Fennel Garlic Dry RubMADE BY PORCHETTA IN NEW YORK, NEW YORK
This is the seasoning magic behind Sarah Jenkins's spectacular sandwiches at her East Village shop, Porchetta. –Tina Ujlaki, Executive Food Editor, Food & Wine Magazine
Fennel, sage, rosemary, garlic and Sicilian sea salt come together in this intensely aromatic dry rub designed to make the flavor of pig pop.
It's zesty and herbaceous, with a slight mustard-like bite underscored by aromatic wild fennel pollen and fennel seed – you'll detect the licorice-like, bittersweet smell of anise, which perfectly complements slow-roasted pork's mellow yet rich flavor.
tip of the tongue
This rub was inspired by Roman porchetta, the popular street food of slow-roasted whole pigs carved into tidy slices and served up on sandwiches. So of course, it's perfect on pork. But we think the strong fennel flavor works for any white meat – use it to bring some authentic Roman flavor to skin-on, bone-in chicken thighs. It's also awesome on eggs – no bacon required!