The City Magazine Since 1975

Keegan-Filion Farm Porchetta with Roasted New Potatoes & Salsa Verde

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4 lb. skin-on pork belly

4 Tbs. kosher salt

3 Tbs. ground fennel seed

1/2 tsp. crushed red pepper

1 tsp. fine ground white pepper

1 Tbs. chopped garlic

1 Tbs. finely chopped rosemary

1 Tbs. finely chopped Italian parsley

1 lb. pork shoulder, diced into 1/2-inch cubes

For the roasted new potatoes:

1 lb. new potatoes, scrubbed and cut in half

1/4 cup extra-virgin olive oil

6 garlic cloves, crushed

6 sprigs rosemary

For the salsa verde:

1/4 cup red wine vinegar

1/4 cup fish sauce

1/4 cup extra-virgin olive oil

1 cup finely chopped parsley

1 cup finely chopped basil

1/2 cup finely chopped tarragon

1 roasted shishito or Ram’s Horn

pepper, chopped

1/2 tsp. crushed red pepper


Lay the pork belly onto a cutting board, skin-side down. Butterfly the belly between the meat and fat to double the length of the belly.

In a small bowl, combine the next seven ingredients and mix until well incorporated. Rub the pork belly with the mixture until evenly coated. Place the cubed pork shoulder on top of the belly and roll it up with the skin on the outside. Tie tightly with butchers’ twine.

Place pork belly in a roasting pan in the refrigerator overnight. Preheat a grill or oven to 275°F. Place on the grill or in the oven for three to four hours or until the internal temperature reaches 145°F. Remove from heat.

Increase oven to 500°F or grill to 600°F. Add belly back to the oven or grill until the skin is puffy and crispy. Remove and let rest for 20 to 30 minutes at room temperature. Keep warm until ready to plate.

When ready to serve, slice the porchetta into one-inch-thick pieces and place on a platter. Spread a spoonful of the salsa verde on top of each slice.

For the roasted new potatoes:

Preheat oven to 350°F.

In a bowl, toss all ingredients and place in a roasting pan with the potatoes flat side down and cook for 45 minutes. Potatoes should be golden brown on the bottom and fork tender when done.

Serve on a platter, flat side up. Include the roasted garlic and rosemary if they’re not too brown from cooking.

For the salsa verde:

In a bowl, add all ingredients and mix well. Refrigerate and stir before use. Serve in a bowl with a spoon. It will need to be stirred each time before using.