I know it seems like whenever I propose a meat dish, it's something involving pork shoulder. But I don't think I'm getting repetitive yet, so I'll keep going. I'll take slow cooked pork cuts like belly and shoulder over a beef steak six days out of seven. In so doing I pay $4.99 to $6.99 a pound or so instead of $15.99 to $19.99 a pound to feed myself and others, and enjoy the layers of flavor from slow cooking. I actually worry now that "lesser cuts" like pork belly and shoulder and beef short ribs are becoming the in meats such that their prices will skyrocket as consumers demand more of them and leave loins and steaks on the shelves. We'll see. I've already gone into what porchetta means to me and along that train of thought this is a dish that feels right in the first chills of Autumn...aromatically roasted meat, vegetables cooked underneath so as to gather the drippings and obtain wonderfully browned edges. "Porchettata" meaning in the way of porchetta, involving fennel and garlic. I threw in some grapes to this recipe, befitting harvest time in wine countries everywhere, and cooked with the whole they added a welcome sweetness and acidity to the sauce derived from the bottom of the pan. The sauce is the culmination of the roasted vegetables and what they catch from the meat as it oozes fat and juices that carry the seasonings with them.
For the Meat:
1 4 lb. pork shoulder, butterflied by your butcher if possible, otherwise directions below
1 teaspoon fennel pollen or fennel seeds
1 teaspoon black pepper corns
1 teaspoon coriander seeds
2 medium cloves garlic
2 sprigs rosemary
1 tablespoon salt
1-2 tablespoons white wine
Baker's twine
For the Vegetables/Sauce:
2 onions, peeled and cut into eighths
2 lbs. carrots, peeled and cut into 2 inch segments
1 lb. celery, cut into 2 inch segments
2 lbs. potatoes - fingerling, red, yukons, whichever you prefer for roasting, partially peeled and cut into pieces equivalent to the other vegetables
1 lb. grapes, preferably seedless - can be wine grapes or table grapes
2 sprigs of rosemary
2 cups or so stock, plus another 2 or so for the sauce (recipe for veg stock below, or use a good meat stock, homemade if possible!)
1 cup or so white wine
Extra Virgin Olive Oil
Salt and pepper to taste
To butterfly the meat yourself, get a very sharp knife, preferably one for filleting, and make an incision about an inch above the surface you're cutting on from one end of the piece of meat to the other, about an inch deep. You want to basically unfurl this hunk of meat into a slab, so continue to slice across the piece of meat from that first cut while pulling the rest away from you as you'd unroll a rug. What you should end up with is a rectangular slab of meat, roughly an inch thickness at every part. It's ok if there are areas thicker or thinner, even some holes are fine. You can pound the meat if you'd like to make it more uniform and/or tenderize, but it's not imperative.
Make the paste by grinding the rest of the meat ingredients except the wine in a spice grinder. Thenrough paste. Take the paste and smear it all over the surface of the meat, covering as much as possible.
No need to massage or really work it in, although you could and let it marinate overnight. Roll the meat up and tie off every couple inches with twine to secure it like a jelly roll. Season the outside liberally with salt and pepper.
Preheat a convection oven to 275° F or a conventional oven to 300° F.
Place the carrots, celery, onions, grapes and rosemary in the bottom of a deep and heavy roasting pan, season with salt and pepper, and toss with olive oil to coat. Add enough stock and wine to cover the bottom of the pan and come maybe half way up the vegetables. Place the meat on a rack suspended above the vegetables if possible. Otherwise just rest it on top.
Roast in the oven 2-2 1/2 hours, then remove from the oven and add the potatoes, and a little stock if the pan is dry (it's ok if in the first couple hours the liquid evaporates and there's deep coloration, that'll be good for flavor and the sauce). Continue to cook another hour, then remove the meat from the pan (it should be nicely browned, fat cap crispy). Tenting will take some crispiness away from the outside edges, but it's good if you're not serving the meat immediately.
Remove all the potatoes and some of the vegetables and grapes from the pan (enough to make a contorno for everyone). Then place the roasting pan over a burner at medium high heat until the juices begin to sizzle. Add some stock to deglaze, and using a spoon, loosen up all the browned bits stuck to the bottom and sides.
Transfer the contents to a blender and puree, adding stock to your preference to achieve the desired consistency. Place back in a saucepan to heat through for serving.
Slice the meat into half inch thick pieces and serve over a bed of puree, with the potatoes and vegetables on the side.
Vegetable Stock:
1 onion, peeled and quartered
2 ribs celery, cut into a couple pieces each
2 carrots, peeled and cut into a couple pieces each
A few whole peppercorns
Salt to taste
Place the vegetables and peppercorns in a large pot and fill almost to the rim with water. Bring just to a boil, then lower to a gentle simmer. Let it cook an hour, more if you'd like, then season to taste with salt. Can be stored several weeks in a refrigerator or several months in a freezer.
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