Porkettes Recipes

EASY PORCHETTA

Steps:

• *See step-by-step pictures in blog post for visual reference.If using a pork belly: Lay it skin side down and rub the top side down with the seasonings. Then roll up the belly and tie it with twine to secure it. If using a roast: Lay the roast down and make several cuts into it lengthwise leaving the meat attached at the one side. Each slice should be roughly 1/2 inch or so thick. (Think of the pork roast looking like a book with "pages" of sliced meat that are attached at the binding.) Rub down the exterior of the roast with the salt as well as inside each layer.Note: With a well-marbled roast you won't be able to get precise slices and that's okay, just do your best and rub the spices/herbs in the crevices.
• Fold open the first slice/layer and generously sprinkle with the fennel, pepper, herbs, lemon zest and garlic. Continue to fold over the slices and sprinkle the spices/herbs between each slice. Rub down the exterior of the roast with some of the crushed fennel and pepper.Use kitchen twine to tie the roast.At this point you can cover and chill the roast until you're ready to cook it. It's a great make-ahead dish and can be prepared a day ahead.
• Preheat the oven to 350 degrees F.Place a tablespoon or two of oil in a large heavy skillet (I prefer cast iron for this) and heat the skillet on the stove. When it's good and hot place the roast in the skillet. It should sizzle and sputter.Use hot pads to carefully lift the hot skillet and place it on the middle rack of the oven. Roast for 1 hour and then, moving quickly to avoid too much heat escaping, turn the roast over and continue to cook for another hour. If the roast seems dry and the pan juices have evaporated add 1/4cup or so of broth or water to the bottom of the skillet.Turn the roast over a final time and cook for another 15-20 minutes or until the internal temperature registers 185 F if using pork belly or 145-150 F if using a pork roast.The roast should be beautifully browned and caramelized.Remove the porchetta from the skillet, place on a platter and tent with foil for a few minutes.Note: If you like you can make a delicious pan sauce from the drippings in the skillet. Place the skillet on the stovetop over medium high heat, pour in a little white wine and whisk to scrape the bits off the bottom of the skillet. Add a little broth or water and simmer for a few minutes.
• Enjoy the porchetta sliced and served with the pan sauce spooned over it along with mashed potatoes or polenta and vegetables.Or slice the porchetta and serve it on crispy Italian bread for sandwiches. This makes great leftovers!To reheat leftovers: Place the sliced porchetta in a covered microwave-safe dish to retain the moisture and microwave until heated through.

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!

PORKETTA

Steps:

• 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.

PORKETTA

Steps:

• 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).

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.

ITALIAN EAST COAST PORKETTE

Steps:

• 1. First wash roast in cold water and pat dry. Use a sharp knife and cut several slits in the roast, deep enough to fit the garlic into.I usually make 5 holes for the garlic and 5 holes for the parsley. After you make the slits in the meat, stuff one of the half garlic cloves into each slot, then take the parsley and stuff into the hole with the garlic. Turn roast over and do the same to the other side. Pour vinegar over the roast, making sure it goes into the holes.Use fresh Rosemary sprigs as a base for the roast. Make sure the roast is fat side up, now rub with salt and pepper to taste. Add about one cup of water to the roasting pan over with foil and bake for 2 1/2 hours. Cool in pan for at least 1 hour. Transfer to cutting board. Cool pan juices and remove fat,strain out herbs.Slice roast thinly and return to juices simmer on med heat , serve on crusty rolls with au jus.