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1
You want to be sure that the belly width and the butt length are the same, and that they dont look like a cartoon hot dog (big wiener, small bun).
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2
So if they are not identical, do some trimming.
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3
Now, preheat the oven to 350F (180C).
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4
For the seasoning paste, in a food processor, combine the rosemary, garlic, chile, fennel seeds, vermouth, salt, pepper, and olive oil and process until a paste forms.
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5
Or, use a mortar and pestle.
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6
Rub the paste on the butt and the belly, inside and out.
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7
Wrap the butt in the belly, fat side out.
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8
Then stack the wrapped pork butt on the belly skin; in a perfect world, it would be the same size.
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9
Roll tightly and tie securely with kitchen twine.
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10
Coat the outside with canola oil.
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11
Line up the carrots, to make a support, on the bottom of a roasting pan.
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12
Place the tied pork on top.
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13
Roast for 2 hours.
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14
Lower the temperature to 275F (135C) and continue to roast for 5 hours more.
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15
You are slow roasting pig fat here, so its much better to slightly overcook than to undercook.
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16
The smell, just as much as the look, should clue you in to its doneness.
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17
Remove from the oven and let rest for 30 minutes.
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18
Snip the twine, slice, and serve with the rolls and jam.
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19
In a small bowl, combine the yeast and sugar with the water and let sit for 15 minutes, until frothy.
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20
Using a stand mixer fitted with the dough hook, knead together the egg, milk, mashed potatoes, and the yeast mixture on low speed.
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21
Add the flour and salt and knead for 4 minutes.
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22
Add the bacon fat by the spoonful and mix until the dough is homogenous.
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23
You want to have a smooth dough consistency.
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24
It should taste like raw mashed-potato bread doughin other words, not very good.
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25
Transfer the dough to an oiled bowl and set it in a warm place.
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26
Let the dough rise for an hour, or until doubled in size.
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27
Transfer the dough to a lightly floured work surface, punch it down, and knead it for a minute.
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28
Divide the dough into 12 equal pieces (2 1/2 to 2 3/4 ounces/ 70 to 75 g each; remember to use your scale!).
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29
Roll each piece between the palm of your hand and the floured work surface, pressing down gently.
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30
Line a rimmed baking sheet with parchment paper and oil the sides.
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31
Place the dough balls, seamside down, on the baking sheet 1/4 inch (6 mm) apart, so when they rise they attach to one another.
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32
Let rise for 45 minutes in a warm place, or until doubled in size.
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33
Meanwhile, preheat the oven to 375F (190C).
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34
Bake the rolls for 20 to 25 minutes, or until very lightly browned.
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35
They should not turn golden brown, but instead look like the cheap grocery-store doughy rolls that your grandma serves.
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36
Remove from the oven and let cool on a rack for 15 minutes before tearing apart and serving.
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37
In a heavy saucepan, combine the plums, sugar, and vinegar and let stand for 1 hour.
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38
Place the pan over low heat and cook, stirring occasionally, for 1 hour, or until the mixture thickens.
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39
Add the chile, ginger, and mustard seeds and continue to cook, stirring, for about 15 minutes, or until you have the right jammy consistency.
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40
It should be thick, not soupy.
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41
If youre using big plums, you may have to keep it on the heat for a bit longer to cook away the extra water.
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42
Remove and discard the chile.
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43
If you dont want chunky jam, buzz it with a hand blender.
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44
Let cool for 10 minutes before serving or jarring.
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45
The jam will keep for up to a month stored in a tightly sealed container in the refrigerator.
