Porchetta Ragu Recipes

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PORCHETTA RAGU



Porchetta ragu image

Be inspired by the Italian rolled pork dish, porchetta. This ragu is ideal when you have guests - leave it simmering whilst you entertain

Provided by Esther Clark

Categories     Dinner

Time 3h20m

Yield Serves 6-8

Number Of Ingredients 21

2 tbsp olive oil
800g pork shoulder, diced
3 pork sausages
1 onion, chopped
1 carrot, chopped
1 celery stick, chopped
2 large garlic cloves, crushed
2 tsp fennel seeds, crushed
pinch of chilli flakes (optional)
200ml white wine
2 bay leaves
2 rosemary sprigs, leaves picked and finely chopped
½ bunch of thyme
100ml chicken stock
3 tbsp tomato purée
2 x 400g cans chopped tomatoes
2 tbsp double cream
1 lemon, zested
½ bunch of parsley, finely chopped
500g rigatoni pasta
grated parmesan, to serve

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.

Nutrition Facts : Calories 514 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 0.5 milligram of sodium

PORCHETTA PORK ROAST



Porchetta Pork Roast image

This rich, crackling-coated pork roast has all the intense garlic, lemon and herb flavors of a classic Italian porchetta, but is much simpler to make (case in point: you don't need to de-bone a whole pig). The only potentially tricky part is scoring the skin. If you are buying the meat from your butcher you can have them do it for you. Or, use your sharpest knife or a razor blade. It's worth the effort for the amber-colored cracklings it produces. The recipe feeds a crowd, so make it for a large gathering. Or plan on leftovers, which make excellent sandwiches for lunch the next day.

Provided by Melissa Clark

Categories     dinner, roasts, main course

Time 12h

Yield 8 to 12 servings

Number Of Ingredients 11

1 (7- to 8-pound) bone-in, skin-on pork shoulder roast, or a 6- to 7-pound boneless roast, fat trimmed to 1/4-inch thickness
1/4 cup chopped fennel fronds
1/4 cup chopped fresh rosemary
2 teaspoons chopped fresh sage leaves
5 garlic cloves, grated or mashed to a paste
Finely grated zest of 1 lemon
1 1/2 tablespoons kosher salt
1 teaspoon fennel seed
3/4 teaspoon red pepper flakes
1/2 teaspoon black pepper
1/4 cup extra-virgin olive oil

Steps:

  • Score skin and fat all over pork, taking care not to cut down to the meat.
  • In a food processor or mortar and pestle, combine fennel fronds, rosemary, sage, garlic, lemon zest, salt, fennel seed, red pepper flakes and black pepper. Pour in oil. Pulse or mash until it forms a paste. Rub all over pork. If using a boneless roast, tie with kitchen string at 2-inch intervals. Transfer to a large bowl and cover with plastic wrap. Refrigerate at least 6 hours and preferably overnight.
  • Remove pork from refrigerator 1 to 2 hours before you want to cook it. Heat oven to 450 degrees. Transfer pork to a rimmed baking sheet and roast 35 minutes. Reduce temperature to 325 degrees and cook an additional 2 hours 45 minutes to 4 hours, until a thermometer inserted into the thickest part of the meat reads 180 degrees, which will give you sliceable, tender meat. (Bone-in roasts will take longer than boneless ones.)
  • Transfer pork to a cutting board and let rest 15 to 30 minutes before serving. Make sure everyone gets some of the cracklings.

Nutrition Facts : @context http, Calories 505, UnsaturatedFat 21 grams, Carbohydrate 2 grams, Fat 35 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 11 grams, Sodium 777 milligrams, Sugar 0 grams, TransFat 0 grams

CHEF JOHN'S PORCHETTA



Chef John's Porchetta image

We're going to simplify traditional porchetta by making a smaller, simpler version using pork shoulder. It makes a great sandwich, especially topped with some fried, crispy pancetta.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 9h45m

Yield 6

Number Of Ingredients 14

1 (2 1/2 pound) boneless pork shoulder blade roast
olive oil
1 tablespoon kosher salt, divided
1 tablespoon freshly ground black pepper
2 tablespoons chopped fresh sage leaves
2 tablespoons chopped fresh rosemary
1 orange, zested
6 cloves garlic, minced
2 teaspoons fennel seeds, lightly crushed
olive oil
½ anchovy fillet
1 teaspoon red pepper flakes, or to taste
¼ cup white wine vinegar
¼ cup chopped Italian parsley

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.

Nutrition Facts : Calories 265.7 calories, Carbohydrate 2.9 g, Cholesterol 71.4 mg, Fat 19.1 g, Fiber 1 g, Protein 19.8 g, SaturatedFat 6.3 g, Sodium 1032.1 mg, Sugar 0.1 g

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

RAGU DI PORCHETTA WITH PAPARDELLE



RAGU DI PORCHETTA WITH PAPARDELLE image

Categories     Pasta     Pork     Dinner     Fall     Winter

Number Of Ingredients 21

Marinade:
1 large onion, quartered
2 carrots, peeled and halved
5 cloves garlic, smashed
1 (750 ml) bottle red wine
3 fresh bay leaves
Stew:
5 pound pork shoulder roast, cut into 2 inch-sized chunks (one larger piece will have bone)
1 smoked pork shank
Extra-virgin olive oil, to coat pan
8 ounces slab bacon, cut into lardons
2 cups of pearl onions
2 carrots, cut into 1/4-inch dice
2 ribs celery, cut into 1/4-inch dice
1 pound cremini mushrooms,rough chopped
4 cloves garlic, finely chopped
1 cup tomato paste
2 cups red wine (reserved marinade)
3 to 4 cups beef stock, plus more as needed
3 bay leaves
1 teaspoon of fresh rosemary (minced finely)

Steps:

  • Marinade: Combine the onion, carrots, garlic, bay leaves, and wine in a large bowl or container. Add the beef, cover, and let sit in the refrigerator overnight. Cook's Note: This is an important step, it makes a huge flavor difference, but it is not necessary. Preparation: Preheat the oven to 350 degrees F. For the stew: Remove the beef from the marinade. Strain the veggies and bay leaves from the wine and discard, but reserving the wine. Coat a large, wide pan or Dutch oven with about a tablespoon of olive oil and bring to medium-high heat. Trim most of the meat of the pork shank, including some of the fat and dice into small pieces. (reserve the shank bone) Add the diced pork shank to the Dutch oven and cook until it gets brown and crispy. This will lace a gentle smokiness throughout the dish. Toss in the pearl onions, carrots, celery, rosemary, and season with salt. Cook the mixture for 8 to10 minutes or until the mixture starts to soften and become very aromatic. Add in the garlic and cook for 2 to 3 more minutes. Add the tomato paste and cook for 1 to 2 minutes. Add 3 cups reserved wine and the pork pieces. Stir to combine and cook until the wine has reduced by 1/2. Add the beef stock to just cover the surface of the pork. Toss in the bay leaves and the trimmed pork shank. Season with salt, if needed. Bring the liquid to a boil, cover the pot and put in the preheated oven. Cook the pork 2-2 ½ hours, checking occasionally to add more stock, if needed. During the last 30 minutes of cooking time, add the mushrooms, and more stock, if needed. Remove the pan from the oven, remove large shoulder bone, pork shank bone, and skim off any excess grease from the surface of the stew. At this point, I used two large forks to shred the pork a bit more and stir into the stew, but that is optional depending on what type of pasta you're serving with. Serve with pasta, such as papardelle.

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