Crispy porchetta and fried egg with shaved fennel and apples

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This dish illustrates how a dinner can transform into brunch with the simple addition of an egg. The apple cider vinaigrette and the greens balance out the fattiness of the crispy, savoury pork. You can request your cut of pork belly from your butcher two to three days in advance to guarantee the cut. 

SERVES
10
 TO
12

Ingredients

Chimichurri:

  • 1 shallot, roughly chopped
  • 2 cloves garlic, roughly chopped
  • 2 tablespoons fresh oregano leaves
  • Pinch of crushed red pepper flakes
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons sherry vinegar, plus extra to taste
  • 1 cup Italian parsley leaves
  • Kosher salt, to taste

Crispy porchetta:

  • 2.5 kilograms pork belly
  • 3 tablespoons Chimichurri (see here)
  • 6 cloves garlic, finely chopped
  • Grated zest of 1 lemon
  • 8 sprigs thyme, leaves only
  • 2 sprigs rosemary, leaves only
  • 2 tablespoons fleur de sel (divided)
  • 1 teaspoon fennel seeds
  • 1 teaspoon ground black pepper
  • Pinch of crushed red pepper flakes
  • 2 tablespoons vegetable oil

Arugula salad:

  • 3 tablespoons apple cider vinegar
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and ground black pepper, to taste
  • 4 cups arugula
  • 1 large Granny Smith apple, unpeeled and shaved on a mandoline
  • 1 large bulb fennel, shaved on a mandoline

Assembly:

  • 10 to 12 large eggs, sunny-side up
  • Kosher salt and ground black pepper, to taste

Directions

Chimichurri:

  1. In a food processor, combine all ingredients except for the parsley and salt. Pulse for 30 seconds. Add parsley and pulse for another 30 seconds, until smooth. (Careful not to over-purée, or your chimichurri will turn black.) Season with salt and add more sherry vinegar, if needed. 

Crispy porchetta:

  1. Dry the pork belly with paper towel. Using a very sharp knife, score the surface of the pork skin, with evenly spaced cuts one centimeter apart.
  2. Rub chimichurri on the flesh side, leaving a one c space around the edges. In a small bowl, combine garlic, lemon zest, thyme, rosemary, one tablespoon fleur de sel, fennel seeds, pepper and crushed red pepper flakes. Sprinkle mixture on top.
  3. Roll pork belly lengthwise, like a Swiss roll (see photos). Be sure to wrap butcher twine around the pork loin several times, along the loin, and knot the end. (This keeps the loin together and prevents it from opening while cooking.)
  4. Transfer pork belly to a baking sheet and air-dry, uncovered, in the refrigerator for 12 hours. Remove pork belly from the refrigerator and set aside at room temperature for two hours.
  5. Preheat oven to 475ºF.
  6. Drizzle the outside of the pork belly with oil and sprinkle with remaining tablespoon of fleur de sel. Roast uncovered in the oven for 15 minutes, rotate baking sheet 180 degrees and roast for another 15 minutes. (This will ensure even roasting.) Rotate baking sheet again, reduce temperature to 325ºF and roast for another hour, or until the internal temperature reaches 145ºF on a meat thermometer. Set aside to rest for 20 minutes.

Arugula salad:

  1. Whisk vinegar, oil, salt and pepper together and set aside. Combine arugula, apple and fennel in a bowl. Dress with the vinaigrette.

Assembly:

  1. Slice Porchetta into six millimeter rounds. Place a slice on each plate and top with a handful of the salad and an egg. Finish with salt and pepper.

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