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Chef Jason Neroni
Jason Neroni




Chef Jason Neroni
10 Downing | New York

Porchetta with Cannellini Beans and Salsa Verde
Jason Neroni of 10 Downing – New York, NY
Adapted by
September 2009

Yield: 8 to 10 Servings


Porchetta:Porchetta with Cannellini Beans and Salsa Verde
1 cup kosher salt
½ cup sugar
1 gallon water
1 5-pound Heritage pork belly
1 bunch fresh basil
1 small piece fresh ginger
Zest of 2 oranges
1 tablespoon juniper berries
1 bunch fresh marjoram
1 bunch fresh parsley
Freshly ground black pepper
1½ cups olive oil

To Assemble and Serve:
Cannellini beans
Salsa verde


For the Porchetta:
Mix the salt and sugar with the water; stir until dissolved. Put the pork belly in a container and cover with the brine. Cover and let sit for about 8 hours.

Preheat the oven to 300ºF. Remove the pork belly from the brine and dry it. Combine the basil, ginger, orange zest, juniper berries, marjoram, parsley, and black pepper in a food processor. With the machine running, pour in the olive oil in a slow stream to make a paste. Spread the paste on the flesh side of the pork belly. Fold the pork belly into a cylinder shape and tie with butcher's twine. Put the pork belly on a rack with a sheet tray below it. Transfer to the oven and cook for 3 hours, or until the skin is very crispy and a knife goes through with no resistance. Let rest before slicing.

To Assemble and Serve:
Spoon cannellini beans and salsa verde down the center of a plate. Top with 3 thick pieces of porchetta. Spoon pork jus around the plate.


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  • 2009 International Chefs Congress
  • The New York Mixology Dishrag

  •    Published: September 2009

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