LCBO Food & Drink Summer 2018

ENTERTAINING  THRILLS OF THE GRILL

porchetta with summer herbs

1 Place parsley, rosemary, garlic, chili flakes, orange zest, 2 tbsp (30 mL) salt, pepper and olive oil in a bowl and stir to combine. 2 Lay the slab of pork belly skin-side up on work surface. Using a box-cutter, cross-hatch the skin with scores about 2 inches (5 cm) apart from each other and ½ inch (1 cm) deep. 3 Flip the slab flesh-side up. Butterfly the loin by making a deep incision lengthwise. Score the remaining flesh in a grid pattern at inter- vals of about 2 inches (5 cm). Make deeper incisions where the flesh is thicker. This will allow the seasoning to penetrate the meat. 4 Drizzle the vermouth over the meat. Rub two-thirds of the herb mixture over the pork. Massage the seasoning into the scores. Roll the slab around into a tight cylinder. Using butch- er’s twine, tie the porchetta in 1-inch (2.5-cm) intervals as tightly as possible. 5 Rub the remaining herb mixture over the outer skin. Sprinkle remaining salt over pork. Place on a tray and let marinate for minimum 3 hours or up to 48 hours.

6 Remove porchetta from fridge 1½ hours be- fore cooking to let it come to room temperature. 7 Set up your barbecue for indirect grilling by turning the outside 2 burners to medium and leaving the centre burner off. Adjust heat to maintain a temperature between 325° and 350°F (160° and 180°C). 8 Place porchetta over indirect heat. Roast until skin is deep brown and crisp and an instant-read thermometer inserted 3 inches (8 cm) deep into the centre of the roast regis- ters 165°F (74°C), about 3 hours. Carefully re- move the porchetta and let rest for minimum 20 minutes before slicing. Serves 8 (generously)

There is no doubt that making a porchetta is an intimidating feat. It involves a little skilled butchery and a lot of patience. Ask your butcher for some help when getting your cut. You will be pleasantly surprised how easily this sump- tuous roast comes together. Fresh herbs, sweet vermouth and orange zest create a landscape of flavours that get rolled up within the most decadent cut of pork. Slow roasted on the bar- becue, the porchetta bastes itself in fat and gets infused with the bright herbs of summer. Slice it up and serve with Grilled Pineapple and Blistery Jalapeño Salsa (recipe p. 156). 1 cup (250 mL) chopped flat leaf parsley 8 sprigs rosemary, finely chopped 10 minced garlic cloves 2 tbsp (30 mL) red chili flakes Zest of 1 orange 3 tbsp (45 mL) salt, divided 1 tbsp (15 mL) fresh cracked pepper ⅓ cup (80 mL) olive oil

WHAT TO SERVE Flying Canoe Hard Cider LCBO 499020, 473 mL, $3.35

Gnarly Head Old Vine Zinfandel VINTAGES ESSENTIALS 678698, $17.95

1 loin-in pork belly, 8 lbs (3.63 kg) ⅓ cup (80 mL) sweet vermouth

120  FOOD & DRI NK SUMMER 2018