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Serves 8-10 People (1 hr prep/4 hour cook time)

 

Ingredients Herb Mixture *(make first)*

 

- I  Cup Shallots (finely chopped)
- 1 Bunch Flat Leaf Parsley (finely chopped)
- 1 Bunch Fresh Sage (finely chopped)
- 1 Bunch fresh Thyme (finely chopped)
- 1⁄2 Bunch Fresh Rosemary (finely chopped)
- 2 Lemons (zested)
- 1 Head Garlic (minced)
- Sea salt and freshly ground black pepper

 

Mom’s Porchetta - Style Chicken

Ingredients

 

- 1 Large Boneless Skin-On Chicken Breast (available at Stemmler’s)
- 2 Boneless Skin-On Chicken Thigh (available at Stemmler’s)
- 1 Cup Herb Mixture (see recipe above)
- 2 oz Port
- 1⁄4 Cup Extra VIrgin Olive Oil
- Sea salt and freshly ground black pepper
- 6-8 Pieces Butchers Twine

 

Dad’s Porchetta

Ingredients

 

- 1 pc Fresh Pork Belly (available at Stemmler’s)
- 2 pcs Pork Tenderloin (available at Stemmler’s)
- 8 Thin slices Olive & Red Pepper Ham (Award Winning & available at Stemmler’s)
- 2 Cups Herb Mixture (see recipe above)
- I Cup White WIne
- 4 oz Port
- Sea salt and freshly ground black pepper
- 12 pcs Butchers Twine

 

Instructions:


1. To make the herb mixture, add the finely chopped shallots to a hot pan with 1⁄8 cup of olive oil. Sweat them off for a couple minutes, stirring frequently, adding the garlic and a couple pinches of salt & pepper. Let the shallots get translucent in colour then set aside to cool. Chop all the herbs and place in a separate bowl. Add the lemon zest and combine everything together. Set aside as well.

 

2. For Dad, with the skin/fat side down and lengthwise, slice the Pork Belly slowly, opening the thick parts up like a book, to make it similar thickness so it can evenly lay flat. Sprinkle with salt & pepper then spread the cooled shallots all over the flattened belly. Slice the pork tenderloin the exact same way as the belly and flatten it right out as well. Lay it over top of the cooked shallots on the belly. Sprinkle with salt&pepper again. Take 2 1⁄2 cups of the mixed fresh herbs and sprinkle it over the entire surface of the pork. Drizzle some of the olive oil and the Port. Once that is complete, lay the slices of ham loaf on top of the herbs.

 

3. Begin to roll the belly lengthwise, keeping it as tight as you possibly can. Once the entire piece is rolled up, make sure the the seam of the belly sits at the bottom. Begin to tie the pieces of twine around the pork about an inch apart, to hold the roll in place. Once the belly is fully tied, set on a rack inside a roasting pan, drizzle once more with olive oil then add the wine to the pan. Place in a 300F oven uncovered for about 4 hours. During the last half hour, turn the heat up to 400F to add some colour to the pork. Once it’s golden brown, pull it from the oven, cover with foil and let rest for 20 minutes.

 

4. When you’re ready to serve it, use a pair of scissors to cut all the strings. Slice the meat to your desired thickness and plate it with your favorite starch and vegetables.

 

5. For Mom, Do the same thing as in Step 2, laying the breast and skin side down, adding the shallots then the thigh, the herbs, port and oil. Roll and tie it the same way as in Step 3, however the cook time will be 400F to start for 15 minutes then 325F for 45 minutes. Internal thermometer temperature should read 160F. Step 4 will be exactly the same..... Enjoy!

 

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