Rhoelle’s Crispy Skin Porchetta
- 4 pound piece of skin on pork belly
- 2 pound pork shoulder meat, butterflied
- 4 tablespoons salt
- 2 tablespoons pepper
- 2 tablespoons fennel pollen
- 4 tablespoons fennel feed, toasted and ground
- 1 tablespoon chili flake, toasted and ground
- 1 tablespoon cumin, toasted and ground
- Baking powder
- 1 pound dried calypso beans
- 2-3 quarts of vegetable stock
- 2 shallots, minced
- 1 bay leaf
- 2 bunches fresh spinach, stemmed and washed
- 1 bunch parsley
- 3 cloves garlic
- 1 bunch scallions
- 1 tablespoon capers, rinsed and chopped fine
- Extra-virgin olive oil
- Mix together the salt, pepper, fennel pollen, fennel seed, chili flakes, and cumin. Set aside. Prepare the pork belly by scoring the skin with a razor blade or sharp knife in a diamond pattern. Flip it over and sprinkle on half the spice mix and rub into the meat.
- Lay butterflied pork shoulder over meat side of pork belly. It should cover the surface area of the belly evenly.
- Sprinkle pork shoulder meat with the remaining spice mix and rub it in.
- Flip belly and shoulder over so the scored skin is facing up. Sprinkle this side lightly with baking powder and rub so it is even.
- Roll pork belly and shoulder from one end to the other to form a cylinder.
- With butcher twine, tie roulade from one end to the other in one-inch intervals.
- Place roulade in the refrigerator uncovered on a cooling rack over a cookie sheet for 1 to 2 days until the skin has dried out.
- The night before you roast, soak calypso beans in 4 quarts of water overnight.
- The day of, begin braising calypso beans: In a 4-quart pot, sweat your shallots in a little oil until they get some color. Add your soaked and drained beans to the pot, 2 quarts of your vegetable stock, and the bay leaf. Do not season at this point.
- Bring pot to a simmer. Try not to boil beans to keep skins intact. Simmer beans until tender on the inside, checking every 15 to 30 minutes. If liquid gets low, add more plain vegetable stock or water pot.
- Once the beans are tender and the liquid is just below the top of the beans, season them with salt and pepper to taste.
- Pour into a shallow metal pan to cool and set aside.
- For salsa verde, pick parsley leaves and roughly chop scallions (green and white) and place in a food processor with the garlic and capers and 1 cup of good olive oil.
- Process until everything is minced together. Season with salt and pepper to taste. Set aside.
- Two hours before roasting, pull the porchetta out of the refrigerator to sit at room temperature.
- Set your oven to 300 degrees F. The porchetta will roast for 2 ½ hours. After this time, turn the oven up to 500 degrees F and roast for another half an hour until the skin has crisped up.
- After roasting, carefully pull out of the oven and let it rest for 30 minutes before cutting.
- Cut the ties off the porchetta and discard them. With a serrated knife, cut the
porchetta into 1-inch thick slices.
- Plate with the braised beans on the bottom, then some fresh spinach, and the
porchetta on the spinach. The spinach will wilt slightly under the heat of the pork.
- Top with the salsa verde, extra-virgin olive oil, some good sea salt, and serve!
Makes: 10 to 12 servings
Total Time: 2 to 3 day prep time; 3 ½ hour cook time
Chef: Rhoelle Gabriel
Restaurant: Dolce Pane E Vino in Carmel Valley
Family: Nemo the Dog
Hobbies and Interests: Anything at home. I don’t get a lot of time at home being at the restaurant so much, so anything I can do at home and with my dog is relaxing and enjoyable for me.
Favorite Local Activity: Eating at different restaurants all over San Diego and local brewery-hopping. I love discovering new places to eat and finding inspiration for new dishes.
About the Recipe: Porchetta is a classic Italian dish. It’s simple in flavor, but delicious and impressive if you make it for a crowd or dinner party. Plus, the crunch you get on the skin is amazing. It is comfort food, especially served with the braised beans and great for the cooler weather we’re having. Leftovers are perfect sliced thinly for sandwiches the next day.
About the Chef: I was born and raised in San Diego. I draw much of my culinary inspiration from the amazing selection of local produce and apply it to Dolce Pane E Vino’s Italian-Californian menu. After attending culinary school at the Art Institute in Mission Valley, I interned and eventually became Sous Chef at Dolce’s Rancho Santa Fe location. In 2013, I moved to Newport Coast to work at Andrea Ristorante, a high end Italian restaurant part of the Resort at Pelican Hill. This year I returned to San Diego to be the executive chef of Dolce’s second location at Pacific Highlands Ranch in Carmel Valley, which opened its doors in January 2016.
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