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      Chef Haller Magee's Porchetta


      This recipe is traditionally done usinga whole suckling pig. For this application, we'll be using a large pork belly,and our stuffing will consist of a pork shoulder and an herb paste.


      1 12-lb. pork belly, skin still on

      1 4-lb. boneless pork shoulder

      1 loosely packed cup of fresh sageleaves

      1/2 cup rosemary leaves

      1/2 cup fresh thyme leaves

      4 cups fresh flat leaf parsley

      2 cups fresh mint leaves

      1 1/2 cups fresh oregano leaves

      6 bay leaves

      8 garlic cloves

      1 tablespoon kosher salt

      1 tablespoon coarsely ground blackpepper

      2 cups olive oil

      2 cups dry white wine

      A good amount of butcher's twine


      Forthe herb paste:In a food processor, or in a blender,combine the herbs, garlic, and salt. Process to a coarse puree. With machinerunning, add the oil and wine and puree until smooth.


      Forthe Porchetta:Preheat oven to 300 degrees Fahrenheit. Cut the pork shoulder into strips about6 inches long and 11/2 inches wide. Place the pork belly on a clean worksurface, skin side down. With a large spoon, coat the inside of the pork bellywith the herb marinade. Toss the pork shoulder with the remaining herb marinadeand season with salt and pepper. Place pork shoulder in the cavity of the porkbelly. Roll the pork belly lengthwise tightly. Using butcher's twine, tie theporchetta every 3 inches until completely sealed. Brush the porchetta witholive oil and season with salt and pepper. Place porchetta on roasting rack andcook at 300 degrees for 6 hours, basting with its rendered fat every hour. Cookuntil skin is crispy and pork is tender. Slice to serve removing any butcher'stwine along the way.


      This dish is great with grilled bread,mustards, and pickles. It can also be served with polenta, potatoes, or othervegetables. Eat well!