Lunchbreak: Roasted porchetta prepared by Avli chef Louie Alexakis

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Chef Louie Alexakis

Avli Restaurant
566 Chestnut Street
(847) 446-9300

Coming soon - Avli Rotisserie

Avli’s Roasted Porchetta

approximately 3-4 lbs of pork loin
approximately 4 lbs pork belly

Season with salt, pepper and oregano. Trim pork loin. Cover meats with the wet rub/marinade. Don't let it marinade for a very long time, treat it more as  a wet rub for the meat. Wrap pork loin with pork belly. Wrap with aluminum foil and roast in roasting pan at 350-375F for about one hour. Remove foil and continue roasted for approximately 1 more hour (temp should reach 145F). Top on sandwich or salad, or serve as an entree with side dish.

Wet Rub/Marinade

2 Tbs olives, pitted
handful of fresh parsley
handful of fresh basil
2 oz. extra virgin olive oil
2 tsp. lemon juice

Combine all ingredients in food processor.

*Chef used an onion marmalade and arugula to top the sandwich.*


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