Celebrity Chef Tom Colicchio of Bravo's Top Chef, restaurant group Crafted Hospitality, and multi-winner of the James Beard Foundation Award meats up with us and teaches how to make the classic Italian porchetta using MEATER.
Get to know Tom as he talks well done steaks, mud pies, and learns to trust.
Ingredients:
• Pork Loin
• Pork Sausage
• Kosher Salt (lots of it)
• Black Pepper
• Fennel Seed
• Garlic Confit (6 garlic heads, 1 cup of olive oil)
• 1 Sprig of Rosemary
• 2 Cups of Extra Virgin Olive Oil
Garlic Confit
1. Put on your chef's hat and preheat the oven to 250°F.
2. Add 6 heads of peeled garlic into a saucepan.
If you're a garlic fiend, go ahead and add more.
3. Cover the pan with the lid and bake it in the oven until the cloves are golden and tender. It should take about 2 hours.
4. Let the confit cool. Any leftover confit can be refrigerated and used for your next showstopping dish.
Porchetta
5. Bump the oven up to 400°F and debone your pork loin.
Grab your pork loin and if your butcher didn't debone it for you already, it's your time to shine. Grab the sharpest knife you have and remove any bones.
6. Ball's in your hands. Now score.
Once all the bones are removed, place the pork skin side down, then score the flat part of the loin with cuts about 1/4" deep. This is so the stuffing can get in all those nooks and crannies, making the porchetta bursting with flavor.
7. Season.
With the skin side down, season the meat with salt and freshly ground pepper to your liking and rub it allllllll over the meat. Spread the fancy garlic confit, fennel seed, and fresh rosemary all over the flat section. If you didn't make the garlic confit, um... why the heck not? It's okay though, go ahead and add the pork sausage or just about any other spreads you like!
8. Roll up like a sleeping bag.
Now to get that picture-perfect porchetta, roll up the flat meat tightly around the loin and use kitchen twine to tie multiple double hitch knots from the top to bottom across the entire loin. Put that scout experience to use.
9. Insert the MEATER probe and set up the cook.
Once your porchetta is nice and secure, insert the MEATER probe into the center of the thickest portion of the roll. Then, set up the cook in the MEATER app. We recommend a target internal temperature to 145°F for tender juiciness, but it’s totally up to your preference!
10. Cover in salt to dry out the skin.
Now grab the deepest cast iron you own and pour a decent layer of salt at the bottom. Rest the porchetta on top of the salt layer and bury the pork in salt - literally BURY it. You think you poured enough? No. More! If you don’t have a deep enough cast iron, you can add some water to the salt until it feels like wet sand so that it’ll stick onto the pork.
11. Cook.
Place the cast iron into the oven and wait until the MEATER app alerts you to remove it from heat. That's it!
12. Remove from heat, remove from salt, and rest.
Once you get the notification, remove the cast iron from the oven, take that meat log out and rest it on a cooling plate or resting rack. Use a fork to break off the salt and chip away like you're Michaelangelo working on your masterpiece. Continue letting the meat rest. You should rest too.
13. Heat oil.
While you wait, heat up a cup of olive oil in a saucepan until it's VERY HOT. We're going to use this to make the pork skin EVEN crispier.
14. Crisp up the skin.
When MEATER tells you it's done resting, turn the fan on above your stove, hide from your smoke alarm, and wear an apron. We're about to pop some fireworks! Take the hot oil and pour it onto all sides of the pork skin. BE VERY CAREFUL IN THIS STEP, the oil WILL spatter!
15. CHOW DOWN.
Once it’s crispy enough for you, garnish with fresh rosemary, a drizzle of olive oil, and it's time to slice and eat!
Watch Part 2 | Lambchetta here: • Tom Colicchio's "Rolling With MEATER"...
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