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Recipe: Porchetta Sandwich with Garlic Chimichurri Sauce
Last week I had the pleasure of participating in the Sorrentino’s Garlic Cook-off which saw a panel of celebrity judges eat a variety of garlic-packed dishes made by amateur chefs in the early hours of the morning. Of course I was cooking a pork recipe. While my Irving Farms porchetta didn’t win me first prize, it did win me some compliments from my co-competitors (and my co-workers when I brought the leftovers in to work). This dish is simple, but it takes some time. I used Alberta’s Vibrant cold-pressed canola oil which made my aioli a beautiful sunshine yellow.
The garlic contest may be over, but the Sorrentino’s Garlic Festival is on throughout the month of April, which means you can eat, drink, and stink with a special garlic menu at each of the Sorrentino’s family of restaurants all month long.
Porchetta Sandwich with garlic chimichurri sauce
Ingredients:
2 lb pork belly
2 lb boneless pork loin, butterflied
½ bunch each fresh sage, fresh rosemary, fresh oregano, and fresh basil; all finely chopped
1 bulb garlic, peeled and minced
¼ cup canola oil
Zest of 1 lemon
1 tbsp baking powder
1 tsp salt
Salt and pepper
Butchers twine
Fresh crusty buns
Chimichurri sauce
1 bunch each fresh cilantro and parsley
4 cloves garlic, minced
½ cup cold-pressed canola oil
½ tsp each salt and pepper
¼ cup red wine vinegar
Aioli sauce
1 egg yolk
2 garlic cloves, minced
1 tsp lemon rind
1 tsp Dijon mustard
Salt
1 cup cold-pressed canola oil
2 tbsp lemon juice, divided
Directions:
Using a sharp knife, score the skin of the pork belly in a diamond-shape pattern. Mix baking powder with 1 tsp of salt; run into scored belly.
Place pork belly skin side down on a cutting board. Season with salt. Cover with butterflied pork loin.
Mix sage, rosemary, oregano, basil, garlic, lemon and oil together. Spread on top of pork loin, season with salt and pepper. Roll pork away into a log shape and tie with butcher’s twine at 1 inch intervals. Place in baking dish and leave in fridge uncovered overnight.
Roast in oven at 300F for approximately 3 hours, or until pork reaches internal temperature of 140. Remove from oven. Crank the temperature up to 500F or as hot as your oven will go. Return the porchetta to the oven and cook for approximately 10 or the skin browns, and looks puffy and crunchy. Let rest approximately 30 minutes before slicing.
For chimichurri sauce, put all ingredients in a mini food processor. Pulse until combined.
For aioli, add the yolk, garlic, lemon zest, mustard and pinch of salt to the bowl and whisk to combined. Add the oil one spoonful at a time, whisking constantly until it is mixed. Then add next spoonful. Once half the oil has been whisked in, add half the lemon juice and mix until incorporated. Slowly add remaining oil while mixing. Lightly whisk in the remaining lemon juice. Add salt to taste.
Slice the buns, top with pork, chimichurri, and aioli. Enjoy!