small Garlic Clove
1 Small Handful Basil
1 Large Handful Parsley
Salt, Pepper, E.V. Olive Oil

Using a MezzaLuna, or a regular Chefs Knife, chop the chiles, garlic & herbs into a rough paste (leave the seeds if you like it extra hot).

Add to a jar with enough Olive Oil to just cover. Add a pinch of salt and grind of black pepper. Shake and allow to rest in a cold, dark place overnight or at least 1 hour. Shake before use.

SPARK NOTES: 1. CHOP UP SOME CHILES & HERBS 2.COVER IN OLIVE OIL 3.SPICE YOUR ISH UP!

Also overqualified: Meg’s Giants Cookies, suck on that Brady.

 

6 Responses to Sweet Sweet Swine
  1. linda tuorto

    love the whole face book thing with GG! great idea! wish i had a bite of that sandwich right now!!!

  2. Meg

    The pictures are beautiful!

  3. Xav

    FUJI FUJI!!!!

    Chili sauce looks fantastico! “Open and shut case Johnson.”

  4. Paulie

    …I’ve seen this before…

  5. Xav

    HAHAHAHAHAAH!!!! That salad looks lovely

  6. [...] chose to rework my first recipe of 2012 on giusto, Porchetta Sammies, by turning up the heat with the mu... paultuorto.com/giustogusto/?p=3813

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