PORCHETTA (AUTHENTIC ITALIAN PORK ROAST)
an authentic Italian porchetta recipe
Provided by adapted by Christina Conte
Categories Main Courses
Time 3h35m
Number Of Ingredients 7
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
ITALIAN PORK LOIN BRAISED IN MILK
Provided by Roz
Number Of Ingredients 14
Steps:
- In a large, deep, heavy pan, melt the olive oil and butter on low (do not burn).
- Add the garlic,onion, and pancetta and saute' for a minute or two (still on a low temperature setting).
- Do not trim the fat off of the pork loin.
- Generously (very generously) sprinkle sea salt all over the pork loin.
- Sprinkle black pepper all over the pork loin.
- Place the pork loin in the pan, fat side down and brown it thoroughly on all four sides on a low-temperature setting.
- Do not burn the olive oil and garlic!
- When browned nicely, add the hot milk, hot cream, capers, sage and lemon zest.
- Taste the sauce . . . add more salt to taste preferences.
- Partially cover the pan.
- Simmer on the a low-medium setting on the stove for 1-1/2 to 2 hours, turning the pork loin over occasionally.
- The milk sauce will bubble up, so stir it occasionally.
- Continually pour some of the sauce (baste) over the pork as it simmers.
- The color of the sauce should turn to a golden brown color; if not turn up the heat a little for a few minutes at the end.
- Taste the sauce and add more salt if necessary.
- After cooking time is finished, remove the pork.
- Thickly slice the pork and place it on individual plates.
- Pour the creamy, curdled sauce over the pork.
- Serve immediately and enjoy!
PORCHETTA-STYLE ROAST PORK
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
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.
ITALIAN-STYLE ROAST PORK WITH CRISPY CRACKLING
A take on the fennel-seasoned Italian dish porchetta, this Sunday lunch-worthy loin has a layer of perfect crackling
Provided by James Martin
Categories Main course
Time 2h40m
Number Of Ingredients 12
Steps:
- Pound the garlic, bay, pepper, 1 tsp sea salt and 1 tbsp of the fennel seeds using a pestle and mortar, then stir in 1 tbsp oil. Place the pork, skin-side up, in a clean sink and pour over a kettleful of boiling water (this tightens the skin - the first step towards great crackling). Drain, pat dry and place, skin-side down, on a chopping board. Rub the garlicky paste all over it, then roll up the loin and tie it at intervals with kitchen string. Arrange the onion and lemon in the centre of a roasting tin and sit the pork on top, skin-side up. Rub the rind with the remaining salt and leave at room temperature, uncovered, for 1 hr.
- Heat oven to 230C/210C fan/gas 8. Rub the skin of the pork with the remaining oil. Lightly crush the remaining fennel seeds and scatter over the meat. Roast for 30 mins, then turn the heat down to 180C/160C fan/gas 4 and continue to roast for 1 hr 20 mins. Remove the pork, cover loosely and leave to rest for 30 mins. If your crackling isn't crisp, pop the joint under a hot grill for a few mins, but watch it as it will burn very easily.
- Meanwhile, make the gravy. Tip away all but 1 tbsp of fat from the tin and put on the hob. Add the flour and mix with the onion and lemon, scraping any bits from the bottom. Pour in the Marsala and let it bubble, then gradually add the stock and any of the resting juices, and simmer gently for 8-10 mins. Season, if needed, and strain through a sieve before serving.
Nutrition Facts : Calories 676 calories, Fat 42 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 64 grams protein, Sodium 2.2 milligram of sodium
More about "pork the italian way recipes"
10 CLASSIC ITALIAN PORK DISHES - THE SPRUCE EATS
ITALIAN PORK SHANK OSSO BUCO - JULIA RECIPES
From juliarecipes.com
ITALIAN PORK ROAST - BETTER HOMES & GARDENS
From bhg.com
PHILLY ITALIAN PORK SANDWICH (DINIC’S COPYCAT RECIPE)
From thewoksoflife.com
PORCHETTA SEASONING: EASY HOMEMADE SPICE BLEND | IT …
From itisakeeper.com
THE BEST GARLIC BAKED PORK TENDERLOIN RECIPE EVER
From sweetcsdesigns.com
ITALIAN BREADED PORK CHOPS - JO COOKS
From jocooks.com
ITALIAN-INSPIRED BAKED PORK CHOPS WITH POTATOES | KITCHN
From thekitchn.com
10 MOST POPULAR ITALIAN PORK DISHES - TASTEATLAS
From tasteatlas.com
ITALIAN PORK MAIN DISH RECIPES
From allrecipes.com
EASY SLOW ROASTED PORK SHOULDER (IN THE OVEN) - SAVORING ITALY
From savoringitaly.com
ITALIAN STUFFED PORK LOIN - SIP AND FEAST
From sipandfeast.com
SLOW COOKER ITALIAN ROASTED PORK SANDWICH - WYSE GUIDE
From wyseguide.com
PORK MILANESE (CRISPY ITALIAN PORK CUTLETS) - POSH JOURNAL
From poshjournal.com
PORK TENDERLOIN MARINADE - THE BIG MAN'S WORLD
From thebigmansworld.com
30 SUPER-SATISFYING PORK LOIN RECIPES - TASTE OF HOME
From tasteofhome.com
MINI BEEF AND PORK MEATBALLS - KATIESCUCINA.COM
From katiescucina.com
CLASSIC ITALIAN MEATBALLS RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
ROSEMARY AND GARLIC PORK TENDERLOIN - SAVORING ITALY
From savoringitaly.com
30 WAYS TO COOK A PORK LOIN - MSN.COM
From msn.com
ITALIAN LASAGNA RECIPE - COOKING FOR KEEPS
From cookingforkeeps.com
HOW TO COOK PORK BELLY - GREAT ITALIAN CHEFS
From greatitalianchefs.com
PULLED PORK ITALIAN WAY WITH RED WINE AND ROSEMARY
From philosokitchen.com
A SPECTACLED OWL - PARENTING | HOMESCHOOLING | CRAFTS | GARDENING …
From aspectacledowl.com
THE BEST ITALIAN PORK RECIPES - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
50+ BEST CASSEROLE RECIPES ( BREAKFAST & DINNER CASSEROLES!)
From savoryexperiments.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