Chorizo Porchetta

Chef Matt Carter

Chorizo Porchetta with Garlic Crema and White Bean Puree:

Chorizo:

Ingredients:
1 lb. Ground Pork
4 ea. Dried New Mexican Chilies
2 T. Spanish Paprika
1 T. Cumin
½ C. Apple Cider Vinegar
4 ea. Cloves of Roasted Garlic
salt-pepper (to taste)

Directions:
– Roast chilies for 2 minutes in a 400 degree oven
– Puree in food processor to make a powder
– Combine all ingredients and reserve

Porchetta:

Ingredients:
1 ea. 6lb. Pork Shoulder
1 lb. Homemade Chorizo
salt-pepper (to taste)
pork lard
butcher’s twine

Directions:
– Butterfly the shoulder so it lays flat like an open book
– Season the inside and add chorizo to either of the small sides
– Roll your shoulder around the chorizo and continue until it meets the other side and
the chorizo is encased inside
– Truss your shoulder with butcher’s twine so it’s nice and secure and season heavily with
salt and pepper
– Roast in a deep hotel pan in a 250 degree oven until the internal temperature registers
150 degrees F
– Remover from oven and add enough pork lard to cover
– Cover with aluminum foil and continue cooking for 4 more hours
– Allow to cool in pan until fat has solidified
– Remove the porchetta and remove the twine, slice into (6) 10 oz. portions
– Reheat on a grill and serve with white bean puree and garlic crema

White Bean Puree:

Ingredients:
½ C. White Beans (soaked overnight)
1 ea. Carrot
1 ea. Celery Stalk
½ ea. White Onion
chicken stock
1 C. Milk
6 ea. Roasted Cherry Tomatoes
1 ea. Lime (juiced)
handful of arugula
salt-pepper (to taste)

Directions:
– In a large pot combine beans, vegetables, and cover with chicken stock
– Bring to a boil and then reduce to a simmer for 45 minutes to and 1 hour
– Strain and remove vegetables and puree with milk, tomatoes, and like juice
– Fold in your arugula, season and reserve (Serve Hot)

Garlic Crema:

Ingredients:
1 ea. Large Clove of Elephant Garlic (roasted)
¼ C. Sweetened Condensed Milk
¼ C. Heavy Cream
salt-pepper (to taste)

Directions:
– Puree all ingredients together
– Reserve and serve hot

Sherry Gastrique:

Ingredients:
1 ea. Bottle of Dry Sherry Wine
1 ea. Bottle of Sherry Vinegar
2 C. Sugar
2 ea. Morita Chilies

Directions:
– In a heavy saucepot add your wine and reduce by half
– Add your bottle of sherry vinegar and bring to a boil
– Add in your sugar and stir until all has dissolved
– Reduce to a simmer and add chilies
– Reduce your liquid until it becomes glazy (about 1 hour)
– Remove chilies and drizzle atop porchetta for the finishing touch

Pairs Well With:

2008 Colome Malbec from Argentina

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