Dutchs Easy Easy Porketta Recipes

PORKETTA ROAST

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a small bowl, combine the dill seed, fennel seed, oregano, lemon pepper, onion powder and garlic powder. Mix well and apply to the roast. Place roast in a 10x15 inch roasting pan.
• Bake at 325 degrees F (165 degrees C) for 1 to 1 1/2 hours, or until internal pork temperature reaches 145 degrees F (63 degrees C).

WEEKNIGHT PORCHETTA

Steps:

• Preheat oven to 425°. Toss chopped garlic, chopped rosemary, fennel seeds, salt, and 1 tablespoon oil in a small bowl; season with pepper.
• Rub garlic mixture all over tenderloin (if you have time to do this in the morning, great; refrigerate pork until dinner). Scatter rosemary sprigs in a large baking dish and set tenderloin on top. Wrap bacon slices around tenderloin, tucking ends underneath so bacon stays put. Nestle halved heads of garlic around tenderloin and drizzle everything with remaining 1 tablespoon oil.
• Roast until an instant-read thermometer inserted into thickest part of tenderloin registers 145° for medium, 40-45 minutes. Transfer to a cutting board and let rest at least 10 minutes before slicing.

PORCHETTA WITH BACON

Steps:

• Heat oven to 400°F. In 6-quart Dutch oven, melt butter over medium heat. Add pork loin, top side down; cook 3 to 4 minutes or until brown. Turn; brown 3 to 4 minutes on second side. Transfer pork to cutting board.
• Add onions to butter in Dutch oven; cook 1 to 3 minutes or until onions just begin to soften. Increase heat to medium-high. Add broth; heat to simmering, then cook 1 to 2 minutes, stirring frequently to release onions and browned bits from bottom. Remove from heat.
• Meanwhile, in small bowl, mix garlic, herbs, salt, pepper flakes, fennel and lemon peel. Rub all over pork, then pile any remaining rub evenly on top. Place bacon slices over top. Place pork on top of onions and sauce in Dutch oven, then transfer Dutch oven, uncovered, to oven and roast 45 minutes to 1 hour or until bacon is crisp and meat thermometer inserted into center of pork reads 145°F.
• Transfer pork to clean cutting board. Cover with foil, and let rest until sauce is finished. Meanwhile, place Dutch oven over medium-high heat; boil sauce 10 to 12 minutes or until reduced to 1 cup. Use serrated knife to cut pork into 8 slices. Serve with sauce.

EASY "PORCHETTA" SHEET-PAN DINNER

Steps:

• Heat oven to 425°F. Spray 18x13x1-inch rimmed sheet pan with cooking spray.
• In large bowl, mix 1 tablespoon of the oil, the Brussels sprouts, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Place on sheet pan. In same bowl, mix 2 teaspoons of the oil, the sweet potato, red onions, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Place on sheet pan with sprouts. Roast 10 minutes.
• Meanwhile, in small bowl, mix remaining 1 teaspoon oil, the garlic, thyme, sage, fennel seed and pepper flakes. Rub spice mixture all over tenderloin. Wrap prosciutto slices over top of tenderloin, tucking seams under tenderloin.
• Place tenderloin on sheet pan with vegetables. Roast 23 to 25 minutes or until pork is no longer pink (145°F) and vegetables are tender. Tent with foil; let stand 10 minutes before slicing.

PORKETTA STYLE ROAST (CROCK POT)

Steps:

• Place pork in slow cooker.
• I use a 6 quart for this.
• Mix remaining ingredients in a small bowl.
• Stab pork all over with a fork or knife.
• Then rub seasonings all over the pork.
• turn slow cooker on low and cook for 8-10 hours.

EASY PORCHETTA

Steps:

• *See step-by-step pictures in blog post for visual reference.If using a pork belly: Lay it skin side down and rub the top side down with the seasonings. Then roll up the belly and tie it with twine to secure it. If using a roast: Lay the roast down and make several cuts into it lengthwise leaving the meat attached at the one side. Each slice should be roughly 1/2 inch or so thick. (Think of the pork roast looking like a book with "pages" of sliced meat that are attached at the binding.) Rub down the exterior of the roast with the salt as well as inside each layer.Note: With a well-marbled roast you won't be able to get precise slices and that's okay, just do your best and rub the spices/herbs in the crevices.
• Fold open the first slice/layer and generously sprinkle with the fennel, pepper, herbs, lemon zest and garlic. Continue to fold over the slices and sprinkle the spices/herbs between each slice. Rub down the exterior of the roast with some of the crushed fennel and pepper.Use kitchen twine to tie the roast.At this point you can cover and chill the roast until you're ready to cook it. It's a great make-ahead dish and can be prepared a day ahead.
• Preheat the oven to 350 degrees F.Place a tablespoon or two of oil in a large heavy skillet (I prefer cast iron for this) and heat the skillet on the stove. When it's good and hot place the roast in the skillet. It should sizzle and sputter.Use hot pads to carefully lift the hot skillet and place it on the middle rack of the oven. Roast for 1 hour and then, moving quickly to avoid too much heat escaping, turn the roast over and continue to cook for another hour. If the roast seems dry and the pan juices have evaporated add 1/4cup or so of broth or water to the bottom of the skillet.Turn the roast over a final time and cook for another 15-20 minutes or until the internal temperature registers 185 F if using pork belly or 145-150 F if using a pork roast.The roast should be beautifully browned and caramelized.Remove the porchetta from the skillet, place on a platter and tent with foil for a few minutes.Note: If you like you can make a delicious pan sauce from the drippings in the skillet. Place the skillet on the stovetop over medium high heat, pour in a little white wine and whisk to scrape the bits off the bottom of the skillet. Add a little broth or water and simmer for a few minutes.
• Enjoy the porchetta sliced and served with the pan sauce spooned over it along with mashed potatoes or polenta and vegetables.Or slice the porchetta and serve it on crispy Italian bread for sandwiches. This makes great leftovers!To reheat leftovers: Place the sliced porchetta in a covered microwave-safe dish to retain the moisture and microwave until heated through.

PORKETTA

Steps:

• Preheat an oven to 325 degrees F.
• Cut the roast in half lengthwise and open it like a book. Combine the salt, pepper, garlic, parsley, fennel seeds and olive oil in a small bowl. Rub the seasoning mixture all over the pork, pressing the fennel seeds and garlic into the meat. Spread the chopped fennel bulb over the meat, the fold the meat back together and tie it with a string.
• Place the meat in a roasting pan, cover and bake for 2 1/2 to 3 1/2 hours. Toward the last 40-50 minutes of cooking, scatter the potatoes, carrots, parsnips, and onions in the roasting pan around the meat, and continue to cook until pork is cooked through and falls apart when touched with a fork. Stir the vegetables now and then so they brown evenly.
• Allow meat to sit for 5 minutes on a cutting board. To serve, pull the pork apart (instead of slicing), and serve with the roasted vegetables. Garnish with feathery fennel tops.

EASIER PORCHETTA

Steps:

• Preheat the oven to 275 degrees F.
• To make the rub, put the garlic in the food processor and pulse to get it started. Add the oregano, parsley, thyme, sage, anchovies, and giardiniera, salt and pepper, lemon zest and juice. Pulse together. Add the oil and pulse some more until it forms a paste.
• To butterfly your pork, place the meat fat cap side down on your cutting board. Using a super sharp knife, slice the pork lengthwise parallel to the counter, starting about an inch above the fat cap. Slice along the meat so that it unrolls as you cut along. Try to cut it so that the meat touching the counter as it unrolls is uniformly thick. Make smaller slashes in any thicker spots.
• Season the pork with salt and pepper. Rub the herb-anchovy mixture all over the inside of the pork. Roll it up and, using butcher's twine, tie it very tightly about every two inches. Score any visible fat in a crosshatch pattern and season the outside with salt and pepper. Place the pork onto a roasting rack in a roasting pan, fat cap side facing up. Pour 1 cup of water in the bottom of the pan to keep the drippings from burning.
• Roast until super fork tender and "pullable" and the internal temp registers 200 degrees F, about 4 1/2 to 5 hours. Take out and let rest for at least 20 minutes.
• Pour the liquid and renderings from the roasting pan into a small saucepan and simmer over medium heat until slightly reduced. Season to taste.
• Either pull or carve the roast-your preference. I like to carve it so you can see the stuffed interior. Place on a platter, garnish with plenty of parsley, and serve with the pan sauce and fresh lemon wedges.

PORKETTA

Steps:

• Butterfly the pork roast (slice in half lengthwise to within about 1-1/2 inches of the uncut edge). Open the roast like a book, and slice a bit more in the center if needed so it lies flat all the way across. Lightly score the meat in a cross-hatch pattern to maximize surface area for seasoning.
• Combine olive oil, salt, pepper, garlic, fennel seed, and fresh parsley in a small bowl. Mix well. Spread half the seasoning goo on the outside of the roast, then flip and spread the remaining goo on the inside (the scored side). Spread the chopped fresh fennel in the right half of the inside (scored) side of the roast, spreading out to within a half inch of the edges.
• Fold the left side over the right (close the book!) and carefully pick up the roast and set it in an oiled 3-quart slow cooker insert. If you like, you can tie the roast with cotton kitchen twine (I rely on the smallish slow cooker to keep the roast together, but if you want absolute certainty or are using a larger pan, by all means tie it up!).
• Let the roast marinate overnight in the fridge (up to two days). When ready to cook, splash about an inch of good white wine in the bottom of the slow cooker. Cook for 6-7 hours on low. (Alternately, you could roast it at 325 for probably 2 to 2-1/2 hours -- I don't have an exact time since I use the slow cooker, but since you managed to find this recipe, I'm confident you can look up a cooking time chart and figure that out, too!).
• Once cooked, carefully transfer the meat to a large plate and shred. Set aside while you make the gravy.
• To make the gravy, pour the drippings out of the slow cooker insert and into a wide, shallow pan (a 10- or 12-inch skillet works marvelously for this). Heat skillet over medium high heat till liquid is simmering. In a small bowl, combine the flour with a few spoonfulls of the heated drippings, whisking to remove any lumps. The mixture should resemble runny paste. Once mixture is lump-free, whisk into the rest of the drippings and cook at a simmer, stirring constantly, for 4-5 minutes, till thickened. Add wine (water works, too) to achieve the desired consistency (I add about 1/4 cup, but the amount will vary depending on how much drippings your roast gave you). You will want to taste-test to make sure the gravy doesn't taste "floury" (if it does, cook it a bit longer).
• Serve the hot meat in open-faced sandwiches on good bread. Serve the leftovers hot or cold on buns.

PORKETTAS

Steps:

• Cut about five deep slits across top of roast. Combine seasonings; stuff some into the slits. Reserve remaining seasoning mixture. Tie meat securely and place in a roasting pan. Pour 1-3/4 cups broth around roast. Bake, uncovered, at 325° for 2-3/4 to 3-1/4 hours or until a thermometer reads 170° and meat is very tender. Measure drippings, adding additional broth to make 1-1/4 cups; set aside. Remove tie from meat. Cut meat into bite-size pieces; trim and discard fat. Place meat in a large saucepan. Add reserved drippings and seasoning mixture; mix well. Heat through. Serve on hard rolls. Top meat with applesauce if desired.

POFFERTJES (DUTCH MINI PANCAKES)

Steps:

• Combine flour and salt in a large bowl; gradually whisk in milk. Add eggs and maple syrup and mix until batter is smooth. Spoon into a piping bag.
• Heat a poffertjes pan over high heat and lightly grease indentations. Fill the holes 3/4 full with batter in the piping bag and cook over high heat until golden brown; turn them over with a fork and cook the other side until golden brown.

PORKETTA

Steps:

• Cut the roast almost in half lengthwise, and open it like a book. Salt and pepper both cut sides. Rub both sides with garlic, and then sprinkle over garlic, the diced fennel and parsley, leaving a little of each to use on the outside of the roast.
• Close up the roast and tie securely with string. Generously sprinkle garlic powder and pepper on the outside of the roast.
• Place the roast in a pan, fat side up, and cover with the remaining fennel and parsley. If using pork, bake at 325 degrees for 4 hours or until the roast falls apart when tested with a fork. If using sirloin, bake for 2 hours at the same temperature.

PORCHETTA RAGU

Steps:

• Heat half the oil in a large casserole over a medium-high heat, and fry the diced pork for 5 mins, stirring often until browned. Transfer to a bowl using a slotted spoon and set aside. Squeeze the sausagemeat from the skins into the pan, and fry for 2-3 mins until browned. Scoop into the bowl with the diced pork.
• Reduce the heat to low and fry the onion, carrot and celery for 5 mins in the remaining oil. Add the garlic, fennel seeds and chilli flakes and fry for 1 min more. Return the meat to the pan along with the wine. Bring to a simmer and cook until the liquid has reduced by about half. Add the bay, rosemary, thyme, stock, tomato purée and chopped tomatoes, and return to a simmer. Season. Cover and cook over a low heat for 2 hrs 30 mins, or until the pork is falling apart.
• Remove the lid, discard the bay and turn up the heat slightly. Simmer for 5-10 mins, or until slightly reduced, stirring often. Stir in the cream, lemon zest and parsley. Season to taste.
• Cook the pasta following pack instructions. Toss with the ragu, and serve sprinkled with parmesan.