Michael Smith spoke about the KC Wine Opener event benefiting Cystic fibrosis, a life-threatening genetic disease that primarily affects the lungs and digestive system. An estimated 30,000 children and adults in the United States (70,000 worldwide) have CF.
Kansas City Wine Opener to benefit Cystic Fibrosis
Thursday, Aug. 28th 6-9pm
Michael Smith Restaurant is a new addition to the Kansas City Wine Opener this year. He will be featured in the VIP room.
Tuscan Porchetta Recipe featured on FOX 4 News
1 (3 to 5-pound) pork belly, skin-on
5 fresh sage leaves - finely chopped
4 large sprigs rosemary, leaves removed
6 cloves garlic, peeled and finely chopped
1 tablespoon red chile flakes
4 tablespoons fennel pollen
Coarse salt and freshly ground pepper
4 tablespoons extra virgin olive oil
Preheat the oven to 300 degrees.
Starting skin side up and using a sharp knife; score the skin into a cross-hatch about 1/8 of an inch deep...from side to side and top to bottom.
Flip belly over to meat side and rub generously with garlic. Season well with salt and black pepper. Next sprinkle with the fennel pollen. Then apply the sage, rosemary and chile flakes evenly over the meat.
Roll the belly up on itself to form a tight tube. Tie tightly with kitchen twine between every scored hatch on the skin. Season the outside of the porchetta generously with salt and black pepper.
Place porchetta on a baking rack in a baking pan with sides (to catch the dripping pork fat). The porchetta should not sit directly on the pan. This allows for more even heat distribution throughout the cooking process.
Place in the oven and cook for 4-5 hours. The internal temperature will reach 170 to 180 degrees. Remove porchetta from the oven and let it rest for at least 30 minutes. It will remain very warm inside for at least 1 hour. Slice and serve.