Executive Chef: Gary King
Restaurant Name: PRINT
Location: Hell's Kitchen, NYC
Restaurant Website: printrestaurant.com
"I have worked with Fossil Farms for nearly a decade. They are unique in the industry in that they offer ethically raised meats with consistency and high quality for my menus, such as Heritage Pork, Pasture Raised Chickens and Regional Dry Aged Beef."
– Gary King / PRINT
Gary King Bio
Originally from Oceanside, California, Gary has spent most of his working life in some of New York City’s finest restaurants. He began his journey with the legendary San Domenico in midtown Manhattan, then ventured on to the French Culinary Institute, and traveled to Italy where he worked at the Michelin-starred Ristorante Reale in Rivisondoli learning to make hand-crafted pastas and seasonal Michelin-starred farm- to-table cuisine.
In 2005,Gary returned to New York City to join the team of Tom Colicchio’s acclaimed restaurant Craft, where he used high quality seasonal produce to execute the restaurant’s simply-prepared dishes. Moving on to Australia, he worked at the classic Sydney establishment, Otto, further strengthening his knowledge of rustic Italian dishes.
Upon returning to the states, Gary worked as sous chef at Chelsea mainstay Cookshop, where he developed close relationships with Tri-State farmers and served a daily-changing menu of farm-to-table fare. He then joined Nick Hatsatouris and Lincoln Pilcher to open Moby’s Montauk & East Hampton, another very successful farm-to-table restaurant.
Chef King joined longtime friend and fellow chef, Justin Smilie, at il Buco, and then worked alongside Smilie opening Upland in 2014 as Chef de Cuisine.
In 2015, Gary was introduced to Paul and Preston Cheng, who together owned Oceanside Restaurant in Maui. They were looking for a new chef, and King, being a longtime fan and supporter of all things farmering, was excited at the prospect of working in a Maui restaurant and having direct access to the area’s pristine produce and seafood. He joined Paul and Preston Cheng to open the restaurant, which made its debut in December 2015.
In 2017, Gary returned to New York City. He became the executive chef at NoMo SoHo for a year and a half, before joining the team at PRINT.
Heritage Porchetta Sandwich by Gary King of PRINT
Download printable .pdf file here.
Yields Appx: 20 generous portions
1 ea. Fossil Farms whole boneless, rind-on Pork Belly, about 12 to 15 pounds
1.5 tsp. fennel pollen
1.5 Tbsp. dried parsley
7 ea. cloves of garlic, minced
3.5 Tbsp. sea salt
1.5 Tbsp. chili flakes
20 pieces of ciabatta rolls
3 Tbsp. Olive Oil
1 bunch broccoli rabe, roughly chopped
Pork Rinds (optional)
Salsa Verde Ingredients
1 cup fresh parsley, chopped
1 ea. clove garlic, minced
Pinch chili flakes
2 ea. whole anchovies, minced
1⁄2 cup olive oil
Salt to taste
Place Pork Belly, skin-side down, on a large cutting board. Using a sharp chef's knife, score flesh at an angle using strokes about 1-inch apart. Rotate knife 90 degrees and repeat to create a diamond pattern in the flesh. Mix all the curing ingredients in a bowl. Use your hands to rub the mixture deeply into the cracks and crevices in the meat.
Roll belly into a tight log and push to top of cutting board, seam-side down. Cut 12 to 18 lengths of kitchen twine long enough to tie around the pork and lay them down in regular intervals along your cutting board, about 1-inch apart. Lay rolled pork seam-side down on top of strings. Working from the outermost strings towards the center; tie up roast tightly. Wrap in plastic wrap and allow to cure in the fridge for 24-48 hours.
Pre-heat the oven to 350 degrees F. Place pork in a v-rack set in a large roasting pan, or on a wire rack set in a rimmed baking sheet. Place roasting pan in oven and roast until internal temperature of pork reaches 160°F, about two hours, basting with pan drippings every half hour. Continue roasting until a knife or skewer inserted into the pork shows very little resistance asides from the outer layer of skin, about two hours longer or until it registers 145 degree F internal temperature. When pork is fully cooked, increase oven temperature to 500°F and continue roasting until completely crisp and blistered, about 20 to 30 minutes longer. Tent with foil and allow to rest for 15 minutes. Slice with a serrated knife into 1-inch thick disks and serve immediately as main course or cool and use leftovers to make a delicious sandwich.
Assembly of Sandwich
Heat a grill pan or cast iron on the stove over high heat. Add 3 Tbsp. olive oil. Then add broccoli rabe and sear in pan for 2-3 minutes until wilted; season with salt and pepper. Set aside. Mix together ingredients for the salsa verde. Assemble the sandwiches. Slice open ciabatta rolls and spread salsa verde on both halves. Add slices of porchetta, broccoli rabe and pork rinds for extra crunch! Enjoy!
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