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Roasted New Mexican Green Chile Porchetta
Serves 2-3
Roasted New Mexican Green Chile Porchetta
Categories
Ingredients
- 6’’x 10’’ pork belly piece, cleaned and trimmed 6” pork loin, cleaned and trimmed
1 head garlic, roasted
2 T sage, chopped - 2 T thyme, chopped
3 New Mexican green chiles, chopped - salt & pepper, to taste
Instructions
- Preheat oven to 250*F. Trim and clean both the loin and belly. Make sure that the belly can wrap around the loin. If it cannot, then trim both pieces until the belly can wrap around the loin.
Peel and chop the roasted garlic (roasted at 350*F for 20-25 minutes with olive oil salt and pepper). - Mix together garlic, sage, and thyme, and rub evenly over the inside of the belly and the loin.
Tie up or Truss the porchetta with butchers twine along the loin. The ties should be about a half-inch apart. - Roast at 250*F convection until the internal temperature reads 145*F, about 2 hours.
Remove porchetta from oven and let rest for 30-40 minutes. Turn the oven up to 500*F and crisp the outside for about 20-30 minutes. Make sure you keep a close eye on it, and don’t forget to turn it every 5 to 10 minutes so that it crisps evenly. - Allow to rest, then slice and serve with seasonal vegetables, such as roasted fennel & cauliflower.
- Enjoy!
