Lunches! Shoulder “Porchetta,” Sauteed Fennel, and Julienned Fresh Kohlrabi
Lunches! Shoulder “Porchetta,” Sauteed Fennel, and Julienned Fresh Kohlrabi
by HarveysBackupAccount
3 Comments
HarveysBackupAccount
Indulgent as hell and very beige-oriented, but lots of flavor.
**Kohlrabi**
Cut off the greens and the root end of 2 medium/small-ish kohlrabi, then julienne as finely as you have the patience for. Put this in the containers first.
**Fennel**
Trim the stems and roots from 2 large bulbs of fennel, cut lengthwise in half then slice into 3/8 inch (8 mm) thick slices. Heat a large skillet on medium to medium-low heat with several tablespoons olive oil, then add the fennel and sprinkle with salt. Saute until nice and soft and starting to caramelize.
**Porchetta**
Start with a boneless, skinless pork shoulder. If you use a smaller (3-4 lb / 1.5-2 kg) shoulder, leave it as-is. If it’s bigger than that, butterfly it to lay open on a pan, roughly even thickness across. If the pork has big thick chunks of fat, trim those down to no more than 0.5 inch (1 cm) thick.
* Salt the pork on all sides then put it in a ziploc bag, squeeze all air out, seal it, and put it in the fridge for 24-48 hrs (I used about 1% of the pork’s weight in salt; it was maybe too much). Flip the bag every 12 hrs * Preheat the oven to 375F (190C). Line a rimmed baking sheet with aluminum foil and put a wire rack on top * Mix the seasoning paste: 2 Tbsp coarsely ground pepper, 2 Tbsp minced fresh rosemary, 2 Tbsp coarsely ground fennel seed, 1 Tbsp ground coriander seed, 1/2-1 Tbsp chili flakes, and 8 minced garlic cloves (NO extra salt, because we already added enough). This makes enough paste for 5-6 lbs (2.2-2.7 kg) of pork, so you can scale it if you want (…or just use this amount) * Spread the paste evenly on the pork, working it into any crevices, then put the pork on the baking sheet/wire rack * Roast for 1-1.5 hours (the outside should be mostly dry) then wrap the pork in alu foil and roast for another 1.5-2 hrs, until internal temperature is 160-170F (70-75C) * Decrease oven temperature to 225F (110C) and roast until internal temperature is about 190F (85-90C) then remove from the oven and sit it on the counter, still covered. * Turn the oven up to 475F (250C). When the oven reaches temperature, uncover the pork, drain any gathered juices off the top of it, and put it back in the oven. * Leave it until the [outside is lightly browned](https://postimg.cc/DS24rpsS), 15-30 min * Let it sit on the counter for a couple hours before putting it in the fridge
Not your traditional big fancy porchetta, but a pork shoulder turns out well. This one was some of the leftovers from a 7 lb (3+ kg) roast I made for family on Sunday. It’s also great cold on a sandwich, thinly sliced with just a little mustard.
crazyguy5880
I don’t think I ever had fennel but always seeing it in recipes. Probably should figure it out.
Clickety_Clicks
I love fennel but I’ve never tried it cooked, I’ll have to try this! Looks like a really good meal
3 Comments
Indulgent as hell and very beige-oriented, but lots of flavor.
**Kohlrabi**
Cut off the greens and the root end of 2 medium/small-ish kohlrabi, then julienne as finely as you have the patience for. Put this in the containers first.
**Fennel**
Trim the stems and roots from 2 large bulbs of fennel, cut lengthwise in half then slice into 3/8 inch (8 mm) thick slices. Heat a large skillet on medium to medium-low heat with several tablespoons olive oil, then add the fennel and sprinkle with salt. Saute until nice and soft and starting to caramelize.
**Porchetta**
Start with a boneless, skinless pork shoulder. If you use a smaller (3-4 lb / 1.5-2 kg) shoulder, leave it as-is. If it’s bigger than that, butterfly it to lay open on a pan, roughly even thickness across. If the pork has big thick chunks of fat, trim those down to no more than 0.5 inch (1 cm) thick.
* Salt the pork on all sides then put it in a ziploc bag, squeeze all air out, seal it, and put it in the fridge for 24-48 hrs (I used about 1% of the pork’s weight in salt; it was maybe too much). Flip the bag every 12 hrs
* Preheat the oven to 375F (190C). Line a rimmed baking sheet with aluminum foil and put a wire rack on top
* Mix the seasoning paste: 2 Tbsp coarsely ground pepper, 2 Tbsp minced fresh rosemary, 2 Tbsp coarsely ground fennel seed, 1 Tbsp ground coriander seed, 1/2-1 Tbsp chili flakes, and 8 minced garlic cloves (NO extra salt, because we already added enough). This makes enough paste for 5-6 lbs (2.2-2.7 kg) of pork, so you can scale it if you want (…or just use this amount)
* Spread the paste evenly on the pork, working it into any crevices, then put the pork on the baking sheet/wire rack
* Roast for 1-1.5 hours (the outside should be mostly dry) then wrap the pork in alu foil and roast for another 1.5-2 hrs, until internal temperature is 160-170F (70-75C)
* Decrease oven temperature to 225F (110C) and roast until internal temperature is about 190F (85-90C) then remove from the oven and sit it on the counter, still covered.
* Turn the oven up to 475F (250C). When the oven reaches temperature, uncover the pork, drain any gathered juices off the top of it, and put it back in the oven.
* Leave it until the [outside is lightly browned](https://postimg.cc/DS24rpsS), 15-30 min
* Let it sit on the counter for a couple hours before putting it in the fridge
Not your traditional big fancy porchetta, but a pork shoulder turns out well. This one was some of the leftovers from a 7 lb (3+ kg) roast I made for family on Sunday. It’s also great cold on a sandwich, thinly sliced with just a little mustard.
I don’t think I ever had fennel but always seeing it in recipes. Probably should figure it out.
I love fennel but I’ve never tried it cooked, I’ll have to try this! Looks like a really good meal