PORCHETTA ITALIANA
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
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
AUTHENTIC ITALIAN PORCHETTA RECIPE | PORK ROAST
Steps:
- 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 tablespoons of olive oil. Spread the mixture over the exposed surface of the belly, working it into the cuts in the flesh.
- Spread some of the of the mixture in the slit of the tenderloin.
- Generously sprinkle the fennel pollen over the belly and tenderloin.
- Position the tenderloin in the middle of the pork belly.
- Roll up the pork belly around the tenderloin and tie with butcher's twine.
- Place in a roasting pan. Make some slits in the skin with a sharp knife, drizzle with olive oil and season with salt and freshly ground black pepper.
- Place the pan in the oven and cook for 2 1/2 - 3 hours. The juices should run clear when pierced with a knife.
- Remove from oven and allow to rest for 15 minutes, loosely tented with foil. Slice and serve.
Nutrition Facts : ServingSize 120 g, Calories 10282 kcal, Carbohydrate 19 g, Protein 265 g, Fat 1006 g, SaturatedFat 360 g, Cholesterol 1601 mg, Sodium 14774 mg, Fiber 3 g
PORCHETTA
A relatively simple way to make this traditional Italian dish.
Categories Carnivore
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Place pork belly skin side down. Lay flat if using pork butt. View thickness and cut to 1/2 inch thickness if necessary leaving one side connected (like a big book).
- Cover pork in extra virgin olive oil. Then, massage salt into both sides of pork.
- Evenly cover pork with rosemary, fennel and pepper.
- Roll pork and tie with twine. Repeat as necessary to keep roll closed.
- Lightly drizzle entire roll with extra virgin olive oil, then place in oven (seam facing down) for about an hour or until interior of roll reaches 165°F.
- Remove porchetta from oven and carefully cut off twine. Eat as-is or with Italian rolls dipped in olive oil. E!
PORCHETTA (AUTHENTIC ITALIAN PORK ROAST)
an authentic Italian porchetta recipe
Provided by adapted by Christina Conte
Categories Main Courses
Time 3h35m
Number Of Ingredients 7
Steps:
- Open the piece of pork onto the butcher paper or clean countertop, skin side down.
- Sprinkle generously with the salt, then work the salt into the pork.
- Next, add the rosemary. We used fresh rosemary as I have a bush in my garden. Rub it and crush it between your fingers to release the oils.Add the freshly ground black pepper all over the porchetta. Now add the fennel pollen. Sprinkle evenly over the pork, but save a little of the pollen for after the porchetta has been rolled.
- Roll it tightly, but as you roll it, sprinkly some salt onto the unseasoned pork. Continue rolling until you reach the end.
- Keeping the seam side down, start tying the pork. Another pair of hands will make this part immensely easier. There's no need for fancy ties or sailors' knots, just wrap, double knot and cut.
- Repeat every few inches. The goal is only to keep the porchetta closed, so don't tie it too tightly, either. As you can see, ours is far from perfect, but unless you're serving the Queen of England, it won't matter.
- Turn the roast seam side up and add more seasonings, including the rest of the fennel pollen to the non-skin parts of the pork which are exposed (including the ends).
- Place seam side down on a rack on a roasting pan or baking tray. Cover the ends with aluminum foil and secure with toothpicks.
- Drizzle with olive oil and rub all over the skin with your hands. Sprinkle with more salt and rosemary.
- Preheat the oven to 400˚F (200˚C).
- Place in the hot oven when it comes to temperature and roast for 1 hour, then lower the temperature to 350°F (170°C) and continue to cook for about another 2 hours. Check the center of the roast when it reaches 170°F (76°C) remove from the oven. Take the foil off the ends and place on top of the porchetta, and allow to rest for about 10 minutes.
- Using a sharp knife, remove one or two of the pieces of twine. Cut into slices and serve on crusty Italian rolls, or bread, Italian style!
Nutrition Facts : Calories 250 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 15 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 4 oz, Sodium 48 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
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