Roasted Porchetta Recipes

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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

PORCHETTA (AUTHENTIC ITALIAN PORK ROAST)



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

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

ROASTED PORCHETTA



Roasted Porchetta image

Provided by Scott Conant

Categories     main-dish

Time P2DT3h30m

Yield 10 to 12 servings

Number Of Ingredients 14

40 cloves garlic (3 to 4 heads), lightly smashed
2 tablespoons fennel seeds
6 tablespoons dried juniper berries
3 tablespoons black peppercorns
1 bunch thyme
1 1/2 cups kosher salt
1/2 cup packed light or dark brown sugar
1 7-to-8-pound pork belly
2 tablespoons fennel seeds
1 tablespoon dried juniper berries
1 tablespoon black peppercorns
1/4 teaspoon ground nutmeg
2 tablespoons chopped fresh thyme
4 cloves garlic, coarsely chopped

Steps:

  • Make the brine. Fill a large pot with 1 gallon water. Add the garlic, fennel seeds, juniper berries, peppercorns and thyme. Bring to a boil, then reduce the heat and simmer 10 minutes. Remove from the heat, whisk in the salt and brown sugar and let cool to room temperature.
  • Brine the pork. Put the pork belly in a large roasting pan and pour the brine over it. Cover and refrigerate 24 hours.
  • Make the rub. Toast the fennel seeds, juniper berries and peppercorns in a medium skillet over medium heat until fragrant, 2 to 3 minutes. Pulse a few times in a spice grinder until coarsely ground. Transfer to a small bowl and stir in the nutmeg, thyme and garlic.
  • Spice the pork. Remove the pork belly from the brine and pat it dry. Spread the rub on the flesh side of the pork belly, using just what adheres; you may have some rub left over. Put the pork belly skin-side up on a large rimmed baking sheet and refrigerate, uncovered, 24 hours to dry it out.
  • Roll the pork. Preheat the oven to 475 degrees F. (If you have a convection setting, use it; preheat to 450 degrees F.) Flip the pork belly so it's skin-side down. Starting at a long side, roll into a cylinder.
  • Secure the roll with kitchen string: Tie separate pieces of string around the roll, about 3/4 inch apart.
  • Prick the pork all over with a skewer; this helps render the fat so the skin gets crisp.
  • Roast the pork. Put the pork belly on a rack set on a rimmed baking sheet. Tuck 4 upside-down spoons around the pork to keep it from rolling around. Roast 30 minutes, using a baster to baste the pork with the drippings and rotating the pan every 10 minutes. Turn the oven temperature down to 350 degrees F (325 degrees F for convection) and continue roasting, rotating the pan every 15 minutes, until the pork registers 155 degrees F on a thermometer, about 1 1/2 more hours.
  • Slice the pork. Let the pork rest 30 to 40 minutes, then cut off the string and slice about 3/4 inch thick.

STUFFED PORCHETTA



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

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.

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

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

PORKETTA ROAST



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

Steps:

  • 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 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

PORCHETTA-STYLE ROAST PORK



Porchetta-Style Roast Pork image

This savory Porchetta-Style Roast Pork is the perfect focus of any meal. Thinly slice any leftover roast pork and serve on crusty ciabatta for sandwiches the next day.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h15m

Number Of Ingredients 10

4 cloves garlic, smashed
2 tablespoons fennel seeds, toasted
2 tablespoons fresh rosemary
1 small lemon, zested, then halved lengthwise and thinly sliced
Kosher salt and freshly ground pepper
6 tablespoons extra-virgin olive oil
1 pork loin (2 1/4 pounds), trimmed
8 ounces pancetta, thinly sliced
1 pound small fingerling potatoes, halved
1 sweet yellow onion (12 ounces), cut into eighths

Steps:

  • Preheat oven to 425 degrees with rack in center. In a food processor, combine garlic, fennel seeds, rosemary, lemon zest, 1 1/2 teaspoons salt, and 3 tablespoons oil; pulse to a paste. Pat pork dry. On a rimmed baking sheet, rub pork all over with garlic mixture and wrap with pancetta, overlapping slightly; secure with twine at 2-inch intervals.
  • Toss potatoes, onion, and lemon slices with remaining 3 tablespoons oil. Season with salt and pepper; scatter around pork. Drizzle with 1/3 cup water; roast, basting with juices, until pancetta is crisp and a thermometer inserted in thickest part of meat registers 138 degrees, 40 minutes. Transfer to a cutting board; tent with foil.
  • Return sheet to oven and continue to roast vegetables, tossing once, 10 minutes more. Remove strings from pork and slice. Serve, alongside vegetables, and drizzled with pan juices.

PORCHETTA WITH ROASTED POTATOES



Porchetta With Roasted Potatoes image

When it comes to a special-occasion main course, it doesn't get more timeless or show-stopping than porchetta.

Provided by Maialino

Categories     Dinner     Party     Pork     Potato     Kid-Friendly     Christmas Eve     Christmas     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield 10-12 servings

Number Of Ingredients 12

1 tablespoon plus 1 1/2 teaspoons fennel seeds
6 garlic cloves, finely chopped
1/2 cup roughly chopped fennel fronds (from one bulb)
1 tablespoon plus 1 1/2 teaspoons kosher salt, plus more for seasoning
1 1/2 teaspoons freshly ground black pepper
2 tablespoons extra-virgin olive oil
5 1/2 pounds pork belly with skin attached
3 1/2 pounds boneless pork loin with fat cap
3 pounds fingerling potatoes
1 large rosemary sprig
Special equipment:
Butcher's twine, large roasting pan

Steps:

  • Preheat oven to 350°F and position rack in the lowest position.
  • Toast fennel seeds in a small skillet over high heat until fragrant, about 2 minutes. Transfer to cutting board along with garlic, fennel fronds, salt, and pepper and finely chop together. Transfer mixture to a small bowl and stir in oil.
  • Lay pork belly on cutting board, skin side down. Holding a large sharp knife parallel to the cutting board, split the belly in half, being careful not to cut all the way through the opposite end. Open the split belly like a book and spread fennel-garlic mixture all over. Place pork loin at the end of the skinless side of the belly, and tightly roll the belly around the loin, forming a roast. The skin should almost wrap the roast completely. Using butchers' string, tightly tie the roast at 1-inch intervals.
  • Transfer the porchetta to a large roasting pan and roast for 1 1/2 hours. Remove the pan from the oven and add the potatoes and rosemary. Season with salt and toss the potatoes in the pan juices to coat. Roast until an instant-read thermometer inserted into the center of roast registers 165°F and potatoes are tender, about 2 hours more.
  • Let the porcetta rest for 20 minutes before slicing.

PORCHETTA WITH ROASTED FINGERLINGS



Porchetta with Roasted Fingerlings image

Provided by Anne Burrell

Categories     main-dish

Time 4h35m

Yield 10 servings

Number Of Ingredients 20

1 bunch fresh rosemary, leaves finely chopped
1 bunch fresh sage, leaves finely chopped
20 garlic cloves, thinly sliced
1 tablespoon crushed red pepper flakes
Extra-virgin olive oil
1 picnic shoulder of pork with the skin, bone removed
Kosher salt and freshly ground black pepper
2 large Spanish onions, diced
10 garlic cloves, smashed
1 pound fingerling potatoes, cut lengthwise
2 pints Brussels sprouts, halved
1 celery root, cut in 1/2-inch dice
2 large carrots, peeled and cut into 1/2-inch dice
2 ribs celery, cut into 1/2-inch dice
1 bottle dry white wine
Kosher salt
1 bundle fresh thyme
10 bay leaves
Extra-virgin olive oil
2 quarts chicken stock

Steps:

  • Preheat the oven to 450 degrees F.
  • To make the porchetta: Combine the rosemary, sage, garlic and crushed red pepper in a small bowl. Mix with enough olive oil until a loose paste has formed. Gently cut the sides of the pork so it opens up like a book and lies flat on your cutting board. Rub the oil mixture all over the inside of the pork shoulder (be sure to get it into every nook and cranny). Sprinkle generously with salt and pepper. Roll the pork and tie tightly with butcher's twine.
  • In a large roasting pan, combine all the vegetables and wine. Season with salt, to taste, and add the thyme and bay leaves. Nestle the pork on the vegetables. Rub the top of the pork with oil and put in the oven. Roast for 30 to 40 minutes until the skin starts to brown and becomes crispy.
  • Brush the skin with the pan juices and add some of the chicken stock on and around the pork. Roast for another 3 to 3 1/2 hours, basting the skin occasionally and adding more chicken stock to keep pan moist. If the skin becomes too dark, tent with aluminum foil and remove the foil during the last 30 minutes of cooking time.
  • Remove the pork from the pan to a cutting board and discard the string. Let rest for about 15 minutes. Cut the crispy skin from the meat and cut into pieces. Slice the meat. To serve, arrange some of the vegetables from the pan, drenched in juices, onto each serving plate and put slices of meat on top. Garnish with piece of crispy skin and serve.
  • Call yourself a "superstar" and eat leftovers the next day.

CRISPY ROASTED PORCHETTA



Crispy Roasted Porchetta image

Provided by Food Network

Time 3h10m

Yield 4 to 6 servings

Number Of Ingredients 12

1 cup extra-virgin olive oil
1/2 cup stemmed rosemary
2 tablespoons chopped garlic
1 tablespoon salt
1 teaspoon ground black pepper
One 1 1/2- to 2-pound pork belly
One 2-pound pork tenderloin
1 cup white wine
Aioli, recipe follows
1 clove garlic
1 tablespoon turmeric
2 cups mayonnaise

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the oil, rosemary, garlic, salt and pepper in a bowl; mix and set aside.
  • Butterfly and open the pork belly like a book so you can roll the pork tenderloin in two rotations.
  • Smother the pork belly in some of the spice mixture and set the pork belly aside.
  • Smother the pork tenderloin in the spice mixture.
  • Place the pork tenderloin at one end of the pork belly and roll until the pork belly ends meet or overlap.
  • Tie off the porchetta with baker's twine or pull baker's netting over the porchetta and tie off the ends. Wrap the porchetta in aluminum foil and place on a grill insert inside a deep roasting pan. Pour the wine into the bottom of the roasting pan and cover with foil.
  • Roast for 1 hour 30 minutes. Remove from the oven and remove the foil.
  • Remove the porchetta from the roasting pan and remove the foil. Place the porchetta on the insert and place back into the oven, uncovered (this will make the pork belly skin crispy). Continue to roast until the pork belly skin has reached the desired crispness, about 1 hour.
  • Remove the porchetta to a cutting board. Slice and serve with the Aioli.
  • Place the garlic in a food processor and mince finely. Add the turmeric and mix. Add the mayonnaise and mix; do not overmix, as the mayonnaise can separate.

CRISPY ROASTED PORCHETTA



Crispy Roasted Porchetta image

Provided by Valerie Bertinelli

Categories     main-dish

Time P1DT3h

Yield 6 to 8 servings

Number Of Ingredients 12

One 5- to 6-pound piece skin-on pork belly
1 tablespoon fennel seeds
1 tablespoon black peppercorns
2 teaspoons crushed red pepper flakes
1 tablespoon chopped fresh sage
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest
3 cloves garlic, finely grated
Kosher salt
1 teaspoon baking powder

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-SPICED ROASTED POTATOES



Porchetta-Spiced Roasted Potatoes image

The flavors of Italian porchetta - garlic, fennel, rosemary, sage, thyme and black pepper - infuse the olive oil that coats these potatoes for an intensely fragrant, golden and crisp side dish. The herb seasoning is added halfway through roasting to prevent it from burning, as well as to maintain the herbs' fresh and vibrant flavors. These potatoes can accompany any large roast, such as beef, pork, turkey and chicken, and also pair beautifully with fish like salmon and cod. With the addition of some mayonnaise and chopped fresh celery, leftovers can be turned into a zesty potato salad.

Provided by Kay Chun

Categories     vegetables, side dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11

5 tablespoons extra-virgin olive oil
3 pounds baby potatoes (such as creamer, baby white or new potatoes), halved
Salt
1 tablespoon minced garlic
1 tablespoon ground fennel or 1 tablespoon whole fennel seeds, ground
1 teaspoon dried thyme
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh sage
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red-pepper flakes
Chopped parsley, for garnish

Steps:

  • Heat oven to 425 degrees. On a rimmed baking sheet, combine 2 tablespoons of the oil and potatoes, and season with salt; toss to evenly coat. Spread in an even layer and roast until light golden, 20 minutes.
  • Meanwhile, in a small bowl, combine the remaining 3 tablespoons oil, garlic, fennel, thyme, rosemary, sage, black pepper and red-pepper flakes, and season to taste with salt; mix well.
  • Spoon the herb mixture over the potatoes and toss until evenly coated, using a spatula to lift up the potatoes if necessary. Continue roasting until the potatoes are fragrant, golden brown and tender when pierced with a fork, 10 to 15 minutes longer.
  • Transfer potatoes to a serving platter and garnish with parsley. Serve warm.

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OVEN-ROASTED PORCHETTA (PORK WITH HERBS AND GARLIC)
oven-roasted-porchetta-pork-with-herbs-and-garlic image
2017-05-03 Wrap roast tightly in plastic wrap and refrigerate overnight. 3. Preheat oven to 300 ° F. Unwrap roast and discard wrap. Heat a 12-inch skillet over medium-high heat. Add oil and tilt pan around to coat it evenly. Sear pork …
From ediblenashville.ediblecommunities.com


HOW TO MAKE ROAST PORCHETTA RECIPE WITH CRISPY SKIN
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2015-08-03 Put the meat in the fridge with the skin side facing up, uncovered to allow the salt to work it’s magic overnight. Heat the oven to 400°F. Take the pork belly out from the fridge and lightly pat the skin …
From theforkbite.com


SLOW ROAST PORCHETTA RECIPE | ONTARIO PORK
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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 …
From ontariopork.on.ca


PORCHETTA: STUFFED AND ROLLED ITALIAN PORK ROAST RECIPE
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2021-08-22 Taste for salt and pepper and adjust the seasoning as needed. Transfer to a mixing bowl and allow to cool. Add the panko, beaten egg, and lemon zest to the cooked pork mixture. Position a rack in the center of …
From thespruceeats.com


PORCHETTA RECIPE | JAMIE OLIVER CHRISTMAS DINNER PARTY …
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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 …
From jamieoliver.com


CHARLIE'S OVEN-ROASTED PORCHETTA RECIPE | COOKING …
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Set on a rack in the center of the oven and cook until a thermometer inserted into the thickest part of the roast reads 150 degrees F, 3 1/2 to 4 hours. If the pork skin doesn't look crispy, raise the oven temperature to 415 degrees F and …
From cookingchanneltv.com


OVEN-ROASTED PORCHETTA AND HOW TO BUTTERFLY A PORK …
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2011-07-04 Roast at 275 F until the inside of the pork reaches 150 F (if you don’t have a meat thermometer, go get one!! They’re like $5 and WORTH IT.) This took about 2.5 hours for us. Then turn up the heat to 450 F and roast …
From gratedexpectations.com


SLOW-ROASTED PORCHETTA RECIPE | JAMES BEARD FOUNDATION
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Generously press the spice mixture into the incisions in the leg. Place the leg of pork in a roasting pan and roast for 45 minutes. The pork should be deep golden brown in color and very aromatic. Mix the lemon juice with the oil and pour …
From jamesbeard.org


PORCHETTA RECIPE: ITALIAN PORK ROAST WITH CRACKLING
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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 …
From stripedspatula.com


EASY PORCHETTA - THE DARING GOURMET
2020-06-29 Easy Porchetta Recipe. Choose a boneless pork roast. Pork loin will be more lean but drier. Boneless pork shoulder (also known as pork butt or Boston butt) will be fattier but more moist. 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 ...
From daringgourmet.com


ROASTED PORK PORCHETTA | ITALIAN RECIPE | SPOONABILITIES
2017-12-31 After the porchetta reaches that temperature, crank the oven up to 500 degrees Fahrenheit for 30 minutes until the skin is all blistered, golden & crispy. Remove from the oven and make a tent with tin foil and allow the meat to rest for 15 minutes. Use a serrated knife and slice in 1-inch thick pieces.
From spoonabilities.com


ALL-BELLY PORCHETTA RECIPE - SERIOUS EATS
2020-04-18 To cook with potatoes, cut 4 pounds russet potatoes into 2-inch chunks and boil in salted water until just tender, about 10 minutes. Drain and set aside. Add to roasting pan in the middle of step 6, tossing them with the pig's drippings to coat. Continue roasting the porchetta with the potatoes in the pan.
From seriouseats.com


ROTISSERIE PORCHETTA RECIPE - SERIOUS EATS
2019-04-24 To make the rub: Place peppercorns and fennel seed in a cast iron skillet over medium-high heat; toast spices until fragrant, about 2 minutes. Transfer to a spice grinder and process until coarsely ground. Transfer spice mixture to small bowl and mix in sage, rosemary, garlic, thyme, crushed red pepper, and lemon zest.
From seriouseats.com


PORCHETTA - SMOKEY GOODNESS BBQ
2022-03-20 How to make: Prep: 1 hour. Cooking: 6 hours. Set up a BBQ or a fire pit with an indirect heat source. Install the spit so there’s about 1’ of space between the rod and the embers. Make sure there are no embers directly underneath the porchetta, otherwise the dripping fat will cause flare-ups. Fill the two aluminum pans with water and place ...
From smokeygoodness.com


PORCHETTA SEASONED BAKED ROAST RECIPE | IT IS A KEEPER
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


ROASTED TURKEY PORCHETTA | CANADIAN TURKEY
Preheat the oven to 400°F. Unwrap the turkey. Heat a large cast iron skillet and add about 1 Tbsp of vegetable oil to the pan. Sear the turkey roast on each side, about 3 minutes per side, until golden brown. Place the seared turkey back onto the roasting tray and roast the turkey porchetta for 35-50 minutes at 400°F, or until a thermometer ...
From canadianturkey.ca


PORCHETTA: HERB STUFFED ROASTED PORK BELLY - THE WOKS OF LIFE
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


PORCHETTA RECIPE - THE ENDLESS MEAL®
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.
From theendlessmeal.com


PORCHETTA SANDWICH - THE ENDLESS MEAL®
2021-12-13 Instructions. Begin by mixing the Italian salsa verde ingredients in a small bowl. ½ cup Italian parsley, ¼ cup olive oil, 2 tablespoons capers, 1 clove garlic, ½ lemon, 1 pinch EACH: chili flakes and sea salt. Pile the porchetta on top of 4 slices of the sourdough. Divide the Italian salsa verde between the sandwiches then top with the ...
From theendlessmeal.com


ITALIAN PORCHETTA ROAST - SIMPLY WHISKED
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: A TRADITIONAL ITALIAN STUFFED ROAST PORK JOINT - WHAT …
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


ROASTED PORK SHOULDER “PORCHETTA STYLE” – MICHAEL RUGLIO
2022-02-12 Preheat your oven to 550 degrees Fahrenheit. After another 30 minutes, place the roast on a roasting pan fat side up. Pour 2 cups of water into the pan and place it in the oven. After 10 minutes in the oven, lower the heat to 225 degrees. Roasting Technique & Temperatures.
From michaelruglio.com


PORCHETTA STYLE PORK ROAST | BASICS
2022-02-04 Fold or roll and tie the pork with twine. Cover and refrigerate overnight or for up to two days. When ready to cook, preheat oven to 250° F. Place the Porchetta in a roasting pan with the fat cap facing up and put it in the preheated oven. Cook until the internal temperature reaches 180°F, about 3 hours. Increase the temperature to 450°F to ...
From basicsmarket.com


SLOW ROASTED PORCHETTA RECIPE | YEPRECIPES
Take the foil off the pork and lay, fat side up, on a wire rack set in a rimmed baking sheet and roast in the preheated oven for 30 minutes. 5. Reduce the oven temperature to 300°F and cook 3 more hours. 6. Remove pork from the oven, transfer to a cutting board and let rest for 15 minutes. Remove the kitchen twine, slice thin and serve on ...
From yeprecipes.com


HOW TO MAKE THE PERFECT PORCHETTA | PORK | THE GUARDIAN
2015-08-27 200ml white wine (optional) Rolls, to serve. Combine the seasoning ingredients into a smooth paste. Place the pork belly on a clean, flat surface, score the flesh, then rub the paste into the meat ...
From theguardian.com


SLOW ROAST PORCHETTA RECIPE | ONTARIO PORK
In a dry pan set over medium-high heat, toast the fennel and coriander seed for 1-2 minutes, or until fragrant. Using a spice mill or a mortar and pestle, grind until fine. 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 ...
From ontariopork.on.ca


PORCHETTA STYLE PORK ROAST WITH ROASTED VEGETABLES - CTV
Wash, peel and cut all the vegetables into about the same size. Place at the bottom of the roasting pan and drizzle with olive oil, season with salt and pepper. Toss to coat. Place the roast on top of the vegetables and cover with aluminum foil. Cook slowly for up to one-and-a-half hours. Verify the roast using a digital thermometer to ensure ...
From more.ctv.ca


AOL FOOD - RECIPES, COOKING AND ENTERTAINING - AOL.COM
2012-08-31 Set the roast on a tray or in a baking dish and refrigerate, uncovered or loosely covered, for 24 to 48 hours. Let the pork sit at room temperature for 1 to 2 hours before roasting. Heat the oven ...
From aol.com


SLOW-ROASTED PORCHETTA WITH A KICK - GERLA DE BOER
Put into the fridge for 24 hours. Preheat the oven to 200 degrees. Rub the skin with olive oil and season with rock salt. Put the pork with the skin down into the oven and cook for about 10 minutes. Lower the heat to about 160 degrees and cook for about 1,5 hours. Turn over and cook for another 1,5 hours.
From gerladeboer.com


PORKETTA ROAST - THE DARLING APRON
2022-03-23 Instructions. Preheat oven to 325 degrees. Place all herbs & spices in a food processor and pulse to break up fennel seeds & rosemary. Rub the spice mixture over the entire pork butt. Place pork in a Dutch oven or roasting pan along with quartered onion. Cover and roast 2 ½-3 hours until pork is done and fork tender.
From thedarlingapron.com


HERB ROASTED PORK BELLY PORCHETTA RECIPE - JORDAN WINERY
Transfer the rolled pork belly on top of the pre-set cooking twine and tie each piece of twine around the roast at 3-inch intervals. At this point, the roast may be prepared immediately, rested in the refrigerator for a minimum of 24 hours to further enhance flavor or may be frozen for up to three months. To freeze, wrap in aluminum foil and ...
From jordanwinery.com


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