Porchetta At Home Recipes

PORCHETTA

Steps:

• Preheat the oven to 350 degrees F.
• Put the pancetta in the bowl of a food processor and pulse until it forms a paste. Transfer to a bowl and mix in by hand the garlic, citrus zests, parsley, rosemary, red pepper flakes, capers and 2 tablespoons salt until thoroughly blended.
• Put the ham flesh-side up on a cutting board and score the meat with the tip of a sharp knife every inch or so in a cross-hatch pattern. Rub the pancetta paste into the meat, making sure to get it into the score marks. Flip the ham over and score the skin with the knife as you did the flesh. Roll the ham up skin-side out and secure with kitchen twine. Season the skin lightly with salt.
• Put the pork in a roasting pan and transfer to the oven to roast for 2 hours.
• Increase the oven temperature to 400 degrees F and roast until the pork reaches an internal temperature of 170 degrees F and the skin is nice and crisp, about 1 hour, 30 minutes.
• Remove from the oven and let rest for 30 minutes. Thinly slice the porchetta before serving.

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.

PORCHETTA AT HOME

Steps:

• Heat oven to 250 degrees. In a food processor or by hand, finely chop sage, thyme, rosemary and garlic together. Place mixture in a small bowl; add fennel seeds, salt and pepper. Stir well.
• With a utility knife, a razor blade or a sharp knife, score pork skin in a crosshatch diamond pattern, making 1/8- to 1/4-inch-deep cuts about 1 inch apart. With a paring knife, make about 10 incisions (about 1/2-inch deep) all over pork and stuff them with about 1/3 of the herb mixture.
• Tie pork into a compact roast with kitchen twine, brush olive oil over skin and rub all over with remaining herb mixture. Set pork skin-side up on a rack in a roasting pan and roast for 2 hours.
• Pour wine over pork and baste with accumulated juices. Continue roasting, basting once every half-hour, until skin is well browned and meat is spoon tender, 2 1/2 to 3 hours more. Remove pork from oven; let meat rest for 15 minutes.
• Meanwhile, for crispy skin, slice off the cap of skin and fat. Place on rack in roasting pan skin-side up and broil for 3 to 6 minutes, or until skin bubbles and crisps. Watch closely so skin does not burn. Slice roast, chop skin at score marks and serve pieces of each together.

CRISPY ROASTED PORCHETTA

Steps:

• Preheat the oven to 350 degrees F.
• Place the oil, rosemary, garlic, salt and pepper in a bowl; mix and set aside.
• Butterfly and open the pork belly like a book so you can roll the pork tenderloin in two rotations.
• Smother the pork belly in some of the spice mixture and set the pork belly aside.
• Smother the pork tenderloin in the spice mixture.
• Place the pork tenderloin at one end of the pork belly and roll until the pork belly ends meet or overlap.
• Tie off the porchetta with baker's twine or pull baker's netting over the porchetta and tie off the ends. Wrap the porchetta in aluminum foil and place on a grill insert inside a deep roasting pan. Pour the wine into the bottom of the roasting pan and cover with foil.
• Roast for 1 hour 30 minutes. Remove from the oven and remove the foil.
• Remove the porchetta from the roasting pan and remove the foil. Place the porchetta on the insert and place back into the oven, uncovered (this will make the pork belly skin crispy). Continue to roast until the pork belly skin has reached the desired crispness, about 1 hour.
• Remove the porchetta to a cutting board. Slice and serve with the Aioli.
• Place the garlic in a food processor and mince finely. Add the turmeric and mix. Add the mayonnaise and mix; do not overmix, as the mayonnaise can separate.

CHEF JOHN'S PORCHETTA

Steps:

• Place pork roast on a work surface. Use a sharp knife to make a lengthwise cut about 1 inch from the edge of the meat, slicing down but not cutting through. Open the meat flat along the cut. Keeping the knife parallel to the cutting board, continue to slice the roast open so you can unroll it into a large, flat piece. (You can also ask your butcher to butterfly the roast for you.) When the meat is unrolled, make small slashes through any connective tissue or extra-thick parts so the roast is as even in thickness as possible.
• Drizzle cut surface with 2 teaspoons olive oil. Rub oil into meat and generously season with 2 teaspoons kosher salt, black pepper, sage, rosemary, orange zest, garlic, and crushed fennel seeds. Press seasonings in firmly with your hand, roll up the pork roast, and tie the roast in several places with kitchen twine.
• Place the pork roast on a rack, set the rack on a plate, and sprinkle meat with remaining 1 teaspoon salt. Refrigerate the roast uncovered overnight to dry-age.
• Preheat oven to 450 degrees F (230 degrees C). Lightly oil a baking dish and place roast into dish. Rub meat with 2 teaspoons olive oil.
• Bake in the preheated oven until outside is seared, 15 minutes. Reduce oven heat to 250 degrees F (120 degrees C) and continue to roast until an instant-read meat thermometer inserted into the center of the roast reads 145 degrees F (65 degrees C), about 1 hour more. Loosely cover roast with foil and let rest for 10 minutes. Slice thinly to serve.
• Mash anchovy fillet in a small bowl and add red pepper flakes, white wine vinegar, and Italian parsley. Stir to combine. Serve drizzled on pork.

PORCHETTA ITALIANO

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.

HOLIDAY GARLIC HERB PORCHETTA RECIPE BY TASTY

Steps:

• Set the pork belly on a rimmed baking sheet. Season all over with ½ cup (120 g) of salt and the sugar. Wrap tightly in plastic wrap and refrigerate for 24 hours.
• When ready to cook the pork, preheat the oven to 250˚F (120˚C).
• Unwrap the pork belly and rinse off all the salt and sugar with cold water. Pat dry with paper towels, then place skin-side down on a baking sheet or large cutting board.
• Add the fennel seeds to a food processor and pulse until finely ground. Transfer to a small bowl and wipe out the processor.
• To the clean food processor, add the rosemary, lemon zest, thyme, garlic, 2 teaspoons of salt, and the pepper, and pulse until finely chopped and well combined.
• Spread the garlic-herb paste evenly over the meat side of the pork belly.
• Place the pork loin parallel along a short side of the pork belly. Roll up the belly to encase the loin and position the roll seam-side down.
• Set a wire rack over a baking sheet and grease with nonstick spray. Arrange 8 30-inch (75 cm) long pieces of kitchen twine over the wire rack, spacing 1½ inches (4 cm) apart. Place the pork roll, seam-side down, across the center of the twine pieces.
• Starting with the centermost piece, tie the twine as tightly as you can around the pork roll, using 2 double knots. Work your way from the center toward either end to tie the rest of the twine. Cut off the excess twine.
• Add the other ½ cup (120 g) of salt to the bowl with the ground fennel seeds and stir to combine. Sprinkle over the pork roll and rub into the skin.
• Roast the porchetta for about 3 hours, until an instant-read thermometer inserted into the center reaches 145˚F (63˚C). Remove from the oven.
• Increase the oven temperature to 450˚F (230˚C). Transfer the pork roll, still on the wire rack, to a cutting board. Pour any pan juices into a small bowl and skim off any fat.
• Set the porchetta on the wire rack over the baking sheet, then return to the oven and roast for about 30 minutes more, until the skin is bubbling, crisp, and golden.
• Transfer the porchetta to a cutting board and let rest for 20 minutes. Removed the twine and carve into ½-inch (1 ¼ cm) thick slices. Serve hot, with pan juices spooned over.
• Enjoy!