Slow-Roasted Porchetta Sandwich with Roasted Grapes, Red Onion and Asiago Cheese
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Credit: Nick Kelly, chef de cuisine, Barbacco Eno Trattoria, San Francisco
The National Culinary Review, October 2014
2½ lbs. pork shoulder
1½ T. ground fennel seed
1 T. kosher salt
1 T. freshly ground black pepper
1 quart balsamic vinegar
¼ cup white sugar
2 lbs. red seedless California grapes
1 large red onion, cut in ¼-inch slices
¼ cup extra-virgin olive oil
1 head radicchio, cut in bite-size pieces
8 sweet deli rolls
Arugula, to taste
1 lb. Asiago cheese
1. Preheat oven to 180ºF. Rub pork with fennel, salt and pepper; roast 10 hours. During last 20
minutes, turn oven up to 425ºF to crisp skin, about 10 minutes. Let stand 20-30 minutes. Slice in ½-inch-thick pieces.
2. While pork is roasting, combine balsamic vinegar and sugar in medium saucepan. Reduce over low heat, stirring frequently, until reduced to ¾ cup. Set aside.
3. For red grape radicchio agrodolce: Preheat oven to 500ºF. Roast grapes until pop and blister, 20-30 minutes. Transfer grapes and juices to bowl. On separate sheet pan, roast red onion slices until browned and tender, 20-30 minutes. In skillet, heat oil over medium heat. Add radicchio; braise until tender, about 20 minutes. Transfer to bowl with grapes; mix well.
4. To serve: Toast rolls. Top with 2-3 slices pork, 4-6 onion slices, 2-4 T. red grape radicchio agrodolce, 1-2 T. balsamic glaze, arugula and 2 oz. Asiago.
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