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Porchetta-Spiced Pork Coppa with Green Tomato Mostarda Sauce

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Coppa steak gets a flavorful upgrade with porchetta seasoning, Bona Furtuna olive oils, and a velvety green tomato mostarda sauce, finished with toasted hazelnuts for crunch.
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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 2
Course: Main Course
Cuisine: Californian, Italian
Ingredients Equipment Method Notes

Ingredients
  

Porchetta-Spiced Coppa
  • 1 lb pork coppa
  • 1 tbsp kosher salt
  • 2 tbsp porchetta seasoning @burlapandbarrel
  • 3 tbsp Bona Furtuna Forte Olive Oil @bonafurtuna
  • ½ tsp black pepper
  • 1 tsp Bona Furtuna Lemon Sea Salt
Green Tomato Mostarda Sauce
  • ½ cup green tomato mostarda @casaforcetto
  • 1 shallot minced
  • ½ cup white wine
  • ¼ cup chicken stock @owlvenice
  • 1 tbsp Bona Furtuna Everyday Olive Oil
  • 2 tbsp butter cold and cubed
  • 1 tsp fresh thyme plus more for garnish
Garnish
  • 2 tbsp hazelnuts toasted and crushed
  • Bona Furtuna Lemon Sea Salt to finish
  • 1 tbsp fresh thyme chopped

Equipment

  • Cast iron skillet
  • Fine Mesh Sieve
  • Immersion Blender
  • Baking Sheet w/ wire rack

Method
 

  1. Pat the coppa dry with paper towels.
  2. Season all sides with kosher salt.
  3. Place on a wire rack set over a baking sheet.
  4. Refrigerate, uncovered, for 1 hour to 48 hours.
  5. After brining, remove the coppa from the fridge.
  6. In a small bowl, combine porchetta seasoning, Forte olive oil, black pepper, and lemon sea salt.
  7. Massage the marinade evenly over the coppa.
  8. Option 1: Let sit at room temperature for 30 minutes before cooking.
  9. Option 2: Wrap the marinated coppa tightly in plastic wrap and refrigerate overnight.
  10. If refrigerated, remove from the fridge and let sit at room temperature for 60 minutes before cooking.
  11. In a skillet over medium heat, add Everyday olive oil and sauté minced shallot for 3 minutes.
  12. Add white wine and reduce by half. Taste it as you go. If you feel astringency at the back of your throat, the alcohol hasn't cooked off yet. Raw wine throws a sharp scent that pushes your face back. Step away a few seconds, then come in from the side. You'll know it's ready when that scent is gone and you smell fruit and shallot instead.
  13. Stir in chicken stock and green tomato mostarda. Simmer for 5–6 minutes.
  14. Blend the sauce using an immersion blender until smooth.
  15. Return the sauce to low heat.
  16. Whisk in cold butter cubes until glossy.
  17. Add thyme and season to taste. Keep warm.
  18. Preheat a cast iron skillet over medium-high heat. Add 1 tbsp Forte olive oil.
  19. Sear the coppa for 3–4 minutes per side until deeply browned. You'll know it's ready to flip once it releases from the pan. It sticks because the crust is still forming, so don't nudge it around if it's not releasing. The protein will almost always tell you when it's ready.
  20. Transfer the skillet to the oven and roast for 10–12 minutes, or until the internal temperature reaches 145°F.
  21. Rest the coppa for 10 minutes.
  22. Slice against the grain into ¼- to ½-inch thick pieces.
  23. Arrange sliced coppa on a serving platter.
  24. Spoon the green tomato mostarda sauce generously over the meat.
  25. Garnish with toasted hazelnuts, lemon sea salt, and chopped thyme.
  26. Drizzle with additional Forte olive oil.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
Storage: leftover coppa keeps in the fridge for 3–4 days. Slice it cold for sandwiches, or rewarm gently in the sauce over low heat. The sauce keeps 4–5 days; loosen it with a splash of stock when reheating.

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