Porchetta Alla Joe Beef
Porchetta is something you want to eat lukewarm: work on it in the morning, cook it in the afternoon, take it out, and eat it an hour or so later. We’re aware that a traditional porchetta is a whole stuffed pig; this is our version and has little affiliation with the Italian classic. Because you wrap the pork belly around the shoulder, you need a pretty skinny piece of Boston butt. We buy a 5-pound (2.3-kg) shoulder, slice it lengthwise, and use half (freeze the other half for another time). This recipe may look labor-intensive, but it won’t be, especially if you get your butcher to do all of the trimming for you.
Recipe information
Yield
Serves 6 to 8
Ingredients
POTATO DINNER ROLLS
BABYLON PLUM JAM
Preparation
Step 1
You want to be sure that the belly width and the butt length are the same, and that they don’t look like a cartoon hot dog (big wiener, small bun). So if they are not identical, do some trimming. Now, preheat the oven to 350°F (180°C).
Step 2
For the seasoning paste, in a food processor, combine the rosemary, garlic, chile, fennel seeds, vermouth, salt, pepper, and olive oil and process until a paste forms. Or, use a mortar and pestle.
Step 3
Rub the paste on the butt and the belly, inside and out. Wrap the butt in the belly, fat side out. Then stack the wrapped pork butt on the belly skin; in a perfect world, it would be the same size. Roll tightly and tie securely with kitchen twine. Coat the outside with canola oil.
Step 4
Line up the carrots, to make a support, on the bottom of a roasting pan. Place the tied pork on top. Roast for 2 hours. Lower the temperature to 275°F (135°C) and continue to roast for 5 hours more. You are slow roasting pig fat here, so it’s much better to slightly overcook than to undercook. The smell, just as much as the look, should clue you in to its doneness.
Step 5
Remove from the oven and let rest for 30 minutes. Snip the twine, slice, and serve with the rolls and jam.
POTATO DINNER ROLLS
Step 6
In a small bowl, combine the yeast and sugar with the water and let sit for 15 minutes, until frothy.
Step 7
Using a stand mixer fitted with the dough hook, knead together the egg, milk, mashed potatoes, and the yeast mixture on low speed. Add the flour and salt and knead for 4 minutes. Add the bacon fat by the spoonful and mix until the dough is homogenous. You want to have a smooth dough consistency. It should taste like raw mashed-potato bread dough—in other words, not very good.
Step 8
Transfer the dough to an oiled bowl and set it in a warm place. Let the dough rise for an hour, or until doubled in size. Transfer the dough to a lightly floured work surface, punch it down, and knead it for a minute. Divide the dough into 12 equal pieces (2 1/2 to 2 3/4 ounces/ 70 to 75 g each; remember to use your scale!). Roll each piece between the palm of your hand and the floured work surface, pressing down gently. Line a rimmed baking sheet with parchment paper and oil the sides. Place the dough balls, seamside down, on the baking sheet 1/4 inch (6 mm) apart, so when they rise they attach to one another. Let rise for 45 minutes in a warm place, or until doubled in size. Meanwhile, preheat the oven to 375°F (190°C).
Step 9
Bake the rolls for 20 to 25 minutes, or until very lightly browned. They should not turn golden brown, but instead look like the cheap grocery-store doughy rolls that your grandma serves. Remove from the oven and let cool on a rack for 15 minutes before tearing apart and serving.
BABYLON PLUM JAM
Step 10
In a heavy saucepan, combine the plums, sugar, and vinegar and let stand for 1 hour.
Step 11
Place the pan over low heat and cook, stirring occasionally, for 1 hour, or until the mixture thickens.
Step 12
Add the chile, ginger, and mustard seeds and continue to cook, stirring, for about 15 minutes, or until you have the right jammy consistency. It should be thick, not soupy. If you’re using big plums, you may have to keep it on the heat for a bit longer to cook away the extra water. Remove and discard the chile. If you don’t want chunky jam, buzz it with a hand blender.
Step 13
Let cool for 10 minutes before serving or jarring. The jam will keep for up to a month stored in a tightly sealed container in the refrigerator.
