Sudbury Style Porketta Recipes

PORCHETTA STYLE SAUSAGE RECIPE

Steps:

• CUBE PORK AND FAT PLACE IN BOWL, MIX REMAIN INGREDIENTS AND POUR OVER CUBED MEAT MIX COATING MEAT AND COVER PLACE IN FRIDGE OVER NIGHT , PULL AND GRIND MEAT THROUGH ¼ PLATE, MIX BY HAND AGAIN BEING SURE ALL JUICES FROM BOWL ARE MIXED INTO MEAT PREPARE 24 MM CASINGS, STUFF MEAT INTO CASINGS, AND COOK. FREEZE LEFT OVER

PORKETTA 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).

CHEF JOHN'S PORCHETTA

Steps:

• Place pork roast on a work surface. Use a sharp knife to make a lengthwise cut about 1 inch from the edge of the meat, slicing down but not cutting through. Open the meat flat along the cut. Keeping the knife parallel to the cutting board, continue to slice the roast open so you can unroll it into a large, flat piece. (You can also ask your butcher to butterfly the roast for you.) When the meat is unrolled, make small slashes through any connective tissue or extra-thick parts so the roast is as even in thickness as possible.
• Drizzle cut surface with 2 teaspoons olive oil. Rub oil into meat and generously season with 2 teaspoons kosher salt, black pepper, sage, rosemary, orange zest, garlic, and crushed fennel seeds. Press seasonings in firmly with your hand, roll up the pork roast, and tie the roast in several places with kitchen twine.
• Place the pork roast on a rack, set the rack on a plate, and sprinkle meat with remaining 1 teaspoon salt. Refrigerate the roast uncovered overnight to dry-age.
• Preheat oven to 450 degrees F (230 degrees C). Lightly oil a baking dish and place roast into dish. Rub meat with 2 teaspoons olive oil.
• Bake in the preheated oven until outside is seared, 15 minutes. Reduce oven heat to 250 degrees F (120 degrees C) and continue to roast until an instant-read meat thermometer inserted into the center of the roast reads 145 degrees F (65 degrees C), about 1 hour more. Loosely cover roast with foil and let rest for 10 minutes. Slice thinly to serve.
• Mash anchovy fillet in a small bowl and add red pepper flakes, white wine vinegar, and Italian parsley. Stir to combine. Serve drizzled on pork.

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.

SUDBURY-STYLE PORKETTA

Steps:

• With sharp knife, score pork skin in cross-hatch diamond pattern
• Open pork shoulder like a book. Lightly score inside. Sprinkle with salt, pepper, two dills and garlic. Rub all over and into crevices
• Close pork, so skin is on top, meat below and spicing is in centre; tie tightly with butcher's twine.
• Place pork, skin side up, on rack in roasting pan. Roast in preheated 325F (160C) oven until internal temperature reaches 170F (77C), about 3 to 4 hours, depending on size.
• Remove from oven; cover loosely with foil. Let stand 15 minutes before carving as desired.

PORKETTA ROAST

Steps:

• 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.

PORKETTA

Steps:

• Cut the roast almost in half lengthwise, and open it like a book. Salt and pepper both cut sides. Rub both sides with garlic, and then sprinkle over garlic, the diced fennel and parsley, leaving a little of each to use on the outside of the roast.
• Close up the roast and tie securely with string. Generously sprinkle garlic powder and pepper on the outside of the roast.
• Place the roast in a pan, fat side up, and cover with the remaining fennel and parsley. If using pork, bake at 325 degrees for 4 hours or until the roast falls apart when tested with a fork. If using sirloin, bake for 2 hours at the same temperature.

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).