PORCHETTA
This is a show stopper. Order cuts from the butcher. Make the dressing. Tie it up and roast it. Not hard, just requires advance planning.
Provided by Valerie Lugonja
Categories Main
Time 2h20m
Number Of Ingredients 18
Steps:
- Set belly skin side down; with a sharp knife, score belly flesh in a checkerboard pattern 1/3" deep to enable even cooking
- Flip belly skin side up; poke dozens of 1/8"-deep holes through skin all over belly (when you think it is enough, do more)
- Optional: using the jagged edge of a meat mallet, pound skin all over for 3 minutes to tenderize, which will help make skin crispy when roasted.
- Turn belly to be skin side down; generously salt both it
- Season loin; sprinkle inside of each with 30g or Vin Santo Wine
- Arrange loin down middle of belly; top with stuffing
- Roll belly around loin; tie crosswise with kitchen twine at 1/2" intervals, very tightly
- Trim twine; transfer roast to a wire rack set in a rimmed baking sheet
- Preheat oven to 500°; season porchetta with salt
- Roast on rack in baking sheet, turning once at 15 minutes, for 30 to 40 minutes, until golden (the oven will be a huge mess, so best to do this step outside on the grill)
- Reduce heat to 300° and continue roasting, rotating the pan and turning porchetta every 20 minutes for one more hour, or until an instant-read thermometer inserted into center of meat registers 145°
- If skin is not yet deep brown and crisp, increase heat to 500° and roast for 10-15 minutes more
- Rest for 30 minutes; sing a serrated knife, slice into 1/2" rounds
- In a large skillet on medium heat, saute onion in olive oil for 10 minutes; add garlic and saute for 30 more seconds (Both should be softened but not coloured)
- Turn heat down to low; add ground pork
- Quickly break pork into small pieces to combine; add pine nuts, raisins, sage, parsley, and rosemary
- Season with a good sprinkle of salt and pepper; pour in a splash of Vin Santo wine, stir well and remove from heat (do not cook ground pork, just separate it for the stuffing)
- Add panko; combine well
- Season with salt and pepper
PORCHETTA, CRISPY PORK BELLY
Porchetta, Crispy Pork Belly with herbs wrapped around a pork tenderloin and cooked to juicy, tender perfection. A crazy impressive meal to your guests, but you'll know how simple it was to make!
Provided by Michele Hall
Categories MAIN COURSE
Time 2h30m
Number Of Ingredients 11
Steps:
- A day before you are going to make the porchetta, place the pork belly on an tray that will fit in your fridge. Sprinkle belly generously with salt. Leave it in the fridge, uncovered overnight up to 24 hours. Dab any liquid with paper towel as you see it. This step is to help dry out the belly so it crisps up easily when cooking.
- Once ready to cook, score the fatty side of pork belly 1/3" deep so you will see score marks after cooking. (Score in two directions making a checkerboard.) Be sure to score evenly so the roast cooks evenly.
- Place scored side face down. On inside, spread mustard over entire top of belly. Then sprinkle evenly all herbs (thyme, parsley, sage, red pepper flakes, rosemary) garlic and orange zest.
- Arrange loin in center. Roll belly around loin so the short ends of the belly meet. If any of the belly or loin overhangs, trim meat.
- Roll belly around loin; tie crosswise with kitchen twine at 1/2" intervals. See video in post for specific example. Trim twine. Transfer roast to a wire rack set in a rimmed baking sheet.
- Let porchetta sit at room temp for 1 hour. Then Preheat oven to 500°. Season with salt generously then place roast in the oven for 40 minutes, turning once at 20 minutes.
- Reduce heat to 300°F and continue roasting, rotating the pan and turning porchetta occasionally, until an instant-read thermometer inserted into center of meat registers 145°F, 1 1/2-2 hours more. If crust is not yet deep brown and crisp, increase heat to 500°F and roast for 10 minutes more. Let rest for 30 minutes. Using a serrated knife, slice into 1/2" rounds.
- Serve with herby sauce.
Nutrition Facts : Calories 1072 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 185 milligrams cholesterol, Protein 34 grams protein, SaturatedFat 37 grams saturated fat, ServingSize 12 servings, Sodium 155 grams sodium
PORCHETTA
Provided by Bon Appétit Test Kitchen
Categories Pork Roast Christmas Easter Father's Day Dinner Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 12-15 servings
Number Of Ingredients 9
Steps:
- Put belly skin side down; arrange loin in center. Roll belly around loin so the short ends of the belly meet. If any of the belly or loin overhangs, trim meat. Unroll; set loin aside.
- Toast fennel seeds and red pepper flakes in a small skillet over medium heat until fragrant, about 1 minute. Tip spices into a bowl; let cool. Finely grind spices in a spice mill and transfer to a small bowl, along with the sage, rosemary, and garlic; set fennel mixture aside.
- Assemble porchetta according to steps 1-5.
- Refrigerate roast, uncovered, for 1-2 days to allow skin to air-dry; pat occasionally with paper towels.
- Let porchetta sit at room temperature for 2 hours. Preheat oven to 500°F. Season porchetta with salt. Roast on rack in baking sheet, turning once, for 40 minutes. Reduce heat to 300°F and continue roasting, rotating the pan and turning porchetta occasionally, until an instant-read thermometer inserted into center of meat registers 145°F, 1 1/2-2 hours more. If skin is not yet deep brown and crisp, increase heat to 500°F and roast for 10 minutes more. Let rest for 30 minutes. Using a serrated knife, slice into 1/2" rounds.
- To assemble:
- 1. Set belly skin side down. Using a knife, score the belly flesh in a checkerboard pattern 1/3" deep so roast will cook evenly.
- 2. Flip belly skin side up. Using a paring knife, poke dozens of 1/8"-deep holes through skin all over belly. Don't be gentle! Keep poking.
- 3. Using the jagged edge of a meat mallet, pound skin all over for 3 minutes to tenderize, which will help make skin crispy when roasted.
- 4. Turn belly and generously salt both it and loin; rub both with fennel mixture. Arrange loin down middle of belly. Top with orange slices.
- 5. Roll belly around loin; tie crosswise with kitchen twine at 1/2" intervals. Trim twine. Transfer roast to a wire rack set in a rimmed baking sheet.
PROSCIUTTO-WRAPPED PORK LOIN
Provided by Geoffrey Zakarian
Categories main-dish
Time 2h20m
Yield 6 to 10 servings
Number Of Ingredients 18
Steps:
- Combine the parsley, sage, mustard and shallot in a mini food processor and pulse until coarsely chopped and combined. Add the olive oil and blend to form a paste. Season with salt and pepper.
- Season the pork loin with salt and rub the paste all over it. Lay the prosciutto slices on a piece of parchment paper, shingled in 2 overlapping rows to form a 12-inch square. Place the pork loin in the middle of the prosciutto square. Using the parchment to help you roll, roll the prosciutto up over the loin, pressing firmly to adhere the prosciutto to the loin. Continue to roll until the entire pork loin is tightly covered in prosciutto (the prosciutto should overlap itself). Refrigerate at least 1 hour, preferably overnight.
- In a small saucepan, bring the sugar, maple syrup, BBQ sauce, star anise, cinnamon stick, orange zest and jalapeño to a simmer. Let cool to room temperature, or overnight in the fridge.
- When you're ready to roast the pork, preheat the oven to 425 degrees F.
- Place the butter, garlic and rosemary in a large, ovenproof saute pan and heat over medium-low heat until the butter is melted, about 2 minutes. Lay the prosciutto-wrapped loin in the pan seam-side down. Roast until an instant-read thermometer inserted in the center of the loin reads 120 degrees F, 30 to 40 minutes.
- Brush the glaze on the loin and continue to roast to 135 degrees F for medium, 10 to 15 minutes more. Allow the meat to rest before slicing, then spoon the pan juices over the pork slices.
PORCHETTA (PORK BELLY-WRAPPED PORK LOIN)
Pork's highest calling. Juicy, seasoned loin wrapped with belly, with the crunchiest skin you'll have outside a Peking duck.
Provided by Brian Genest
Categories Pork Loin
Time P2DT5h
Yield 12
Number Of Ingredients 12
Steps:
- Score the skin of the pork belly in a diamond pattern; avoid cutting all the way through to the meat.
- Combine garlic, olive oil, lemon zest, fennel seeds, coriander, sage, rosemary leaves, oregano, and cayenne pepper in a blender; pulse into a paste.
- Rub pork belly and pork loin with salt. Flip pork belly so the skin is facing down. Place the loin in the center and wrap the belly around it. Cut off any overlapping ends of the belly and any overhanging portions of the loin; you want a nice, neat package.
- Unwrap the belly from the loin. Rub all sides of the loin with the paste; don't skimp-use all of it. Re-roll the belly around the loin. Pat the skin dry with a paper towel and use kitchen twine to tie it off in 2-inch segments. (This will make it hold its appealing cylinder shape as it cooks.)
- Place roast on a wire rack on top of a rimmed pan or pot. Place in the refrigerator, uncovered, until the skin is air-dried, about 48 hours.
- When ready to cook, remove roast from the refrigerator. Transfer to a roasting pan and let sit for 1 hour.
- Preheat the oven to 500 degrees F (260 degrees C).
- Place the roast in the lower half of the preheated oven and cook for 30 minutes. Reduce heat to 300 degrees F (150 degrees C) and cook until meat is tender and an instant-read thermometer inserted in the center reads 145 degrees F (63 degrees C), about 2 1/2 more hours.
- Remove from the oven and tent with foil; let sit for 30 minutes. Remove twine and cut into 1-inch slices. Serve immediately.
Nutrition Facts : Calories 291 calories, Carbohydrate 1.5 g, Cholesterol 81.9 mg, Fat 18.1 g, Fiber 0.4 g, Protein 28.7 g, SaturatedFat 6 g, Sodium 809.2 mg
CRISPY ROASTED PORCHETTA
Provided by Valerie Bertinelli
Categories main-dish
Time P1DT3h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Score the skin of the pork belly with an extremely sharp knife or a razor blade (or ask your butcher to do it). Poke the flesh side all over with the tip of a paring knife.
- Put the fennel seeds and peppercorns in a small dry skillet; toast over medium heat until very fragrant and a few shades darker, about 3 minutes. Transfer to a plate to cool, then grind in a spice grinder. Mix the ground spices with the red pepper flakes, sage, rosemary, thyme, lemon zest, orange zest, garlic and 2 tablespoons salt. Rub the mixture into the flesh side of the pork belly.
- Roll the belly up as tightly as possible and secure it with kitchen twine at 1-inch intervals. Rub the outside with the baking powder and 1 tablespoon salt. Refrigerate, uncovered, for 1 to 2 days.
- Preheat the oven to 325 degrees F. Set the rolled pork belly in a large roasting pan and roast until the internal temperature reaches 180 degrees F on an instant-read thermometer, about 2 hours. Increase the oven temperature to 500 degrees F and roast until the skin is golden brown and crisp all over, about 20 minutes more. Transfer to a cutting board and let rest 10 minutes before slicing.
EASY "PORCHETTA" SHEET-PAN DINNER
Porchetta is a wonderful feast meal typically made by slow roasting an herb-seasoned pork roast that has a flavor-infusing cap of fat and basting it along the way. While we love indulging in this meal when we have time and occasion to do so, it's not typically a weeknight meal-until now! This easy spin features the deep garlicky flavor, briny salt and anise-y fennel of the original, with sage, thyme and red pepper flakes added to the mix. Rubbing these seasonings all over the pork before cooking adds an immense amount of flavor, but the real key is wrapping the pork tenderloin with prosciutto before cooking. The prosciutto helps the seasonings to adhere and adds richness during cooking as the prosciutto renders its fat. Sweet potatoes, Brussels sprouts and red onions also benefit from this cooking process, so the whole meal is absolutely infused with the rich and aromatic flavors of a classic porchetta-just in a fraction of the time!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 380, Carbohydrate 22 g, Cholesterol 90 mg, Fiber 6 g, Protein 39 g, SaturatedFat 3 1/2 g, ServingSize One-fourth of Tenderloin and About 3/4 Cup Vegetables, Sodium 560 mg, Sugar 6 g, TransFat 0 g
PORCHETTA
Make this savory Porchetta for your next family dinner.
Provided by Martha Stewart
Categories Pork Recipes
Yield Makes enough porchetta for 20 sandwiches. Salsa verde and sandwiches make enough for 4 sandwiches.
Number Of Ingredients 22
Steps:
- In a medium bowl, mix together sage, rosemary, oregano, garlic, fennel pollen, salt, pepper, and lemon zest; set aside.
- Place pork belly skin side up on a clean work surface. Using a very sharp knife, score skin in a diamond-shape fashion. Turn pork belly over so that it is skin-side down. Season flesh side of belly with salt and pepper and half of the herb mixture.
- Place pork loin on a cutting board. Holding the blade of the knife parallel to board, cut along the length of the pork loin, but not all the way through. Unfold so that it opens like a book. Place butterflied loin on top of pork belly. Season with salt and pepper and spread with remaining herb mixture.
- Roll pork away from you into a cylindrical shape; tie with kitchen twine at 1-inch intervals to make snug.
- Season skin with salt and pepper. Transfer to refrigerator, uncovered, so that it air-dries for 3 days.
- Fit a rimmed baking sheet with a rack and transfer pork to rack. Preheat oven to 500 degrees with a rack set in the lower third of the oven.
- Transfer pork, skin side up, to oven and cook until skin begins to crackle, 20 to 25 minutes. Reduce temperature to 325 degrees and continue roasting until an instant-read thermometer inserted into center of roast reaches 135 degrees, about 2 1/2 hours, tenting with foil if necessary. Let stand 30 minutes before slicing.
- Make the salsa verde: In a medium bowl, mix together shallot, parsley, chives, vinegar, oregano, and salt; whisk in olive oil until emulsified. Stir in mustard and lemon juice, set aside.
- Make the sandwich: Cover split sides of rolls with salsa verde. Place 3 porchetta slices and some of the crackling on one half of each of the rolls; top with arugula; and sandwich together with remaining half.
More about "porchetta pork belly wrapped pork loin recipes"
HOMEMADE PORCHETTA - COOKING WITH COCKTAIL RINGS
From cookingwithcocktailrings.com
ITALIAN PORCHETTA RECIPE PORK BELLY - FOOD NEWS
From foodnewsnews.com
EASY PORCHETTA - THE DARING GOURMET
From daringgourmet.com
GRILLED PORCHETTA - PERFECT HOLIDAY ROAST - VINDULGE
From vindulge.com
PORK BELLY WRAPPED PORCHETTA - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
PORCHETTA - ITALIAN PORK LOIN WRAPPED INSIDE OF PORK BELLY RECIPE
From stlcooks.com
PORCHETTA: HERB STUFFED ROASTED PORK BELLY - THE WOKS OF LIFE
From thewoksoflife.com
PORCHETTA - SAVOR THE BEST
From savorthebest.com
PORK BELLY PORCHETTA: THE BEST PORK ROAST EVER
From amazingribs.com
ALL-BELLY PORCHETTA RECIPE - SERIOUS EATS
From seriouseats.com
ANDOUILLE STUFFED PORK LOIN - THERESCIPES.INFO
From therecipes.info
CARLTON FARMS HOLIDAY 'MOCK' PORCHETTA - PORK LOIN WRAPPED IN …
From carltonfarms.com
CHEAT'S PORCHETTA PORK LOIN, PARMESAN CRUSTED POTATOES ... - DONAL …
From donalskehan.com
BACON-WRAPPED PORK TENDERLOIN RECIPE | BON APPéTIT
From bonappetit.com
PORK BELLY PORCHETTA RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
PORCHETTA: STUFFED AND ROLLED ITALIAN PORK ROAST RECIPE
From thespruceeats.com
PORK TENDERLOIN PORCHETTA | SMOKED, SLOW COOKER, OVEN OR GRILL
From smartslowcooker.com
PORCHETTA (AUTHENTIC ITALIAN PORK ROAST) - CHRISTINA'S CUCINA
From christinascucina.com
PORCHETTA WITH PORK BELLY - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
PORCHETTA (PORK BELLY-WRAPPED PORK LOIN) RECIPE BY BRIAN GENEST …
From redcipes.com
PORCHETTA – CHEF DAVID VERZELLO
From chefdavidverzello.com
PORCHETTA (ITALIAN STUFFED PORK LOIN) - BARBECUBIBLE.COM
From barbecuebible.com
PORCHETTA: A TRADITIONAL ITALIAN STUFFED ROAST PORK JOINT - WHAT …
From whatdadcooked.com
PORK BELLY "PORCHETTA" - OUR ITALIAN TABLE
From ouritaliantable.com
WHAT IS PORCHETTA AND HOW TO COOK IT – A COMPLETE GUIDE
From blog.cavetools.com
PORCHETTA RECIPE: ITALIAN PORK ROAST WITH CRACKLING - STRIPED SPATULA
From stripedspatula.com
PORK TENDERLOIN WRAPPED IN PORK BELLY RECIPES
From stevehacks.com
ROTISSERIE PORCHETTA RECIPE - SERIOUS EATS
From seriouseats.com
MAPLE PORK LOIN - THERESCIPES.INFO
From therecipes.info
ITALIAN PORCHETTA ROAST - SIMPLY WHISKED
From simplywhisked.com
PORCHETTA (PORK BELLY-WRAPPED PORK LOIN) | RECIPE | PORK BELLY, …
From pinterest.com
PORCHETTA - DADS THAT COOK
From dadsthatcook.com
SMOKED PORCHETTA - HEY GRILL, HEY
From heygrillhey.com
PORCHETTA PORK LOIN RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
ROASTED PORK SHOULDER “PORCHETTA STYLE” – MICHAEL RUGLIO
From michaelruglio.com
ITALIAN PORCHETTA | PORK LOIN RECIPE | NO RECIPE REQUIRED
From noreciperequired.com
PORCHETTA RECIPE - FOOD NEWS
From foodnewsnews.com
EASY PORCHETTA PORK TENDERLOIN RECIPE - KITCHEN KONFIDENCE
From kitchenkonfidence.com
BONELESS LOIN OF PORK FOIL WRAPPED - THERESCIPES.INFO
From therecipes.info
PORK BELLY PORCHETTA (WITH CRISPY SKIN!) - JESS PRYLES
From jesspryles.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love