The Chef: Louie Bossi
The Restaurant: Louie Bossi’s Ristorante in Ft. Lauderdale
The Dish: Porchetta 

6 lbs. pork belly (or shoulder cut roast)
2 cups dry rub- equal portions fennel seed, coriander seed, sea salt, cracked black pepper
4 oz. roasted garlic
3 oz. rosemary
3 oz. sage
2 oz. extra virgin olive oil
orange zest to taste

Method of Preparation:
– Season pork belly (or shoulder cut roast) with with kosher salt … pepper.. and the dry rub.

– Chop fresh rosemary and sage- and put that and more garlic into a blender.  Turn it on and pour in some olive oil.  When you’re finished, the mixture should look like thin pesto. Spread it over the pork and finish with some orange zest.  Roll it up and tie it together with butcher’s twine.  It’s best to let it sit for 24 hours in the refrigerator to bring out the flavors.

– When it’s ready… put it in the oven at 300 degrees. For a 4-6 pound roast it should take about two hours- basting every half hour.  When the temperature reaches an internal temperature of 160 degrees it’s ready! Snip off the twine and slice the meat very thin.

To Plate:
-Plate with pork broth — top with crispy pork skin- and serve with a side of pasta.

Serving suggestion: Chianti Classico

Serves:  6-8

Louis Bossi’s Ristorante
1032 East Las Olas Boulevard
Fort Lauderdale, FL 33301
(954) 356-6699

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