Porchetta Recipe 335

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

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.

PORCHETTA (AUTHENTIC ITALIAN PORK ROAST)

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!

PORCHETTA

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.

CRISPY ROASTED PORCHETTA

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.

PORCHETTA PORK ROAST

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.

PORCHETTA ITALIANA

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.

STUFFED PORCHETTA

Steps:

• Score the pork belly skin with a sharp knife in a cross pattern. Score down to just before where the skin meets the fat, rather than the fat itself. Bring a large saucepan of water to a simmer and add the bicarbonate of soda. Lower the pork into the water, poach gently for 5 mins, then remove it from the water and leave to cool to room temperature.
• Meanwhile, toast the fennel seeds and chilli flakes in a dry frying pan over a high heat for 1-2 mins, then tip into a bowl and leave to cool. Grind the spices in a spice grinder or with a pestle and mortar, then mix with 1 tbsp fine sea salt.
• Once the pork has cooled, turn it skin-side down and pierce the underside of the meat all over with a knife. Rub the meat with the spiced salt rub, cover and put it in the fridge for at least 8 hrs or overnight. Can be prepared 24 hours ahead.
• The next day, make your stuffing. Heat the olive oil in a non-stick frying pan and add the onion and fennel. Season and cook gently over a low heat for 10 mins. Add the coriander seeds and garlic, and cook for another 2 mins, then add the mince. Cook for 8-10 mins until the mince is browned. Set aside and leave to cool.
• Transfer the mince and onion mix to a bowl and add the sourdough, pine nuts, orange zest, apricots, herbs, lemon juice and nutmeg. Season well, then mix together thoroughly with your hands. Add the egg and mix again.
• Lie the pork belly on a board, skin-side down. Form the stuffing into a sausage shape running all the way down the middle of the belly. Wrap the sides of the belly around the stuffing and tie with butcher's string. Place seam-side down in a roasting tin, uncovered, and chill for at least 2 hrs, preferably overnight. You want the skin to dry out completely so that it crisps up when you roast it.
• To cook the pork, remove it from the fridge and leave it for at least 1 hr to come to room temperature before you cook it. Heat oven to 180C/160C fan/ gas 4 and cook the pork for about 2 hrs, turning the tin every 30 mins or so. After 2 hrs, turn the heat up to 220C/ 200C fan/gas 7 and cook for another 20 mins. When the pork is done, a thermometer pushed into its centre should read 77C. If the skin looks in danger of burning, cover it with foil - but only do this once it has crackled.
• Once the pork has cooked, remove from the oven and leave to rest for 30 mins. When you're ready to carve, put the pork on a big chopping board. Using a sharp knife, slice the meat into rounds.

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!