One of New York's and France's favorite chefs brings a taste of his cooking to Beijing. Daniel Boulud, who has just opened Maison Boulud in Beijing, shares his newest dish, which is full of Asian influence. On the menu: Pork porchetta.
Recipe: Pork porchetta (on this page)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.
1 whole baby pig (20 lbs.)
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