Foods of Summer: A World in Flames (May, 1999)


  Grill-Roasted Porchetta with Grilled-Pineapple-and-Peach Relish

The Chef
VINCENT SCOTTO of Scopa

Servings
Serves six.

Ingredients
1 4-to-6-pound pork shoulder (have the butcher bone and butterfly, reserving the bone), skin removed
Kosher salt and freshly ground black pepper
1/4 cup chopped garlic
2 tablespoons chopped rosemary
1 medium onion, sliced thin
1 cup white wine

Pineapple-and-Peach Relish:
1 medium pineapple (skinned, cored, and cut into 3/4-inch-thick slices; reserve any extra juice)
2 peaches, peeled, halved, stones removed
1 medium red onion, peeled and cut in 1/2-inch-thick slices
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 teaspoon crushed red-pepper flakes
1/4 cup red-wine vinegar
2 tablespoons chopped flat-leaf parsley
1 tablespoon shredded basil

Cooking Instructions
Soak 1 cup of fruitwood smoking chips in water for an hour and drain.

Season the pork with salt and pepper. Rub all surfaces of the pork, including inside, with garlic and rosemary.

Tie the pork with butcher's twine, making sure the roast is a uniform roll. Place the onions and bone in the bottom of a small roasting pan. Place the pork on top of the onions, and pour the wine into the pan.

Start a medium fire on one side of the grill. Place the chips on the fire. Set the grill 6 inches above the fire.

Place the pan containing the pork on the cool side and cover the grill. Check the fire and restoke if necessary after 1/2 hour; repeat this step twice more. At the same time, check the amount of liquid in the pan, adding more if it gets low. The cooking time will vary from grill to grill, and with the type of charcoal used and temperature, but allow 2 to 2 and 1/2 hours, until the internal temperature of the meat reads 135 degrees on an instant-read thermometer (the smoke will turn the pork pink, but if the juices are still red, cook until it reaches 140 degrees).

Remove the pork to a serving platter and cover with foil to keep warm. Deglaze the roasting pan with 1/2 cup water, and strain juices into a small pan. Skim off the fat, and season with salt and pepper. Slice the pork and arrange on a platter, drizzle with the pan juices, and serve with pineapple-and-peach relish.

Pineapple-and-Peach Relish:
Soak 1/2 cup of fruitwood smoking chips in water for an hour and drain.

Prepare a very hot charcoal fire, top with the drained smoking chips, and place the grill 6 inches above the fire.

Brush the pineapple, peaches, and onion with 1/4 cup of the olive oil to coat, and season to taste with salt and black pepper.

Place the fruit and onion on the grill, and cook for 2 to 3 minutes on each side (be careful not to burn or overcook -- the peaches should stay slightly firm). Remove from the grill and set aside to cool. Cut the onion and fruit into small pieces and place in a bowl. Add the remaining ingredients and any reserved pineapple juice. Season with salt and pepper and allow to marinate for at least 1 hour. (This is best made 2 days in advance, allowing the relish flavors to blend.)







 
 
   
Dan Barber's Traditional Thanksgiving Feast
   
 
   
Daniel Boulud Taste Tests Recipes from 3 Amateur Chefs
 
Holiday Pairings: Fantasy Dishes and Pefect Bottles
Main Courses
Beef
Chicken
Seafood
Turkey
Vegetarian
Game
Other Dishes/Courses
Appetizers
Hors D'Oeuvres
Drinks
Breads
Condiments
Soups
Salads
Side Dishes
Desserts
Sauces & Dips
By Cuisine
American
Asian
French
Greek
Italian
Jewish/Kosher
Spanish/Latin
Occasions/Seasonal
Summer
Passover
Winter Holidays
 
 

 

 
Copyright © 2014 , New York Metro, Llc. All rights reserved.
NewYorkMagazine.com: About Us | Contact Us |  Privacy Policy | Terms of Use |  Search/Archives  | Advertise with Us  |  Newsletters  | Media Kit
New York Magazine: About New York   | Contact New York |  Subscribe to the Magazine |  Customer Services  | Media Kit