Rusty Johnson's The Porchetta

Name: The Porchetta
Ingredients: 1 Cup Italian Parsley; ½ Cup Olive Oil; 1 Tbsp. Toasted Fennel Seed; 1 Tbsp. Toasted Red Chili Flakes; 1 Tbsp. Toasted Coriander; 2 Cloves Garlic; Pinch Salt; Pinch Pepper; Lemon Zest from 2 Lemons; Lemon Juice from 1 Lemon; 1 Tbsp. Lemon Zest; 1 Tbsp. Lemon Juice; 2 Cloves Garlic; Pinch of Salt and Pepper; 2 Tbsp. Capers; 1 Tbsp. Diced Red Chilis; 2 Cups Halved Grape Tomatoes; ¼ Cup Italian Dressing; Pinch of Salt and Pepper; 6 Diced Leaves of Basil; 2 Tbsp. Balsamic Vinegar; ¼ Cup Goats Cheese; 2 lbs. Pork Belly, skin on; 1 Tbsp. Toasted Fennel; 1 Tbsp. Toasted Red Chilis; 2 tsp. Pepper; 1 Tbsp. Kosher salt; 1 Lemon Zested; 2 Tbsp. Diced Parsley; 1 Tbsp. Diced Rosemary

Ground short rib patty topped with provolone cheese with slow cooked lemon porchetta pork belly and cracklins topped with a lemon gremolata. Also with a grilled grape tomato and goat cheese bruschetta and lemon, caper, and garlic aioli.

Mealtime: Sandwich
Diet: Meat Lovers
Contains: Dairy / Lactose, Gluten, Wheat

Purchase | $4.99

By Rusty Johnson

2015 WORLD BURGER CHAMPION The World Food Championships I have been competing in BBQ for four years now and this will be my second trip to the WFC! Last year I qualified in BBQ, so this year everything changes by qualifying for the World Burger Championships. I have won 3 Burger Qualifying events this year!!! All three qualifying events in the Pacific Northwest. Best thing for me is.......Burgers are not a side Category...... but the focus of all my energy and creativity.

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