Slow cooked porchetta salad

Indulge in the culinary delight of slow-cooked porchetta salad, bursting with savory flavors and succulent textures. Perfect for a gourmet dining experience.

Ingredients:

• 1 center cut of pork (belly and loin)*
• 2 tablespoon crushed red pepper flakes
• 2 tablespoons minced fresh sage
• 2 tablespoon minced fresh rosemary
• 5 garlic cloves, minced
• kosher salt
• zest of 4 lemons
• ½ cup chicken stock
• 10 -12 heads baby organic lettuces (or substitute butter or romaine lettuce and decrease amount)
• 2 cups pitted nicoise olives
• 1 cup fresh grated parmesan cheeses
• kosher salt
• olive oil & spanish sherry vinegar
• 15-20 pieces of whole fingerling potatoes

Instructions:

1. Toast fennel seeds and red pepper flakes in a small skillet over medium heat until they become aromatic, approximately for 1 minute. Allow them to cool in a small bowl. Include salt, minced garlic, chopped rosemary, and the zest of 4 lemons.
2. Prepare the porchetta by seasoning the underside of the porchetta with the spice blend. Fold the belly over the loin and secure the roll together using butcher's twine.
3. Allow the porchetta to rest at room temperature for 30 minutes after rolling and tying. Preheat the oven to 400°. Season the porchetta with salt. Roast it on a rack on a baking sheet to collect the drippings, turning it once, for 40 minutes.
4. Reduce the oven temperature to 250° and continue roasting, rotating the pan and turning the porchetta occasionally, until a meat thermometer inserted into the center of the meat reads 145°, for an additional 1 ½ to 2 hours.
5. If the skin is not yet deeply browned and crispy, increase the oven temperature to 500° and roast for an additional 10 minutes.
6. Take the porchetta out of the oven and let it rest for 30 minutes. Use a serrated knife to cut it into 1/2" slices.
7. Pour chicken stock into the bottom of the roasting pan to deglaze. Strain the pan drippings into a small saucepan and set aside for the sauce.
8. Wash the organic baby lettuces, trim off the ends, and place them on a paper towel to dry them off.
9. Halve the fingerling potatoes, season them with olive oil, salt, and pepper. Arrange them on a baking sheet and roast at 200 °Cor 20 minutes. Once they are tender and golden brown, allow them to cool.
10. After resting and slicing the porchetta, prepare the salads.
11. In a large mixing bowl, combine the lettuces, olives, roasted fingerling potatoes, and Parmesan cheese.
12. Season with a pinch of kosher salt, drizzle with extra virgin olive oil and Spanish sherry vinegar.
13. Gently mix the salad, being careful not to damage the leaves.
14. Be cautious not to oversaturate or overdress the lettuces.
15. Present the dish family-style on a large platter, placing the salad down the middle. Pile the lettuces to add some height to the salad, enhancing its presentation. Arrange the sliced porchetta on top of the salad or to the side. Drizzle some of the reserved pan drippings over the sliced porchetta.

Summary:

• Calories: 2582 kcal
• Fat: 89 g
• Protein: 127 g
• Carbs: 349 g
• Potassium: 9250 mg
• Magnesium: 632 mg