Porchetta-style Roast Pork with Salsa Verde
This week, I’ve had a love affair with pork. All parts of the pig – its loin, its shoulder, its butt. It started on our drive home from Tofino, when we swung by Meat & Bread between ferry dock and highway. It’s worth the trip – or pilgrimage, even – for a porchetta sandwich with cracklings, served with salsa verde, a brilliant green slurry of fresh Italian parsley, garlic, lemon and olive oil that acted as a bright, fresh, citrusy foil against the rich pork. I became preoccupied with said porchetta, and so when I went for coffee with our new neighbours, Cafe Gravity in Inglewood, and the owner, a recent transplant from the corporate world who went to India, had an epiphany and decided to open a cafe, pulled up a chair and asked for menu advice, I suggested he might be able to easily roast pork in his teeny kitchen for real-food sandwiches.