Italian East Coast Porkette Recipes

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PORCHETTA (AUTHENTIC ITALIAN PORK ROAST)



Porchetta (Authentic Italian Pork Roast) image

an authentic Italian porchetta recipe

Provided by adapted by Christina Conte

Categories     Main Courses

Time 3h35m

Number Of Ingredients 7

one fresh porchetta roast with the skin (ask your reputable butcher) weighing 8 to 10 lbs
Kosher or sea salt (I used Maldon)
fresh or dry rosemary
wild Tuscan fennel pollen (if you can source it) at least 1 oz, but as you can see, more is better in this case (it is expensive, though) this brand is from Italy's most famous butcher
freshly ground black pepper
good quality extra virgin olive oil
crusty Italian bread rolls for serving

Steps:

  • Open the piece of pork onto the butcher paper or clean countertop, skin side down.
  • Sprinkle generously with the salt, then work the salt into the pork.
  • Next, add the rosemary. We used fresh rosemary as I have a bush in my garden. Rub it and crush it between your fingers to release the oils.Add the freshly ground black pepper all over the porchetta. Now add the fennel pollen. Sprinkle evenly over the pork, but save a little of the pollen for after the porchetta has been rolled.
  • Roll it tightly, but as you roll it, sprinkly some salt onto the unseasoned pork. Continue rolling until you reach the end.
  • Keeping the seam side down, start tying the pork. Another pair of hands will make this part immensely easier. There's no need for fancy ties or sailors' knots, just wrap, double knot and cut.
  • Repeat every few inches. The goal is only to keep the porchetta closed, so don't tie it too tightly, either. As you can see, ours is far from perfect, but unless you're serving the Queen of England, it won't matter.
  • Turn the roast seam side up and add more seasonings, including the rest of the fennel pollen to the non-skin parts of the pork which are exposed (including the ends).
  • Place seam side down on a rack on a roasting pan or baking tray. Cover the ends with aluminum foil and secure with toothpicks.
  • Drizzle with olive oil and rub all over the skin with your hands. Sprinkle with more salt and rosemary.
  • Preheat the oven to 400˚F (200˚C).
  • Place in the hot oven when it comes to temperature and roast for 1 hour, then lower the temperature to 350°F (170°C) and continue to cook for about another 2 hours. Check the center of the roast when it reaches 170°F (76°C) remove from the oven. Take the foil off the ends and place on top of the porchetta, and allow to rest for about 10 minutes.
  • Using a sharp knife, remove one or two of the pieces of twine. Cut into slices and serve on crusty Italian rolls, or bread, Italian style!

Nutrition Facts : Calories 250 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 15 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 4 oz, Sodium 48 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

AUTHENTIC ITALIAN PORCHETTA RECIPE | PORK ROAST



Authentic Italian Porchetta Recipe | Pork Roast image

If you have been to Italy at least once, you probably know what I am talking about. Porchetta is the famous classic pork roast that is found in every Italian square during market hours.

Provided by Nonna Box

Categories     Meat     Sandwich

Time 2h50m

Number Of Ingredients 9

4 lb boneless pork belly (with the skin on)
1 lb pork tenderloin
2 tablespoons dried sage (chopped)
2 tablespoons fresh rosemary (chopped)
4 cloves fresh garlic (minced)
1 tablespoon fennel pollen
2 tablespoons Kosher salt
1 tablespoon freshly ground black pepper
2 tablespoons extra-virgin olive oil (plus extra for drizzling)

Steps:

  • Preheat the oven to 350°F.
  • Lay the pork skin side down on a work surface, with a sharp knife make a few slits in the flesh.
  • Make a lengthwise slit on the tenderloin.
  • In a small bowl, mix together the sage, rosemary, garlic, 2 tablespoons of salt and 2 tablespoons of olive oil. Spread the mixture over the exposed surface of the belly, working it into the cuts in the flesh.
  • Spread some of the of the mixture in the slit of the tenderloin.
  • Generously sprinkle the fennel pollen over the belly and tenderloin.
  • Position the tenderloin in the middle of the pork belly.
  • Roll up the pork belly around the tenderloin and tie with butcher's twine.
  • Place in a roasting pan. Make some slits in the skin with a sharp knife, drizzle with olive oil and season with salt and freshly ground black pepper.
  • Place the pan in the oven and cook for 2 1/2 - 3 hours. The juices should run clear when pierced with a knife.
  • Remove from oven and allow to rest for 15 minutes, loosely tented with foil. Slice and serve.

Nutrition Facts : ServingSize 120 g, Calories 10282 kcal, Carbohydrate 19 g, Protein 265 g, Fat 1006 g, SaturatedFat 360 g, Cholesterol 1601 mg, Sodium 14774 mg, Fiber 3 g

PORCHETTA: STUFFED AND ROLLED ITALIAN PORK ROAST



Porchetta: Stuffed and Rolled Italian Pork Roast image

Porchetta is a famous Italian recipe for stuffed and rolled Italian pork roast. This recipe features sausage, fennel, and pork belly.

Provided by Gene Gerrard

Categories     Dinner     Entree

Time 3h15m

Yield 10

Number Of Ingredients 15

1 (3- to 4-pound) boneless pork loin (butterflied with a 1-inch thickness)
Kosher salt, to taste
Freshly ground black pepper, to taste
1 fennel bulb
3 tablespoons olive oil
1 small onion (finely chopped)
8 cloves garlic (finely chopped)
2 tablespoons fennel seed
1 tablespoon red pepper flakes
2 tablespoons fresh rosemary (minced)
1 pound ground pork
1/2 cup panko breadcrumbs
1 egg (beaten)
1 lemon (zested, finely grated)
1 (5-pound) pork belly

Steps:

  • Gather the ingredients.
  • Spread out the loin so it's flat and sprinkle with salt and pepper.
  • Chop off the top of the fennel bulb and save the fuzzy fronds. Quarter the bulb then slice very thinly. Finely chop the fronds.​
  • In a skillet over medium heat, heat the olive oil and add the sliced fennel bulb, onion, garlic, fennel seeds, pepper flakes, and rosemary. Sauté about 8 minutes until lightly browned.
  • Add the ground pork to the skillet and cook, stirring often, until it is no longer pink.​ Add the reserved fennel fronds. Taste for salt and pepper and adjust the seasoning as needed. Transfer to a mixing bowl and allow to cool.
  • Add the panko, beaten egg, and lemon zest to the cooked pork mixture.​
  • Position a rack in the center of the oven and preheat to 350 F. Lay the pork belly, skin-side down, on a work surface. Use a sharp paring knife to score a cross-hatch pattern into the belly. This enables the extra fat to be rendered and allows the skin to crisp.
  • Turn the belly over, skin-side up, and pierce small slits all over. Use a meat tenderizer to pound the pork belly all over.
  • Lay the flat pork loin on top of the pork belly. Spread the browned ground pork mixture evenly over the pork loin.
  • Roll the belly and loin together like a jelly roll. Tie with butcher's twine at intervals to hold it all together.
  • Liberally season the porchetta with salt and pepper and set it on a rack in a roasting pan or a rimmed baking sheet.
  • Roast for 2 to 2 1/2 hours, or until the internal temperature reaches 145 F on an instant-read thermometer . If the porchetta skin is not yet browned, increase the oven temperature to 500 F and roast 10 more minutes.​
  • Let the porchetta rest 20 minutes, then carve into slices and serve.

Nutrition Facts : Calories 1225 kcal, Carbohydrate 7 g, Cholesterol 397 mg, Fiber 1 g, Protein 114 g, SaturatedFat 27 g, Sodium 414 mg, Sugar 1 g, Fat 79 g, ServingSize 1 Pork Loin (20 Servings), UnsaturatedFat 0 g

ITALIAN PORCHETTA



Italian Porchetta image

Soft, juicy pork, roasted to perfection with the crunchiest, crispest skin. Fennel, garlic and herbs permeate every mouthful. POrchetta is one of Italy's greatest dishes. Learn how to make it at home...

Provided by Lee

Categories     Appetizer     Main Course

Time 5h30m

Number Of Ingredients 7

6 lb pork belly ((3kg) (skin on))
3 tbsp fennel seeds
1 tbsp black peppercorns
2 tsp kosher or sea salt ((or 1 tsp regular salt))
2 tbsp sage ((finely chopped))
2 tbsp rosemary ((finely chopped))
8 garlic cloves ((peeled and finely chopped))

Steps:

  • Using paper towels, wipe the pork belly to get it as dry as possible. Wrap the entire belly in towels and leave for an hour to soak up more moisture.
  • Preheat oven to 200ºF/150ºC
  • In a dry frying pan, roast the fennel seeds and peppercorns until they start to jump around the pan a little. Pour into a pestle & mortar or spice grinder and grind into a rough powder, like breadcrumbs. You can also finely chop using a large knife.
  • Combine the fennel mix with the salt, sage, rosemary and garlic.
  • Place the pork, skin down on a work surface and, using a sharp knife, make a shallow criss-cross pattern on the surface of the meat.
  • Sprinkle over all the fennel mix and massage into the meat.
  • Along the long edge, roll the meat into a long sausage. Place the seam edge on the bottom, and using string slide under the rolled pork and tie at 2-inch intervals to secure the porchetta roll. Gently stab or prick the skin with a sharp knife all over, this will help crispen it later.
  • Place the porchetta roll onto a rack in a roasting tin so that it's not touching the surface. Pour in around 2-3 cups of water. You can also use white wine if you like. Sprinkle over a little salt.
  • Roast in the oven for 4 hours. After about 2 hours, top up the water in the pan.
  • You can also baste the pork a few times after around 2-3 hours.
  • After 4 hours, crank up the heat to 450ºF/230ºC and keep a keen eye on the pork. Check every 30 seconds or so to ensure the skin is not burning.Tap the skin with a knife to see how crisp it's getting and remove when you're happy with the crispness. You should see blistering and bubbling between 5-10 minutes. I can't stress enough, to keep an eye on the pork as it'll burn quickly!
  • Cover loosely with foil and rest for 20-30 minutes.
  • When ready, slice the pork and serve.
  • Serve on it's own as a sandwich, or as part of a larger Italian feast.

Nutrition Facts : Calories 1425 kcal, Carbohydrate 3 g, Protein 26 g, Fat 145 g, SaturatedFat 53 g, Cholesterol 196 mg, Sodium 89 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

PORCHETTA ITALIANA



Porchetta Italiana image

This is a traditional Italian pork shoulder my mother taught me how to make. It is very flavorful as long as you put enough herbs and spices in it! The pork skin makes 'cracklin' and it is great! You can stuff the roast with many different spices and foods, variations to try are roasted red peppers, sausage, prosciutto, etc. Meateaters love this dish!

Provided by Add Lim

Categories     World Cuisine Recipes     European     Italian

Yield 7

Number Of Ingredients 9

6 pounds boned pork shoulder with skin intact, butterflied
¼ cup olive oil
2 tablespoons salt
2 tablespoons ground black pepper
6 cloves garlic, minced
2 tablespoons chopped fresh rosemary
¼ cup chopped fresh dill weed
¼ cup red wine
3 tablespoons browning sauce

Steps:

  • Oil the shoulder roast inside and out and rub the salt and pepper into the flesh. Rub the garlic, rosemary and dillweed into the flesh. Put shoulder into a leakproof and container and pour the wine in and around the shoulder. Cover tightly and place in the refrigerator to marinate for 3 days.
  • Remove the meat from the refrigerator and tie it at about 1 inch intervals to form an even roll. Bring the meat to room temperature for about 45 minutes. Preheat the oven to 325 degrees F (165 degrees C).
  • Paint the roast with browning sauce and bake the roast until it has internal temperature of 145 degrees F (63 degrees C). Estimate 30 minutes cooking time per pound. Remove from oven, tent with foil and let stand for 15 minutes before carving.

Nutrition Facts : Calories 582.4 calories, Carbohydrate 2.7 g, Cholesterol 153 mg, Fat 44.2 g, Fiber 0.6 g, Protein 40 g, SaturatedFat 14.5 g, Sodium 2112.2 mg, Sugar 0.2 g

PORCHETTA-STYLE ROAST PORK



Porchetta-Style Roast Pork image

Porchetta, or roast suckling pig seasoned with garlic and herbs, is a traditional Italian dish. Here, the flavors of porchetta are used on a roasted pork shoulder. You'll need to start this dish one day ahead, as the pork has to marinate overnight.

Provided by Jeanne Kelley

Categories     Garlic     Pork     Marinate     Roast     Low Cal     Father's Day     Dinner     White Wine     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield 8 servings

Number Of Ingredients 9

2 tablespoons fennel seeds
1 tablespoon coarse kosher salt
2 teaspoons black peppercorns
1 teaspoon dried crushed red pepper
1 (5 1/2- to 6-pound) boneless pork shoulder (Boston butt), excess fat trimmed with thin layer left intact
6 large garlic cloves, minced
2 tablespoons extra-virgin olive oil plus additional for brushing
1 cup dry white wine
1/2 cup low-salt chicken broth

Steps:

  • Stir fennel seeds in small skillet over medium-high heat until slightly darker in color and fragrant, 4 to 5 minutes. Transfer seeds to spice mill and cool. Add kosher salt, peppercorns, and dried crushed red pepper. Grind to medium-fine consistency (not powder).
  • Place pork in 13 x 9 x 2-inch glass baking dish. Rub garlic all over pork, then coat with spice mixture. Loosely cover pork with waxed paper. Refrigerate overnight.
  • Preheat oven to 450°F. Brush large rimmed baking sheet with oil. Place roast, fat side up and coating intact, in center of sheet. Drizzle evenly with 2 tablespoons oil. Roast pork 30 minutes. Reduce oven temperature to 300°F. Roast pork until very tender and thermometer inserted into center of pork registers 190°F, about 3 hours 15 minutes longer. Transfer pork to cutting board; reserve baking sheet. Let pork rest 15 to 30 minutes.
  • Meanwhile, pour all pan juices into 2-cup measuring cup. Spoon off fat that rises to top. Place reserved baking sheet across 2 burners. Pour wine and broth onto baking sheet and bring to boil over medium-high heat, scraping up any browned bits. Boil until wine mixture is reduced to 3/4 cup, about 4 minutes. Add degreased pan juices and whisk to blend. Pour pan sauce into small bowl (sauce will be thin).
  • Thinly slice roast. Serve with sauce.

PORKETTA



Porketta image

Provided by Food Network

Categories     main-dish

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 12

1 (6-pound) boneless pork butt roast
2 teaspoons salt
2 tablespoons freshly ground black pepper
12 cloves garlic, chopped
1 cup chopped fresh parsley
1/2 cup fennel seeds
1/4 cup olive oil
1 fennel bulb, finely chopped, feather tops saved for garnish
8 new potatoes, quartered
4 carrots, peeled and cut into 2-inch pieces
4 parsnips, peeled and cut into 2-inch pieces
2 onions, cut into 2-inch chunks

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.

PORCHETTA ITALIANO



Porchetta Italiano image

Hit of any event! Marinate in a cast iron pan with herbs, olive oil and red wine for 3 days prior to cooking. Your friends and family will be begging you for this recipe.

Provided by chefCraig

Categories     World Cuisine Recipes     European     Italian

Time P3DT11h10m

Yield 24

Number Of Ingredients 14

8 pounds bone-in pork butt (shoulder) roast
½ cup olive oil, divided
¼ cup kosher salt, divided
2 tablespoons ground black pepper
½ onion, finely chopped
10 cloves garlic, slivered, divided
2 tablespoons chopped fresh dill weed
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh parsley
¼ cup red wine
1 bunch broccoli rabe, trimmed and chopped
2 red bell peppers, chopped
24 hard rolls
½ pound sharp provolone cheese

Steps:

  • Slice pork roast horizontally through the middle, stopping short of the opposite edge so it stays in one piece. Open the two sides and spread them out like an open book.
  • Rub 1/4 cup plus 2 tablespoons olive oil over both sides of the pork roast. Rub 3 tablespoons salt and black pepper into the flesh. Spread onion, 8 garlic cloves, dill, rosemary, and parsley over both sides of the roast. Transfer to a cast iron pan and pour in wine. Cover with plastic wrap and let marinate in the refrigerator for 3 days.
  • Remove roast from refrigerator, remove plastic wrap, and bring to room temperature, about 1 hour.
  • Preheat oven to 225 degrees F (110 degrees C).
  • Set cast iron pan over medium-high heat. Cook roast until browned, about 5 minutes per side.
  • Roast in the preheated oven, covered, until pork falls off the bone, about 5 hours. Remove bone and stir pork; continue cooking until juices are absorbed, about 3 hours more. Remove from oven and let cool, covered, about 1 hour.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add remaining 2 garlic cloves and broccoli rabe; cook and stir until browned, about 5 minutes.
  • Heat remaining 1 tablespoon olive oil in another skillet over medium heat. Add red bell peppers and remaining 1 tablespoon salt; cook and stir until peppers have softened, 10 to 15 minutes.
  • Divide pork among rolls. Top with broccoli rabe mixture, red bell peppers, and provolone cheese.

Nutrition Facts : Calories 446.5 calories, Carbohydrate 32.6 g, Cholesterol 66 mg, Fat 23.7 g, Fiber 2 g, Protein 24.1 g, SaturatedFat 7.8 g, Sodium 1391.1 mg, Sugar 0.8 g

ITALIAN PORKETTA



Italian Porketta image

Make and share this Italian Porketta recipe from Food.com.

Provided by morgainegeiser

Categories     Pork

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 7

3 lbs boneless pork roast
3 tablespoons dill seeds
1 tablespoon fennel seed
1 teaspoon lemon pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano

Steps:

  • Combine seasonings together and coast roast with mixture.
  • Roast in shallow pan at 325 degrees for 45 minutes to 1 hour, until meat therometer reads 155 degrees.
  • Let roast rest 5 to 10 minutes before carving.

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From fogocharcoal.com


RECIPE FOR ITALIAN PORCHETTA - SPARKLES OF YUM
2020-02-09 Pour 1-1 1/2 inches of oil into a cast iron skillet. Place skillet over direct heat, and let warm up for about 2-3 minutes. Lift handle side of skillet, and prop up using a brick or metal smoker box. Place porchetta on high end of the skillet, with the slits facing up. Using a metal ladle, spoon the oil over the porchetta non-stop for about 5 ...
From sparklesofyum.com


PORKETTE RECIPE – NORTHRICHLANDHILLSDENTISTRY
2022-03-10 Italian East Coast Porkette | Just A Pinch Recipes. How To Make italian east coast porkette. 1. First wash roast in cold water and pat dry. Use a sharp knife and cut several slits in the roast, deep enough to fit the garlic into.I usually make 5 …
From northrichlandhillsdentistry.com


INCREDIBLE PORCHETTA RECIPE - ITALIAN CHRISTMAS - KATIE PIX
2020-12-15 1 tsp dried red chilli flakes. Lay the pork belly out flat, skin side down. First, we want to make a border of extra skin that can cover the ends of the meat when rolled up. To do this, find the 2 longer sides of the pork belly and carefully cut …
From katiepix.com


ITALIAN PORCHETTA ROAST - SIMPLY WHISKED
2021-12-01 Preheat oven to 500˚F. When the oven is ready, roast the porchetta for 30 minutes. Reduce the oven temperature to 300˚F and cook for 1.5 – 2 hours, or until the internal temperature of the pork loin reaches 160˚F. If needed, increase the oven to 500˚F and roast until the skin is crispy and golden brown.
From simplywhisked.com


PORK BELLY PORCHETTA RECIPE FOR AN ITALIAN ROAST PORK
This pork belly porchetta recipe makes a slow-cooked Italian style roast pork stuffed with rosemary, thyme, fennel and sage. A sacrificial offering dating to Ancient Rome, in more recent centuries porchetta has been reserved for celebrations, with a whole pig deboned, layered, rolled up and roasted, with enough to feed a village. Our petite sized pork belly roast feeds six or 2-4 …
From grantourismotravels.com


PORCHETTA - ITALIAN PORK ROAST - A GOOD LIFE FARM
2022-03-17 5 slices bacon. To begin, preheat your oven to 425 degrees. In a small dish, combine the chopped fennel seeds and rosemary, minced garlic, the salt and pepper, the orange zest and the extra virgin olive oil. Stir this together into a soft paste. Place your pork tenderloin in a baking dish. Slather the herb paste all over the top of the tenderloin.
From cosmopolitancornbread.com


PORCHETTA RECIPE - THE ENDLESS MEAL®
2021-12-11 Lift the porchetta on the cooling rack off the baking dish and carefully drain all the fat from the bottom of the baking dish into a heatproof bowl. Put the porchetta back onto the baking dish and baste the skin with the fat in the bowl. Once the oven comes up to temperature put the porchetta back into the oven.
From theendlessmeal.com


ROASTED PORK PORCHETTA | ITALIAN RECIPE | SPOONABILITIES
2017-12-31 After the porchetta reaches that temperature, crank the oven up to 500 degrees Fahrenheit for 30 minutes until the skin is all blistered, golden & crispy. Remove from the oven and make a tent with tin foil and allow the meat to rest for 15 minutes. Use a serrated knife and slice in 1-inch thick pieces.
From spoonabilities.com


TRADITIONAL ITALIAN PORCHETTA | CHEFSTEMP
2021-10-13 On cook day remove the pork and take off the plastic wrap. Preheat your grill to around 300-320°F (149-160°C) and set up your rotisserie attachment. You can keep a close eye on your temperature with the Quad XPro Thermometer. Once the grill is hot it’s time to skewer the porchetta and get it roasting.
From chefstemp.com


BEST ITALIAN PORCHETTA RECIPE - HOW TO MAKE ITALIAN …
2021-10-07 italian recipes; Pork Recipes; The Sopranos; Directions Pork Belly and Pork Loin: With the pork belly skin-side down, score meat in a cross-hatch pattern, ⅓-inch deep and 1-inch apart. Turn pork ...
From parade.com


PORCHETTA – ITALIAN ROAST PORK - PIEDIMONTE'S RECIPES
Into the bottom of the tray pour 2 cups wine and 1 cup water. Place in the oven and bake at 220° for 20 minutes, then turn down the oven to 180° and roast for 40 minutes per kilogram - turning it around every hour or so and adding the remaining wine and water halfway through. Remove from oven and transfer the pork to a large board.
From recipes.piedimonte.com.au


HOMEMADE ITALIAN PORCHETTA - STEP BY STEP RECIPE FROM ROME
Step by step recipe of the original Porchetta. Detailed version from iCuochi chef Vincenzo Iannetti with all the ingredients and cooking method. Enjoy it!Tha...
From youtube.com


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