Spicy Citrus-and-Herb Porchetta With Roasted Lemon “Christmas” Salsa Verde Recipe - Los Angeles Time

Name: Spicy Citrus-and-Herb Porchetta With Roasted Lemon “Christmas” Salsa Verde Recipe - Los Angeles Time
Ingredients: 1 whole piece (about 10 pounds) skin-on pork belly (see note above); 1/2 cup plus 2 tablespoons plus 2 teaspoons Diamond Crystal kosher salt, divided; 1/2 cup granulated sugar; 1/3 cup lightly packed rosemary leaves; 1/3 cup lightly packed thyme leaves; 1/3 cup lightly packed sage leaves; 1/3 cup lightly packed fennel fronds (optional); 1 tablespoon fennel pollen or ground fennel seeds (optional); 1 teaspoon freshly cracked black pepper; 8 whole garlic cloves, peeled; 3 lemons; 2 oranges; 2 tablespoons everyday olive oil; 1 whole boneless pork loin (not tenderloin), trimmed of excess fat (about 2 to 3 pounds; see note above); 2 cups roughly chopped peppery salad greens, such as watercress, mature arugula or dandelion greens (about 6 ounces); 1 cup roughly chopped Treviso or regular radicchio (about 2 ounces); 3 scallions, trimmed and thinly sliced; 3/4 cup everyday olive oil; Kosher salt; freshly ground black pepper

www.latimes.com

Packed with herbs, citrus zest and chile flakes, this porchetta is an impressive main course for a large holiday dinner or party.

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Ingredients

1 whole piece (about 10 pounds) skin-on pork belly (see note above)
1/2 cup plus 2 tablespoons plus 2 teaspoons Diamond Crystal kosher salt, divided
1/2 cup granulated sugar
1/3 cup lightly packed rosemary leaves
1/3 cup lightly packed thyme leaves
1/3 cup lightly packed sage leaves
1/3 cup lightly packed fennel fronds (optional)
1 tablespoon fennel pollen or ground fennel seeds (optional)
1 teaspoon freshly cracked black pepper
8 whole garlic cloves, peeled
3 lemons
2 oranges
2 tablespoons everyday olive oil
1 whole boneless pork loin (not tenderloin), trimmed of excess fat (about 2 to 3 pounds; see note above)
2 cups roughly chopped peppery salad greens, such as watercress, mature arugula or dandelion greens (about 6 ounces)
1 cup roughly chopped Treviso or regular radicchio (about 2 ounces)
3 scallions, trimmed and thinly sliced
3/4 cup everyday olive oil
Kosher salt
freshly ground black pepper