Brought to you by Chef Sabrina Mancin
This is my Latin take on the very British “fish and chips” which are usually accompanied with malt vinegar, tartar sauce or lemon. In this case, I made a tangy vinegar sauce with lemon infused balsamic vinegar and red wine vinegar. For those of you who don’t know, Tostones are fried green plantains, really delicious and super traditional all over Latin America. Check it out!
Prep Time | 25 minutes
Cook Time | 1h25 minutes
Ingredients
“PORCHETTA”
- 1.5Kg = 3.5lbs Pork loin
- 90g = ½ cup White wine
- 30g = 1oz Kosher salt
- ¼ cup Zoë’s evoo with Tuscan herbs
- 2 cups chopped fresh herbs*
- 1 T Ground black pepper
- Twine
COMPOTE
- 1ea = 1 ½ cups Honey crisp or Fuji apple, chopped
- 140g = 1 cup White or yellow onion, sliced thin
- ¼ cup Zoë’s Apple infused balsamic vinegar
- 2 T Honey
- 3 T extra virgin olive oil
- ½ tsp. Kosher salt
*The best herbs for this are a mix of rosemary, sage, thyme and fennel frons. Mix to your liking.
Instructions
“PORCHETTA”
- Tell your butcher to open the pork loin so you get a long strip.
- Make some slits all throughout the piece of meat and score the fat in a crisscross pattern.
- Place the opened loin on a sheet tray lined with aluminum foil and add ½ cup of white wine. Let it marinate for a few minutes.
- Leave two tablespoons of salt on the side and add the rest making sure to spread it all over the piece of meat. Massage it well and let it brine for about 30 minutes.
- In a bowl, combine the chopped herbs, the rest of the salt and the black pepper.
- Add the evoo and then the mixture of herbs to what will be the side of the pork that will stay inside, which will be the side facing up and the side with the skin or fat will be facing down and touching the sheet tray.
- Transfer the meat to your clean countertop and roll (watch the YouTube video for all the visual instructions) and place vertically with the fat away from you. Roll away from you and towards the fat. The fat will end up on the top of the roll.
- Tie with twine and place in a baking dish. Pat dry the top, add some more evoo and sprinkle a bit of salt on the fat.
- Add the leftover cup of white wine.
- Roast first at 420ºF = 220ºC for 15 minutes and then at 375ºF = 190ºC for 45 minutes. However I encourage you to take the temperature of the meat and remove it from the oven when it reaches between 65-68ºC regardless of the time it stayed in the oven. The total roasting time will vary depending on the size of your pork.
- Let it rest for 30 minutes before cutting.
COMPOTE
- Add the evoo into a small pot and heat to medium heat.
- Add the onions and salt. Mix and cook covered for about 10 minutes, uncovering, stirring and repeating a few times. The onions will look lightly golden.
- Add the vinegar, stir and cook uncovered for another 5 minutes.
- Add the peeled and chopped apples, stir well and add the honey.
- Cook covered for another 10 minutes or until the mix is all dark gold in color.
Slice the “porchetta” and serve in sandwiches or with mashed potatoes and accompany with the compote as a side or spread on the bread. Enjoy!
Check out Chef Sabrina's website - Here
Check out her YouTube Video - Here
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