Porketta Recipes

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Porchetta (Authentic Italian Pork Roast) image

an authentic Italian porchetta recipe

Provided by adapted by Christina Conte

Categories     Main Courses

Time 3h35m

Number Of Ingredients 7

one fresh porchetta roast with the skin (ask your reputable butcher) weighing 8 to 10 lbs
Kosher or sea salt (I used Maldon)
fresh or dry rosemary
wild Tuscan fennel pollen (if you can source it) at least 1 oz, but as you can see, more is better in this case (it is expensive, though) this brand is from Italy's most famous butcher
freshly ground black pepper
good quality extra virgin olive oil
crusty Italian bread rolls for serving


  • 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


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


  • 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


Porketta Roast image

A spicy, tasty and extremely moist boneless pork roast. This recipe uses a dry rub combination that you rub on the meat before you roast it. The rub includes dill seed, fennel seed, oregano, lemon pepper, garlic and onion powder.

Provided by Dee

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 1h45m

Yield 5

Number Of Ingredients 7

1 tablespoon dill seed
1 tablespoon fennel seed
1 teaspoon dried oregano
1 teaspoon lemon pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder
4 pounds boneless pork roast


  • Preheat oven to 325 degrees F (165 degrees C).
  • In a small bowl, combine the dill seed, fennel seed, oregano, lemon pepper, onion powder and garlic powder. Mix well and apply to the roast. Place roast in a 10x15 inch roasting pan.
  • Bake at 325 degrees F (165 degrees C) for 1 to 1 1/2 hours, or until internal pork temperature reaches 145 degrees F (63 degrees C).

Nutrition Facts : Calories 398.8 calories, Carbohydrate 1.8 g, Cholesterol 130.1 mg, Fat 24.4 g, Fiber 0.9 g, Protein 40.7 g, SaturatedFat 8.8 g, Sodium 174.7 mg, Sugar 0.1 g


Porchetta image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 4h30m

Yield 12 to 15 servings

Number Of Ingredients 10

8 ounces pancetta, finely chopped
10 cloves garlic, minced
Grated zest of 3 lemons
Grated zest of 1 orange
1/2 cup chopped fresh flat-leaf parsley
Leaves from 4 sprigs fresh rosemary, chopped
Kosher salt
2 tablespoons red pepper flakes
2 tablespoons rinsed capers, chopped
1 10-to-12-pound skin-on boneless fresh ham, butterflied


  • 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.


Porketta image

Provided by Food Network

Categories     main-dish

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 12

1 (6-pound) boneless pork butt roast
2 teaspoons salt
2 tablespoons freshly ground black pepper
12 cloves garlic, chopped
1 cup chopped fresh parsley
1/2 cup fennel seeds
1/4 cup olive oil
1 fennel bulb, finely chopped, feather tops saved for garnish
8 new potatoes, quartered
4 carrots, peeled and cut into 2-inch pieces
4 parsnips, peeled and cut into 2-inch pieces
2 onions, cut into 2-inch chunks


  • Preheat an oven to 325 degrees F.
  • Cut the roast in half lengthwise and open it like a book. Combine the salt, pepper, garlic, parsley, fennel seeds and olive oil in a small bowl. Rub the seasoning mixture all over the pork, pressing the fennel seeds and garlic into the meat. Spread the chopped fennel bulb over the meat, the fold the meat back together and tie it with a string.
  • Place the meat in a roasting pan, cover and bake for 2 1/2 to 3 1/2 hours. Toward the last 40-50 minutes of cooking, scatter the potatoes, carrots, parsnips, and onions in the roasting pan around the meat, and continue to cook until pork is cooked through and falls apart when touched with a fork. Stir the vegetables now and then so they brown evenly.
  • Allow meat to sit for 5 minutes on a cutting board. To serve, pull the pork apart (instead of slicing), and serve with the roasted vegetables. Garnish with feathery fennel tops.


Stuffed porchetta image

This classic Italian dish of rolled pork belly is stuffed with a deliciously herby, fruity stuffing and has crisp and crunchy crackling

Provided by Rosie Birkett

Categories     Dinner, Lunch, Main course, Supper

Time 3h35m

Number Of Ingredients 19

1 ½kg bone-out pork belly
1 tbsp bicarbonate of soda
3 tsp fennel seeds
1 tsp chilli flakes
1 tbsp extra virgin olive oil
1 medium onion , finely chopped
½ fennel bulb , hard core cut out and discarded, the rest finely chopped
½ tsp coriander seeds , crushed
2 garlic cloves , crushed
250g minced pork shoulder
1 slice sourdough bread, torn into small pieces
25g toasted pine nuts
grated zest 1 unwaxed orange
3 dried apricots , finely chopped
3 sage leaves , finely chopped
½ tbsp rosemary leaves, chopped
½ tbsp lemon juice
freshly grated nutmeg
1 egg , beaten


  • 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.

Nutrition Facts : Calories 480 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 3.3 milligram of sodium


Porkettas image

For as long as I can remember, these flavorful sandwiches have been part of our Christmas Eve buffet. Now our daughters carry on the tradition with their own families.

Provided by Taste of Home

Categories     Lunch

Time 3h

Yield 16-20 servings (6-2/3 cups meat).

Number Of Ingredients 9

1 boneless pork shoulder roast (5 to 5-1/2 pounds)
2 teaspoons fennel seed
2 teaspoons each dried celery flakes, basil, parsley flakes, oregano and rosemary, crushed
2 teaspoons garlic salt
1 teaspoon salt
1 teaspoon pepper
1-3/4 to 2 cups chicken broth
16 to 20 hard rolls, split
Applesauce, optional


  • Cut about five deep slits across top of roast. Combine seasonings; stuff some into the slits. Reserve remaining seasoning mixture. Tie meat securely and place in a roasting pan. Pour 1-3/4 cups broth around roast. Bake, uncovered, at 325° for 2-3/4 to 3-1/4 hours or until a thermometer reads 170° and meat is very tender. Measure drippings, adding additional broth to make 1-1/4 cups; set aside. Remove tie from meat. Cut meat into bite-size pieces; trim and discard fat. Place meat in a large saucepan. Add reserved drippings and seasoning mixture; mix well. Heat through. Serve on hard rolls. Top meat with applesauce if desired.

Nutrition Facts : Calories 419 calories, Fat 16g fat (5g saturated fat), Cholesterol 129mg cholesterol, Sodium 745mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 1g fiber), Protein 41g protein.


Porketta image

A blend of a recipe or two in which I liked the outcome. This was close to porketta that I have had over the years. Surprisingly easy to make.

Provided by Kevin L.

Categories     Pork

Time 3h

Yield 1 roast, 4-6 serving(s)

Number Of Ingredients 15

2 tablespoons fennel seeds
2 tablespoons dill seeds
2 teaspoons dried oregano
1 teaspoon anise seed
2 teaspoons lemon pepper seasoning
2 teaspoons kosher salt
2 teaspoons Italian spices, Italian Seasonings
3 teaspoons black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
6 garlic cloves
4 lbs pork butt, boneless
1 cup chicken stock
1 tablespoon olive oil


  • Place fennel, dill, anise seeds, dried oregano and salt in mortar and crush using a pestle (or place in plastic bag and pound) until most of seeds are crushed.
  • Add all other dry seasoning and mix well.
  • Wash and dry roast.
  • I enjoy the spices that are both inside and outside on a roast. So, I slice roast in order to "unroll" the roast. (This all depends on thickness of roast. I get butcher to cut me a 4 pound roast and at this size there is enough meat to slice and roll out.) I cut down into roast and then start cutting in circle (I am no expert, but generally, I can get a roast to open up. And it does not need to be perfect!).
  • Lay roast out flat.
  • Insert whole garlic cloves into the meat (may need to slice open areas to crate a fold).
  • Rub olive oil on roast, top and bottom. (Helps to hold the seasonings.).
  • Apply seasoning to top (the inside of a rolled up roast), leaving enough seasonings to coat the outside of roast.
  • Once seasoning applied to top (inside), roll up the roast and secure with twine.
  • Apply remaining seasoning to outside of roast.
  • Place in roaster/pan, (if there is fat on roast, place the fat side up) cover and place in refrigerator for two hours. (This step can be skipped and or extended longer).
  • Add chicken stock to roaster/pan.
  • Bake uncovered at 325 degrees for 30 minutes (to brown or crisp outside of roast).
  • Cover and continue to bake at 325 degrees for 2 hours or until done (internal temperature of 160 degrees F) (I uncover for last 15 minutes to again brown or crisp outside of roast).
  • Once done, remove from oven, place on serving tray and cover. Let sit for 10 to 15 minutes.
  • Slice and serve, leftovers make for great sandwiches.
  • You can add cut potatoes and carrots to roaster and season as you wish. I added them in last 1 - 1 1/2 hour of cooking time (depends on how soft ones like the vegetables).

Nutrition Facts : Calories 1097.5, Fat 76.4, SaturatedFat 25.4, Cholesterol 301.2, Sodium 1240.1, Carbohydrate 9.8, Fiber 2.9, Sugar 1.1, Protein 88.3


Porketta Roast image

This is from the Seasonal Cabin cookbook. I haven't tried this recipe although I intend to. it is being posted in responce to a request.

Provided by Miss Erin C.

Categories     Pork

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 tablespoon kosher salt
1 tablespoon fennel seed
1 tablespoon anise seed
1 bay leaf, finely crumbled
1 tablespoon coarsely ground black pepper
1 tablespoon paprika
3/4 tablespoon onion powder
1/4-1/2 tablespoon crushed hot pepper flakes
2 1/2-3 lbs pork roast
2 tablespoons olive oil
6 -8 cloves garlic, chopped


  • Combine first 4 ingredients and coaresly crush with a mortar and pestle, combine with remaining seasoning ingredients.
  • Rub pork roast all over with olive oil, place in a large plastic storage bag.
  • Combine seasoning mix with garlic.
  • Sprinkle over roast, rub into roast with fingers.
  • Let the roast stand at room temp 1 hour or up to 12 hours in the refrigerator.
  • Heat oven to 450F degrees.
  • Place pork, fat-side up in a roasting pan.
  • Top with any loose seasonings in the plastic bag.
  • Roast uncovered for 10 minutes.
  • Reduce temp to 300F and continue roasting until internal temp reaches 155F about 1 to 1-1/2 hours.
  • When done, remove from oven and tent loosely with foil.
  • Let stand 15 minutes before carving.


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


  • 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


Porchetta image

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

1 5-6-pound piece fresh pork belly, skin on
1 (trimmed) 2-3-pound boneless, center-cut pork loin
3 tablespoons fennel seeds
2 tablespoons crushed red pepper flakes
2 tablespoons minced fresh sage
1 tablespoon minced fresh rosemary
3 garlic cloves, minced
Kosher salt
1/2 orange, seeded, thinly sliced


  • 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.


Porchetta image

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

1 bunch fresh sage, leaves removed and finely chopped
1 bunch fresh rosemary, leaves removed and finely chopped
1 bunch fresh oregano, leaves removed and finely chopped
12 cloves garlic, finely chopped
6 tablespoons fennel pollen
Coarse salt and pepper
3 tablespoons freshly grated lemon zest
1 (5- to 8-pound) pork belly, skin-on
Coarse salt and freshly ground pepper
1 (3- to 4-pound) pork loin
1 shallot, very finely chopped
6 tablespoons chopped fresh flat-leafed parsley
2 tablespoons minced chives
3 tablespoons Chardonnay vinegar
1 tablespoon chopped fresh oregano
1/2 teaspoon coarse salt
3/4 cup olive oil
1/2 teaspoon Dijon mustard
Juice of 1 lemon
4 filone rolls, split
12 (1/4-inch thick) slices porchetta
1 cup baby arugula


  • 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.

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What temperature should porchetta be cooked? Preheat oven to 425°F (220°C). Place fat-side up on a wire rack in a roasting pan. Roast for one hour, until the fat is crisp. Reduce heat down to 325º F (160°C) and cook until the internal temperature reaches 168° F (75°C), about 60 to 80 minutes longer; test in several spots to be sure of ...
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2011-08-15 Step 5. Let porchetta sit at room temperature for 2 hours. Preheat oven to 500°. Season porchetta with salt. Roast on rack in baking sheet, turning once, for 40 minutes. Reduce heat to 300° and ...
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2015-10-25 Preheat the oven to 450°F (232°C) and position the rack in the middle of the oven. Place the pork in a large roasting pan. Rub the pork all over with the olive oil and add the chicken stock and wine to the pan. Roast the pork, uncovered, until …
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2021-12-11 Lift the porchetta on the cooling rack off the baking dish and carefully drain all the fat from the bottom of the baking dish into a heatproof bowl. Put the porchetta back onto the baking dish and baste the skin with the fat in the bowl. Once the oven comes up to temperature put the porchetta back into the oven.
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2022-05-30 Using a spice mill or a mortar and pestle, grind until fine. 3. In a small bowl, stir together the ground spices with the garlic, thyme oregano, rosemary, lemon zest and olive oil. Rub the mixture onto the meat side of the belly, and on the top side of the pork roast. Carefully roll up the roast to enclose the marinade, then wrap with pork belly.
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2022-05-23 9. Pork Pot Pie. This pot pie is packed with leftover pork, veggies, and peas, with half the carbs of a normal pie. As such, it’s healthier and filling at the same time! Create a complete meal by serving this pie with potatoes and sprouts cooked together (also known as bubble and squeak). 10.
From insanelygoodrecipes.com

2021-06-28 With that in mind, here are my 15 favorite sides to serve with porchetta. 1. Italian Roasted Potatoes. Italian roasted potatoes are an excellent dish with a fresh, herby flavor. Crispy on the outside and soft and tender inside, these potatoes pair …
From insanelygoodrecipes.com

2020-06-29 Easy Porchetta Recipe Enjoy the incredible flavor of this iconic Italian roasted pork without spending a ton of prep time or breaking your budget! This homemade porchetta is easy to make and is delicious served as part of a main course meal or to make deeeelicious porchetta sandwiches! If you’ve ever had Italian porchetta you know what it’s like to crave this succulent …
From daringgourmet.com

Weekend Recipe: Iron Range Porketta Recipe - KCET top www.kcet.org. 1. Combine fennel seeds, 1 tablespoon salt, 2 teaspoons pepper, and garlic in bowl. Butterfly pork and cut 1-inch crosshatch pattern, ¼ inch deep, on both sides of roast. Rub pork all over with spice mixture, taking care to work spices into crosshatch. Wrap meat tightly with ...
From therecipes.info

2018-07-27 Instructions. Mix all spices together. Pre heat oven to 300 degrees. Remove any rind from pork shoulder and rub the spice mixture over the shoulder. Add water to the roasting pan to reach halfway up the sides of the shoulder. Cover tightly and cook 4 1/2 hours at 300 degrees. Strain and thicken drippings with diluted corn starch.
From kenskitchen.ca

2012-01-09 At D&A Fine Meats, butcher Dominic Nesci is proud of his family’s porketta. He squares off a pork shoulder, leaving the skin on but trimming the fat. He bones and butterflies the meat, pounds it ...
From thestar.com

2015-01-24 Instructions. Butterfly Pork Roast by making a vertical slice and then slicing on the left and the right bottom sides to open up roast. In a bowl combine salt, paprika, onion powder, Italian seasoning and sugar. Rub on all sides of the pork. Stuff pork with chopped garlic, fennel greens and fennel bulb.
From diningwithalice.com

Preheat the oven to 325oF (165oC). In a small bowl, add fennel seeds, dill seeds, oregano, lemon pepper, onion powder, and garlic powder. Mix them well. Coat the pork roast with this spice mixture. Place the pork in a 10×15 inch roasting pan. Put the roasting pan in the oven and bake the pork for about 1 to 1 ½ hours.
From thefoodxp.com

Preheat the oven to 220C, gas mark 7. Remove the pork from the fridge to come up to room temperature. Toast the pine nuts in a small dry frying pan, remove, and set aside. In a large flat frying pan, cook the pork mince on a medium high heat in a good glug of olive oil until crumbly and cooked through, but not browned.
From whatdadcooked.com

2 days ago Following morning, preheat oven to 250°F. Place porchetta on a wire rack set in a shallow baking pan, and bake in preheated oven for 10-11 hours or until a meat thermometer reads an internal ...
From torontosun.com

Heat oven to 450F degrees. Place pork, fat-side up in a roasting pan. Top with any loose seasonings in the plastic bag. Roast uncovered for 10 minutes. Reduce temp to 300F and continue roasting until internal temp reaches 155F about 1 to 1-1/2 hours. When done, remove from oven and tent loosely with foil.
From stevehacks.com

2021-08-22 Porchetta (pronounced "pore-KET-ah" or "pore-KET-tah") is a famous Italian dish of stuffed boneless and butterflied pork shoulder that is wrapped and roasted in pork belly, which crisps up and releases delicious juices when the porchetta is sliced. This recipe uses pork loin in place of the shoulder since it holds together and makes slicing easier. It's best to prepare the …
From thespruceeats.com

2019-01-31 Instructions. Preheat the oven to 350°F. Lay the pork skin side down on a work surface, with a sharp knife make a few slits in the flesh. Make a lengthwise slit on the tenderloin. In a small bowl, mix together the sage, rosemary, garlic, 2 tablespoons of salt and 2 …
From nonnabox.com

2020-04-18 Roll belly into a tight log and push to top of cutting board, seam-side down. Cut 12 to 18 lengths of kitchen twine long enough to tie around the pork and lay them down in regular intervals along your cutting board, about 1-inch apart each. Lay rolled pork seam-side down on …
From seriouseats.com

2018-06-11 This easy porketta seasoning recipe has all the flavors of Italian seasoning just kicked up a notch. Porketta seasoning also has fennel seed, onion, and garlic. It takes only 5 minutes to assemble this homemade seasoning blend. So easy and so simple. Nothing fancy, but phenomenal flavors to anything you put this porketta seasoning on!
From itisakeeper.com

2018-12-17 Tie the loin with butcher's twine at 1-inch intervals. In a small bowl, combine 1 tablespoon kosher salt and 1 teaspoon baking soda. Rub the salt and baking soda mixture all over the skin. Place the porchetta on a rack set in a roasting pan or rimmed baking sheet.
From stripedspatula.com

2020-09-11 Iron Range Porketta Sandwiches. Gently crush the fennel seeds with the back of a heavy skillet. Toss them into the skillet, place over high heat, and toast for about 2 minutes until fragrant. Add to a small bowl and mix with the garlic powder, kosher salt, and black pepper. Slice the pork open like a book, then cut 1/2-inch-deep slits about 2 ...
From thetakeout.com

2018-07-23 Make the Brine. Combine 1/3 cup salt and 1/4 cup sugar in two quarts of water. Stir the mixture vigorously until there are no solids left. The salt cannot properly work if it is solid, and the sugar can leave burned spots on your finished dish. Then, pour the mixture into a shallow pan.
From blog.cavetools.com

Sit the porchetta on top, then pour in 500ml of water and the remaining 325ml of wine. Place in the hot oven for 30 minutes, then reduce the temperature to 180ºC/350ºF/gas 4 and leave to cook for 4 to 5 hours, or until the meat is really tender, basting now and again. Remove the porchetta to a board to rest for at least 30 minutes.
From jamieoliver.com

2021-12-01 Preheat oven to 500˚F. When the oven is ready, roast the porchetta for 30 minutes. Reduce the oven temperature to 300˚F and cook for 1.5 – 2 hours, or until the internal temperature of the pork loin reaches 160˚F. If needed, increase the oven to 500˚F and roast until the skin is crispy and golden brown.
From simplywhisked.com

Porchetta Recipes by our Grandmas. We have collected some traditional Porchetta Recipes as are prepared by our Italian Nonne. Porchetta is the ideal recipe to make outdoors when you have a large group of family and friends. Depending on the size of the crowd you can make an entire little pig or just a portion of it.
From cookingwithnonna.com

2021-03-16 Preheat oven to 325 degrees fahrenheit. Liberally season the entire pork roast with kosher salt and black pepper, making sure to get all sides and the ends. Liberally coat the entire pork roast in the porketta seasoning, again, making sure to get all sides and the ends. Cut 4 pieces of twine about 12 inches long.
From itisakeeper.com

2019-07-31 Porchetta Seasoning - Rub roast with oil and liberally apply seasoning to coat the outside of the roast. For a bigger roast, you can double or triple or quadruple the seasoning. 1 teaspoon granulated onion 3 teaspoons granulated garlic 3 teaspoons dried parsley 2 teaspoons ground black pepper 2 teaspoons dried basil 2 teaspoons dried rosemary 2 teaspoons dried …
From grandmabehrendt.com

Preheat oven to 500°. Season porchetta with salt. Roast on rack in baking sheet, turning once, for 40 minutes. Reduce heat to 300° and continue roasting, rotating the pan and turning porchetta occasionally, until an instant-read thermometer inserted into center of meat registers 145°, 1 1/2-2 hours more.
From selectedrecipe.com

2017-12-16 Put the roast in the oven for 15 minutes at 475 degrees F. Rotate the roasting pan 180 degrees, and then roast for another 15 minutes. Reduce the heat to 325F, and continue roasting for 2 hours. Check the pan every 20 minutes, …
From thewoksoflife.com

Place into the oven to roast at 450° for 45 minutes. Then, reduce the oven temperature to 325°, and continue to roast the meat until the digital thermometer reaches 190° (roughly 1 hour and 35 minutes longer). Once out of the oven, allow the porchetta to rest for 15-20 minutes, then cut the kitchen twine and remove it.
From thecozyapron.com

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