Fine dining: Chef Boulud’s pork porchetta

Debone the pig, season the inside with salt and pepper and place in the refrigerator for 3 hours

Mix all the ingredients for the vegetable farce and season; do the same for the meat farce, season, make a small meatball from this farce and cook it to check the seasoning.

When both farces are ready, combine them.

Place the pig on a large cutting board, open it and place the farce in the center forming a cylinder

Start to sew from the head, making sure that the pig is not overstuffed (leave some space; the pig will shrink when cooking).

When finished, place the pig on a roasting pan with a garnish of vegetables (carrot, onion, celery, garlic and bouquet garni), brush the pig with olive oil, season with salt and pepper and roast at 400 degrees for 1/2 hour or until you obtain a nice golden color, then lower the temperature to 300 degrees for about 2 hours. (The core temperature should read 150 degrees.)

Remove and let it rest for 1/2 hour before slicing.