Pork Roll Sicilian Style, Potato, and Onion

For the pork roll:

  • 8 slices of very thin pork butt
  • salt and pepper
  • salt and pepper
  • zest of one orange
  • 3 Tbsp orange juice
  • 1 tsp chopped fresh parsley
  • 1 tsp dried oregano
  • 2 clove of garlic, minced
  • 1 cup bread crumb
  • 0.33 cup shaved parmesan cheese

Mix into a bowl all the dried ingredient: bread crumbs, oregano, parsley, orange zest, garlic, black pepper and parmesan. Stir the ingredients inside the bowl with a whisk, and slowly add the extra virgin olive oil and orange juice. The mix has to be wet. Open the pork butt slice, add a little bit of mix on all of the surface, roll it, and close it with a toothpick.

 

For the potatoes:

  • 3 dried bay leaves
  • 1 Tbsp chopped fresh thyme
  • 1 Tbsp chopped fresh rosemary
  • 2 cloves garlic
  • 1 large white onion
  • 6 Yukon gold potato organic
  • 0.25 cup extra virgin olive oil
  • 0.33 cup extra virgin olive oil

Cut the potatoes into 1x1 inch cubes and the onion into slices, and mix them with the rest of the ingredients. Transfer it into a baking tin and bake for 20 minutes. Sit the raw pork roll on top and let cook for another 25 minutes. When ready let sit for at least 10 minutes before eating. On a plate seat a spoon of potato and onion, and on top seat one or two rolls cut in half. Garnish the plate with a little bit of balsamic vinegar reduction.