Keegan-Filion Farm Porchetta with Roasted New Potatoes & Salsa Verde
INGREDIENTS
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4 lb. skin-on pork belly
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4 Tbs. kosher salt
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3 Tbs. ground fennel seed
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1/2 tsp. crushed red pepper
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1 tsp. fine ground white pepper
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1 Tbs. chopped garlic
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1 Tbs. finely chopped rosemary
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1 Tbs. finely chopped Italian parsley
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1 lb. pork shoulder, diced into 1/2-inch cubes
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For the roasted new potatoes:
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1 lb. new potatoes, scrubbed and cut in half
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1/4 cup extra-virgin olive oil
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6 garlic cloves, crushed
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6 sprigs rosemary
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For the salsa verde:
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1/4 cup red wine vinegar
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1/4 cup fish sauce
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1/4 cup extra-virgin olive oil
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1 cup finely chopped parsley
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1 cup finely chopped basil
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1/2 cup finely chopped tarragon
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1 roasted shishito or Ram’s Horn
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pepper, chopped
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1/2 tsp. crushed red pepper
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