Wild Boar Porchetta with Sea Salt and Vinegar Potatoes

Gear

Twine, Grill, Pan for Porchetta, Pot for potatoes, Sheet Tray for Potatoes

Ingredients

Porchetta

• 1-Wild Boar Belly, skin on
• 4 tablespoons chopped Rosemary
• 4 tablespoons minced Garlic
• 2 tablespoons Red Pepper Flakes
• Salt
• Pepper
• Zest of 3 Lemons

Salt & Vinegar Potatoes

• 2-pound Yukon gold Potatoes
• 1 cup white vinegar
• Kosher salt
• Ground black pepper
• 2 tablespoons olive oil
• Chives, chopped

Directions

• Put the belly flesh side up on a cutting board, season the meat with the rosemary, garlic, red pepper flakes, and generous amounts of salt and pepper. Roll the belly up and use butchers' twine to tie it together to create a log.
• Preheat the grill to 350F, set the porchetta on a pan and place it inside of the grill or oven. Roast for 2 hours, then increase the cooking temperature to 400F, and roast until an internal temperature reaches 170F and the skin is crispy, about 1 hour and 30 minutes.
• To make the potatoes, place the potatoes in a large pot. Fill the pot with water that just barely covers the potatoes. Add the vinegar and about 1-2 tablespoons of kosher salt. Cover the pot and bring the water to a boil. Then reduce the heat and bring the water to a simmer, let cook for about 20 minutes. Drain the potatoes and pat dry.
• Place the potatoes on a baking sheet, drizzle them with olive oil and season with salt and pepper, bake at 425F for about 20 minutes or until crispy, then serve with slices of the porchetta.