by pierino
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hardlikearmour's Testing Notes:
Expand Collapsepierino's Notes:
ExpandFresh pork picnic shoulder, bone in, about 5 pounds (you will bone it out or your butcher will do it for you). If you are reasonably deft with a boning knife it’s not difficult. Ask a question about this ingredient
1 fistful of sea salt Ask a question about this ingredient
1 TBS white pepper Ask a question about this ingredient
3-4 cloves garlic, minced Ask a question about this ingredient
2 shallots minced Ask a question about this ingredient
2 TBS fennel pollen, or alternatively fennel seed finely ground in a spice grinder. Ask a question about this ingredient
Several branches of fresh rosemary (tear the leaves off, and if possible pick the flowers if any). Finely chop the leaves and reserve the flowers whole. Ask a question about this ingredient
1 cup good olive oil and a little more for rubbing. Ask a question about this ingredient
1 ½ cups white wine for basting. Ask a question about this ingredient
2 bunch flat leaf parsley, washed and chopped including the stems, equivalent to 1 cup Ask a question about this ingredient
5 flat anchovy filets (they have to be of good quality or you spoil the sauce) Ask a question about this ingredient
1 tablespoon, salt packed capers, rinsed Ask a question about this ingredient
1 tablespoon Spanish sherry vinegar Ask a question about this ingredient
1 /2 cup olive oil Ask a question about this ingredient
Once you have boned out the ham* spread it open and slash the skin in a diamond shape pattern. Turn it over and slash some pockets into the meat, being careful not to cut all the way through to the skin and fat layer. Mix the herbs with all but about 1 tbs of olive oil. Rub about ¾ of the herb and olive oil mixture into the flesh. If you have the edible flowers add them now before the tie up part. Meanwhile preheat oven to 450F.
Ask a question about this stepReform the ham and then tie it up like a salami or a fetish model, using one long piece of cooking twine. You know how to do that, right? Be sure to keep your seams aligned.
Ask a question about this stepRub the tied up ham with olive oil and more coarse salt and then more of the herb/oil mix.
Ask a question about this stepPlace in a roasting pan and after 20 minutes in the hot oven baste with white wine and turn heat down to about 350F. Baste every 20 minutes with more wine and pan juices until the internal temp reaches 145F. Allow to rest, covered for at least 10 minutes before slicing very thinly. Sandwich this up with crusty bread rolls---no other condiments are required, but I like to serve salsa verde---the Italian version.
Ask a question about this stepIn a blender or food processor mix your salsa verde. Everything goes in at once, smoothiness to your own liking.
Ask a question about this step*Note to cook: *If you have the butcher bone out your ham please do ask to keep the ham bone. Use it for a stock for beans or soup or whatever.
Ask a question about this stepThanks Bro T, let me know how it works out. I always want to improve without wandering off too far. It's great that you were able to find a nice picnic cut. This is one of my own favorites as Fall begins to shrink into Winter.
Made this again, over the weekend. Cooked it on a bed of thickly sliced red onion (what I had on hand) for the first half hour. Didn't have any wine (?!!!) but I had some concentrated, "killer" chicken stock made from backs that was thick like jelly, which I used. I added it after a half an hour, to let the onions caramelize a bit. I put the onions on top for the next 60 minutes of cooking. I turn the roast over after the first half hour, then cook it with the onions for an hour, then turn the roast every half hour after that. Served it with Alice Waters' Ratatouille. Making a Cuban for Mr. T with some of the leftovers. One of my all-time favorite pork shoulder recipes!! So, so good. ;o)
Sounds fantastic. Myself, I try not to stray to far from the Italian model where they just whack off a slice of pig and hand it to you on a roll. But please keep adapting to your tastes and what you have on hand.
Thank you, pierino. I did mention to Mr. T when serving this that I was not sure you'd approve of a non-Umbrian side. But it was dinner, and in our house, that means a minimum of three thoughtfully-prepared dishes on the table . . . . . We put it on Cubans a few weeks ago. The fennel + rosemary really transform that sandwich. There's a photo on my "The Cuban" recipe. ;o)
AJ you can find fennel pollen at Surfas in Culver City http://www.thesurfasgroup.com/ but ground fennel seed is an adequate substitute. Thanks for your interest. Of all the recipes I've turned in to 52 this is my personal favorite, and I think the one that is most "durable" as in hard core authentic.
Making this first thing tomorrow, to put on the Cuban rolls I'll be making at the same time. (The dough will rise overnight and go into the hot oven at the same time as the pork.) What a great recipe!! ;o)
I can safely say you and your boys are going to LOVE this!
HLA, did you use fennel pollen? I don't have any (but of course I have plenty of regular fennel seeds), so I'm trying to figure out if it's worth the effort trying to run the pollen down. I've never seen it when shopping; as usual, my time is limited. Thanks! ;o)
I did use fennel pollen, but would say the ground fennel seeds should be a good substitute.
I love this recipe, its wonderful pierino. Antoniajames, did you post your recipe for cuban rolls here? Would love to try those.
sdebrango, I hope to post the recipe for the Cuban rolls this weekend. I made some earlier in the week and they were declared a success by my sons and Mr. T, but the crumb was a bit more dense than I wanted, so I'm going to test it again using Mrs. Child's method for making baguettes. When I used that for my Epi Rolls (posted here last December), it worked perfectly to get the soft inside, just barely crispy outside that I'm seeking with the Cubans. Stay tuned . . . . .;o)
Oh, man, Keith would love this.
Yeah, we're bringing Pig Love back to the street. Now I just have to fit in Keith Richards...
I just saw this I am so sorry, I posted a recipe so similar to yours. BTW, yours sounds absolutely delicious. Its funny Bevi talked about the pork sandwich at the bklyn flea and that was my inspiration, Again I am sorry for posting such a similar recipe.
I just felt bad, I tried to delete and it wouldn't let me. I agree the more pork the better
pierino, I was thinking of you and your recipe when I had a delicious porchetta sandwich at the Brooklyn flea this past weekend.
I've tried many porchetta so-so recipes and yours sounds wonderful and its on the menu for this weekend, thanks for posting.
Fetish model, you make me laugh.
I needed a refresher course in classic roast tying and found it on Epicurious...
http://www.epicurious.com/video/technique-videos/technique-videos-meat/2745264001/meat-how-to-classictie-a-roast/1915433334
Actually Merrill recently put up a video on roast tying. It's essentially the same technique I use for roasts and girlfriends.
pierino, I accidentally dumped my reply and if it show up again it is an unfinished reply. In any event, I did find that video after wandering a bit. You can tell I'm new here.
I made your recipe last night and it was fabulous, a keeper recipe. I have a nice chunk left and will wrap it tightly, food sealer bag and freeze for sandwiches another day.
I'll get the hang of the place, you all seem to be a nice group and I enjoy a good sense of humor. I stand to learn a lot from all of you. I'm certainly not a professional, but I love to cook and I love a challenge.
Thanks again for the recipe.
This speaks to me - and it's talkin dirty....YUM
Love some porchetta off the truck on market day. Will have to try this!
This looks perfect for a party in the park I have in mind. As always, your story entertains! Fetish model really resonates.
I'm not much of a pork eater, but I'm really moved by your story and your sharing yourself with us.
I started Monday reading this recipe and here I am again (it's actually Tuesday now) ending my day with this recipe. This sounds amazing, pierino. I hope to try this soon. Thanks for sharing such a terrific recipe.
When you are shopping for the pork look for one with a good amount of skin. There is a nice layer of unctuous fat underneath which will help develop the flavor. The problem I've always had with recipes calling for pork loin is that most of the skin and fat has already been trimmed off. It's not the other white meat.
Porchetta always seemed unrealistic to replicate at home but your recipe makes it seem downright doable. Thanks for sharing!
Love your head note (such a lovely homage to Italy), and your recipe sounds so wonderful that I can almost taste it. I hope to try it out soon. Thanks for sharing, Pierino!
pierino, I must tell you how much I love a man who can make me laugh and drool at the same time. If it weren't for that fact that your idea of futbol is different from my idea of football (Go Bears!) (and if ever get my left knee and my right hip replaced), I'd let you truss my carcass any day.
No drooling on the keyboard. And in Italy it's calcio not futbol. The great thing about the real football is that it's played in real time, not five seconds of action followed by thirty seconds of chat. Meanwhile, go Blackhawks.
My brother will die and go to heaven if I make this for him. My rosemary is blooming now, too, so it seems like kismet! I can definitely see this as Pierino's legacy; nicely done!
Incredible! I am with wssmom - love this is so do-able and will be an adventure at the same time. Love the backstory!
"Fetish model!" That cracked me up. The recipe sounds amazing too. Thanks for sharing it!
Wow. And again, Wow.
Thanks. Definitely do-able and whole picnic shoulders are pretty easy to find.
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
Making this right now. Picked up a beautiful pastured picnic.