Porchetta Style Roast Pork with White Peaches
Source: Adam Dulye, The Monk’s Kettle
It was prepared for CUESA’s Market to Table Program on August 13, 2011.
2 tablespoons fennel seeds
1 tablespoon salt
2 teaspoons freshly cracked black pepper
1 teaspoon crushed red pepper flakes
6 cloves garlic, peeled and sliced
4 tablespoons olive oil, divided
5-6 pounds boneless pork loin or shoulder
1 cup beer
½ cup chicken stock or water
1 pound white peaches, pits removed and sliced
1. In a small sauté pan lightly toast the fennel, salt, black pepper, and red pepper over low heat. Remove from heat after a few minutes and cool before grinding in a spice grinder or mortar and pestle. In a small mixing bowl combine spice mixture, garlic, and 2 tablespoons of the olive oil. Rub the spice mixture over the pork and refrigerate for 4 hours or overnight.
2. Pre-heat an oven to 325 degrees. Place a pot large enough to hold the cut of pork over a high flame. Add remaining olive oil and sear the pork evenly on all sides until golden brown, being careful not to rub the spice mixture off. Remove to a plate.
3. De-glaze the pot with the beer, scraping up all the porky bits stuck to the bottom of the pot. Allow the beer to reduce for 2-3 minutes before adding water or chicken stock, half of the peaches, and the pork with any collected juices into the pot. Cover and place in the oven for 3-4 hours until tender.
4. Remove the pork from the pot to rest for at least 10 minutes and check the sauce for seasoning. For a lighter option, leave the liquid and peach slices as-is; if you prefer a richer sauce; allow to cool briefly and puree liquid and peaches in a blender until smooth.
5. Slice the pork and serve family style on a large platter with the remaining fresh peach slices on top. I like to serve this with herb roasted new potatoes and braised seasonal greens.