Mini pork belly porchetta with potatoes and arugula-pickled onion salad

Serves 6-8

  1. 1tb peppercorn, toasted and ground
  2. 1-1/2tb fennel seeds, toasted and ground
  3. 1-1/2tb rosemary, sage and/or thyme
  4. 1/2tb red pepper flakes
  5. 6 cloves garlic
  6. 1 lemon, zested and juiced
  7. 6-8lb boneless rind-on pork belly, skin scored in a cross-hatch pattern
  8. 1tsp baking powder
  9. 2-1/2lb yukon or peeled russet potatoes, cut into 2in pieces
  10. 1 cup red wine vinegar
  11. 1/3 cup sugar
  12. 1/4tsp salt
  13. 2 jalapenos, sliced
  14. 1 small red onion, sliced
  15. 1/2 cup oil
  16. 1tsp dijion mustard
  17. 5oz arugula
  • Rub 1-5 and lemon zest into the meat side of the belly. Roll, tie and rub skin with baking powder. Wrap in plastic and chill overnight or up to 3 days.
  • Place on a V-rack roasting pan and roast in the lower-middle of a 300 degree oven for 2 hours or until internal temperature is 160 degrees. Set aside.
  • While pork is roasting, cover potatoes with cold salted water, bring to a boil and simmer for 10 minutes. Toss with drippings in roasting pan, return pork and continue roasting, tossing potatoes every 30 minutes, for 2 hours.
  • While potatoes and pork are roasting, bring 10-13 to a boil, pour over onions and set aside for at least 30 minutes.
  • Raise heat to 500 degrees and roast until pork skin and potatoes are crispy, about 20-30 minutes. Rest pork for 15 minutes before slicing.
  • While pork is resting, combine lemon juice with 15-16. Drain onions and toss with dressing and arugula.
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