Porchetta Style Roast Pork Food

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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


  • 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.


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


Roasted Porchetta image

Provided by Food Network

Categories     main-dish

Time 4h30m

Yield ten 7-ounce servings

Number Of Ingredients 10

1 whole pork butt (bone removed by butcher)
1/2 cup extra-virgin olive oil
1/4 cup chopped garlic
1/4 cup chopped fresh parsley
1/4 cup chopped fresh rosemary
1/4 cup chopped fresh sage
2 tablespoons fresh ground fennel seed
2 tablespoons fresh zest of lemon and orange
1/4 cup kosher salt
2 tablespoons fresh cracked black pepper


  • Preheat the oven to 350 degrees F.
  • Using a sharp knife, slice open the butt, following the fat cap, until you are able to roll it flat.
  • Make a paste with the olive oil, garlic, fresh herbs, fennel seeds and zest. Take half of the salt and sprinkle the exposed inside of the butt. Do the same with half of the black pepper. Pour the herb paste onto the butt. Spread evenly into the meat. Roll the meat up back onto itself creating a large pinwheel of pork and herbs. Secure the roast together using butchers twine. Sprinkle the outside of the roast with the remaining salt and pepper. Place the butt onto a roasting rack inside of a roasting pan.
  • Place the butt into the oven and cook for 3 1/2 to 4 hours, or until the inside is 140 degrees F. Let cool and slice.


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.


Porchetta-Style Roast Pork image

Porchetta, or roast suckling pig seasoned with garlic and herbs, is a traditional Italian dish. Here, the flavors of porchetta are used on a roasted pork shoulder. You'll need to start this dish one day ahead, as the pork has to marinate overnight.

Provided by Jeanne Kelley

Categories     Garlic     Pork     Marinate     Roast     Low Cal     Father's Day     Dinner     White Wine     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield 8 servings

Number Of Ingredients 9

2 tablespoons fennel seeds
1 tablespoon coarse kosher salt
2 teaspoons black peppercorns
1 teaspoon dried crushed red pepper
1 (5 1/2- to 6-pound) boneless pork shoulder (Boston butt), excess fat trimmed with thin layer left intact
6 large garlic cloves, minced
2 tablespoons extra-virgin olive oil plus additional for brushing
1 cup dry white wine
1/2 cup low-salt chicken broth


  • Stir fennel seeds in small skillet over medium-high heat until slightly darker in color and fragrant, 4 to 5 minutes. Transfer seeds to spice mill and cool. Add kosher salt, peppercorns, and dried crushed red pepper. Grind to medium-fine consistency (not powder).
  • Place pork in 13 x 9 x 2-inch glass baking dish. Rub garlic all over pork, then coat with spice mixture. Loosely cover pork with waxed paper. Refrigerate overnight.
  • Preheat oven to 450°F. Brush large rimmed baking sheet with oil. Place roast, fat side up and coating intact, in center of sheet. Drizzle evenly with 2 tablespoons oil. Roast pork 30 minutes. Reduce oven temperature to 300°F. Roast pork until very tender and thermometer inserted into center of pork registers 190°F, about 3 hours 15 minutes longer. Transfer pork to cutting board; reserve baking sheet. Let pork rest 15 to 30 minutes.
  • Meanwhile, pour all pan juices into 2-cup measuring cup. Spoon off fat that rises to top. Place reserved baking sheet across 2 burners. Pour wine and broth onto baking sheet and bring to boil over medium-high heat, scraping up any browned bits. Boil until wine mixture is reduced to 3/4 cup, about 4 minutes. Add degreased pan juices and whisk to blend. Pour pan sauce into small bowl (sauce will be thin).
  • Thinly slice roast. Serve with sauce.


Roast Pork Loin Recipe, Porchetta-Style With Lemony White Beans image

Pork's role in American chain restaurants is limited to pork chops, ribs, and bacon. The Italian take on the pig is the opposite: They embrace...

Provided by David Zinczenko and Matt Goulding

Categories     Dinner

Number Of Ingredients 14

3 cloves garlic
Grated zest of 2 oranges
1 Tbsp fennel seeds
1 1⁄2 Tbsp chopped fresh rosemary
1 Tbsp olive oil
1 pork loin (2 lb)
preferably with a small rim of fat still attached
Salt and black pepper to taste
2 cans (16 oz each) cannellini
Great Northern
or white kidney beans
rinsed and drained
Juice of 1 lemon


  • Preheat the oven to 450°F. On a cutting board, combine the garlic, orange zest, fennel seeds, and 1 tablespoon of the rosemary. Run your knife repeatedly through the mix until it begins to take on a paste-like consistency. Scoop it up into a bowl and add the olive oil. Season the pork with salt and pepper, then rub it all over with the paste. At this point, you can cook it immediately or marinate the loin for up to 4 hours in the refrigerator for a deeper flavor. Lay the pork in a roasting pan and roast for 25 to 30 minutes (depending on the thickness of the loin), until an instant-read thermometer inserted into the middle reads 150° to 155°F. Remove from the oven and allow to rest for 10 minutes before slicing. While the pork rests, combine the beans, lemon juice, and the remaining 1⁄2 tablespoon of rosemary in a saucepan and cook until warm all the way through. Season with salt and pepper. Serve slices of the pork over the beans.

Nutrition Facts : Calories 350


Porchetta image

Porchetta is a thing of complete joy. You can cook this as the epic centrepiece of a big feast with all the trimmings, or serve it up on a board with a carving knife at a party with buns, condiments, salad and gravy for dunking. Just wow.

Provided by Jamie Oliver

Categories     Lunch & dinner recipes     Pork     Christmas     Dinner Party     Pork belly     Italian     Lunch & dinner recipes

Time 5h30m

Yield 16 to 20

Number Of Ingredients 18

1 x 5 kg higher-welfare pork loin, with belly attached, skin on (ask your butcher to remove the bones and butterfly open the loin meat)
4 red onions
15 slices of higher-welfare smoked pancetta
olive oil
50 g unsalted butter
1 tablespoon fennel seeds
400 g free-range chicken livers, cleaned, trimmed
1 bunch of fresh sage, (30g)
1 bunch of fresh rosemary, (30g)
½ a bottle of white wine
200 g mixed dried apricots, cranberries, raisins, sultanas
50 g pine nuts
100 g Parmesan cheese
200 g stale breadcrumbs
125 ml Vin Santo
8 carrots
2 heaped tablespoons plain flour
500 ml organic chicken stock


  • Get your meat out of the fridge and up to room temperature before you cook it.
  • For the stuffing, peel and finely chop the onions, finely slice the pancetta, then place in a large frying pan on a medium-high heat with 6 tablespoons of oil, the butter and fennel seeds. Cook for 5 minutes, stirring regularly, while you finely chop the chicken livers and herb leaves.
  • Stir the livers into the pan, followed by the herbs and 50ml of wine. Roughly chop and add the dried fruit, along with the pine nuts. Cook and stir for 5 minutes, then remove from the heat and leave to cool.
  • Finely grate over the Parmesan. Toast the breadcrumbs and use your hands to mix them into the cool stuffing.
  • Place the pork loin on a board, skin side down, open it out and push it down flat. Season generously with sea salt and black pepper, then pour over and massage in half the Vin Santo.
  • Scatter over the stuffing, pour over the remaining Vin Santo, then roll up the pork, patting on and compacting the stuffing as you go.
  • Sit it with the seam underneath and tie with butcher's string to secure it, then score the skin and into the fat with your knife. Season generously and rub all over with oil.
  • When you're ready to cook, preheat the oven to full whack (240ºC/475ºF/gas 9).
  • Wash the carrots and place in a large roasting tray. 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. Meanwhile, place the roasting tray over a medium heat on the hob.
  • Skim away most of the fat from the surface into a jar, cool, and place in the fridge for tasty cooking another day. Stir the flour into the tray, mashing the carrots and scraping up all those gnarly bits from the base.
  • Pour in the stock, and simmer until the gravy is the consistency of your liking, stirring occasionally.
  • Strain the gravy through a coarse sieve, pushing all the goodness through with the back of a spoon, then season to perfection.
  • Carve up the beautiful porchetta, and serve it as you wish.

Nutrition Facts : Calories 725 calories, Fat 49.1 g fat, SaturatedFat 16.9 g saturated fat, Protein 48.1 g protein, Carbohydrate 19.6 g carbohydrate, Sugar 11.8 g sugar, Sodium 0.8 g salt, Fiber 3.2 g fibre


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


Pork Loin in the Style of Porchetta image

This pork loin in the style of porchetta is an Italian classic that blends pork loin with a pork shoulder, fennel, and rosemary filling, to make an impressive, celebration-worthy entrée.

Provided by Mario Batali

Categories     Mains

Time 2h15m

Number Of Ingredients 13

1/2 cup extra-virgin olive oil (plus more more for drizzling)
1 medium (7 oz) onion (thinly sliced)
1 medium (8 oz) fennel bulb (trimmed, fronds reserved and chopped, bulb thinly sliced)
2 pounds ground pork shoulder or sweet Italian sausage (as our commenter Alan suggested below)
2 tablespoons fennel seeds
2 tablespoons chopped rosemary leaves
6 cloves garlic (thinly sliced)
Salt and freshly ground black pepper
One (4-pound) boneless pork loin roast (butterflied (have the butcher do this))
1 cup fresh bread crumbs
2 large eggs (lightly beaten)
4 medium (about 2 lbs) red onions (cut in half)
1 lemon (halved)


  • In a 10- to 12-inch saute pan, heat 1/4 cup of the olive oil over medium-high heat until smoking. Add the sliced onion and fennel and saute until softened and lightly browned, 7 to 8 minutes.
  • Add the ground pork or sweet Italian sausage, fennel seeds, rosemary, garlic, and 1 to 2 tablespoons pepper (depending on your taste), and cook, stirring occasionally, until the pork is no longer pink, about 10 minutes. Transfer to a bowl and let cool.
  • Preheat the oven to 425°F (220°C).
  • Meanwhile, place the pork loin flat on your work surface and sprinkle with salt and pepper.
  • Add all but 1 tablespoon of the fennel fronds, the bread crumbs, and eggs to the pork mixture and mix gently. Spread the mixture over the pork loin. Roll it up, starting from a long side, like a jelly roll, and tie with butcher's twine.☞TESTER TIP: To prevent the filling from squishing out the ends, poke several long skewers through the porchetta near both ends to help close them before tying with twine.
  • Scatter the red onions in a roasting pan and place the pork loin on top. Drizzle the pork and onions with olive oil and rub to coat. Roast for 75 minutes, or until the internal temperature is 135°F (57°C).
  • Remove the pork loin from the oven and let rest for 10 minutes.
  • Slice the pork loin into 1-inch-thick pieces. Serve the pork drizzled with the remaining 1/4 cup olive oil and a good squeeze of lemon, garnished with the reserved fennel fronds, and with the onions on the side. (You can toss any leftovers in the fridge and slice them thin for the king of sandwiches the next day.)

Nutrition Facts : ServingSize 1 portion, Calories 1860 kcal, Carbohydrate 43 g, Protein 144 g, Fat 121 g, SaturatedFat 36 g, TransFat 0.01 g, Cholesterol 551 mg, Sodium 2163 mg, Fiber 7 g, Sugar 10 g, UnsaturatedFat 76 g


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


  • 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: Stuffed and Rolled Italian Pork Roast image

Porchetta is a famous Italian recipe for stuffed and rolled Italian pork roast. This recipe features sausage, fennel, and pork belly.

Provided by Gene Gerrard

Categories     Dinner     Entree

Time 3h15m

Yield 10

Number Of Ingredients 15

1 (3- to 4-pound) boneless pork loin (butterflied with a 1-inch thickness)
Kosher salt, to taste
Freshly ground black pepper, to taste
1 fennel bulb
3 tablespoons olive oil
1 small onion (finely chopped)
8 cloves garlic (finely chopped)
2 tablespoons fennel seed
1 tablespoon red pepper flakes
2 tablespoons fresh rosemary (minced)
1 pound ground pork
1/2 cup panko breadcrumbs
1 egg (beaten)
1 lemon (zested, finely grated)
1 (5-pound) pork belly


  • Gather the ingredients.
  • Spread out the loin so it's flat and sprinkle with salt and pepper.
  • Chop off the top of the fennel bulb and save the fuzzy fronds. Quarter the bulb then slice very thinly. Finely chop the fronds.​
  • In a skillet over medium heat, heat the olive oil and add the sliced fennel bulb, onion, garlic, fennel seeds, pepper flakes, and rosemary. Sauté about 8 minutes until lightly browned.
  • Add the ground pork to the skillet and cook, stirring often, until it is no longer pink.​ Add the reserved fennel fronds. 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 the oven and preheat to 350 F. Lay the pork belly, skin-side down, on a work surface. Use a sharp paring knife to score a cross-hatch pattern into the belly. This enables the extra fat to be rendered and allows the skin to crisp.
  • Turn the belly over, skin-side up, and pierce small slits all over. Use a meat tenderizer to pound the pork belly all over.
  • Lay the flat pork loin on top of the pork belly. Spread the browned ground pork mixture evenly over the pork loin.
  • Roll the belly and loin together like a jelly roll. Tie with butcher's twine at intervals to hold it all together.
  • Liberally season the porchetta with salt and pepper and set it on a rack in a roasting pan or a rimmed baking sheet.
  • Roast for 2 to 2 1/2 hours, or until the internal temperature reaches 145 F on an instant-read thermometer . If the porchetta skin is not yet browned, increase the oven temperature to 500 F and roast 10 more minutes.​
  • Let the porchetta rest 20 minutes, then carve into slices and serve.

Nutrition Facts : Calories 1225 kcal, Carbohydrate 7 g, Cholesterol 397 mg, Fiber 1 g, Protein 114 g, SaturatedFat 27 g, Sodium 414 mg, Sugar 1 g, Fat 79 g, ServingSize 1 Pork Loin (20 Servings), UnsaturatedFat 0 g


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


Easy Porchetta image

Enjoy the incredible flavor of this iconic Italian roasted pork without spending a ton of prep time or breaking your budget! Serve as part of a main course meal or make delicious porchetta sandwiches!

Provided by Kimberly Killebrew

Categories     Entree     Main Course

Time 2h35m

Number Of Ingredients 9

3 pound quality boneless pork roast or pork belly (pork bellies are usually at least 5 pounds, in which case double the seasoning quantities)
1 tablespoon salt
4 cloves garlic (, finely minced)
1 1/2 tablespoons finely chopped fresh rosemary
1 tablespoon finely chopped fresh sage
1 teaspoon finely grated lemon zest
1 tablespoon fennel seeds ((roasted in a dry skillet until fragrant, then cooled and crushed))
2 teaspoons black peppercorns ((roasted in a dry skillet until fragrant, then cooled and crushed))
1 teaspoon crushed red pepper flakes ((optional, for some heat))


  • *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.

Nutrition Facts : Calories 216 kcal, Carbohydrate 2 g, Protein 28 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 93 mg, Sodium 1270 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving


Porchetta - Italian Marketplace Slow Roast Pulled Pork Sandwich image

This is JUST gorgeous! A domestic take on the classic Italian marketplace or street food, Porchetta, which is actually roast suckling pig. Porchetta is thickly sliced and served in ciabatta bread as a delectable hot sandwich throughout Italy. My recipe is a much-adapted recipe taken from one of Nigella Lawson's cookbooks, and it is SO easy to make at home. I cook mine in the crock-pot for meltingly soft and tender pulled pork - however, I have also given traditional roasting directions in this recipe. Preparation time includes the 24 hour period required for the pork to marinade in its herbed and spiced rub.

Provided by French Tart

Categories     One Dish Meal

Time P1DT6h

Yield 10 serving(s)

Number Of Ingredients 11

2 kg pork shoulder, boned, trimmed of fat and butterflied
3 tablespoons olive oil
1 large onion, peeled and finely diced
6 garlic cloves, peeled and finely minced
2 tablespoons fennel seeds
2 -3 tablespoons fresh rosemary leaves, finely chopped
4 fresh bay leaves, finely chopped
1 teaspoon ground cloves
1 teaspoon salt
2 teaspoons fresh ground black pepper
10 ciabatta rolls


  • Lay the pork on a large chopping board and cover with cling film. With a rolling pin, mallet, or other suitable blunt object, pound the meat as close to an even 1" thickness that you can manage.
  • Heat 2 tablespoons of the olive oil in a frying pan over a medium high. Add all of the chopped onion, half the minced garlic, half the fennel seeds, all of the rosemary and bay, half of the ground cloves, salt and pepper, and cook for 2 to 3 minutes, or until all the fragrance has been released from the herbs and spices. Transfer to a plate to cool.
  • Spread and rub this mixture over and into the pork, then roll the meat up as tightly and neatly as you can. Tie with kitchen string at intervals.
  • Mix the remaining ingredients (minced garlic, fennel seeds, ground cloves, olive oil) and rub it over the outside of the pork. Cover it with cling film and refrigerate 24 hours, or at least overnight.
  • Remove the meat 40 minutes before cooking to allow it to return to room temperature. Meanwhile, preheat the oven to 150C/300F Take the cling film off the pork and place the pork joint in to a roasting tin.
  • Cook the pork for 4 hours to 5 hours, until it is falling apart when you test it with a knife or fork. If the spices on the surface start to char too badly (a little blackness is a good thing), tent foil loosely over the roast. (I find I need to cover it for the last hour of cooking.).
  • CROCK POT - at this stage, cook the pork in a crock pot for 4 to 5 hours on high, or on automatic for up to 8 hours.
  • Remove from the oven and leave to rest at least 30 minutes to one hour. Slice, pull or shred the meat and serve in warmed ciabatta rolls.


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


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.

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Here in America, the porchetta recipe we know recreates the traditional dish as a pork roast. Recipes vary, but most often, a porchetta …
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  • Combine fennel seeds and peppercorns in a small skillet. Toast over medium heat, stirring often, until lightly golden and fragrant, about 3-5 minutes. Cool and transfer to a spice grinder. Pulse until finely ground. (Alternatively, you can use a mortar and pestle.)
  • Use the tip of a paring knife to make small holes all over the meat side of the pork belly. Season with about 1-1/2 teaspoons kosher salt and and half of the spice mixture, rubbing it into the meat.
  • Take the porchetta out of the refrigerator 2 hours before roasting and allow to rest at room temperature. Preheat oven to 275 degrees F.

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Method. Preheat the oven to 425F. In a small bowl, combine chopped rosemary, garlic, fennel seeds, lemon zest, salt, chile flakes and …
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  • In a small bowl, combine chopped rosemary, garlic, fennel seeds, lemon zest, salt, chile flakes and pepper.

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  • Stir fennel seeds in small skillet over medium-high heat until slightly darker in color and fragrant, 4 to 5 minutes. Transfer seeds to spice mill and cool. Add kosher salt, peppercorns, and dried crushed red pepper. Grind to medium-fine consistency (not powder).
  • Place pork in 13x9x2-inch glass baking dish. Rub garlic all over pork, then coat with spice mixture. Loosely cover pork with waxed paper. Refrigerate overnight.
  • Preheat oven to 450°F. Brush large rimmed baking sheet with oil. Place roast, fat side up and coating intact, in center of sheet. Drizzle evenly with 2 tablespoons oil. Roast pork 30 minutes. Reduce oven temperature to 300°F. Roast pork until very tender and thermometer inserted into center of pork registers 190°F, about 3 hours 15 minutes longer. Transfer pork to cutting board; reserve baking sheet. Let pork rest 15 to 30 minutes.
  • Meanwhile, pour all pan juices into 2-cup measuring cup. Spoon off fat that rises to top. Place reserved baking sheet across 2 burners. Pour wine and broth onto baking sheet and bring to boil over medium-high heat, scraping up any browned bits. Boil until wine mixture is reduced to 3/4 cup, about 4 minutes. Add degreased pan juices and whisk to blend. Pour pan sauce into small bowl (sauce will be thin).

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Preheat the oven to 220°C (430°F). Add the wine, water, rosemary sprigs and fennel seeds to a roasting tray (or a baking dish) with a roasting rack on top. …
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From seriouseats.com
4.9/5 (21)
Total Time 24 hrs
Category Mains
Published 2011-12-06
  • Place pork belly skin-side down on a large cutting board. Using a sharp chef's knife, score flesh at an angle using strokes about 1-inch apart. Rotate knife 90 degrees and repeat to create a diamond pattern in the flesh.
  • Toast peppercorns and fennel seed in a small skillet over medium-high heat until lightly browned and aromatic, about 2 minutes. Transfer to a mortar and pestle or spice grinder and grind until roughly crushed.
  • Season pork liberally with salt then sprinkle with crushed pepper and fennel, red pepper, chopped herbs, and microplaned garlic. Use your hands to rub the mixture deeply into the cracks and crevices in the meat.
  • 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.
  • If roast is too large and unwieldy, carefully slice in half with a sharp chef's knife. Wrap tightly in plastic and refrigerate at least overnight and up to three days.
  • Adjust an oven rack to the lower-middle position and preheat oven to 300°F. Place pork in a v-rack set in a large roasting pan, or if cooking both halves at the same time, on a wire rack set in a rimmed baking sheet.
  • Increase oven temperature to 500°F and continue roasting until completely crisp and blistered, about 20 to 30 minutes longer. Alternatively, you can remove the roast from the oven and tent with foil for up to two hours before finishing it in a preheated 500°F oven.
  • Tent with foil and allow to rest for 15 minutes. Slice with a serrated knife into 1-inch thick disks and serve.

Porchetta is a super popular food trend right now, and once you learn a bit about it, you’ll understand why. Porchetta is an Italian roast pork recipe that dates back to ancient …
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Estimated Reading Time 3 mins
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  • For the marinade, combine the fennel fronds, rosemary, thyme, sage, garlic, lemon zest, salt, pepper, fennel seeds, red pepper flakes, black pepper in a food processor or mortar and pestle.
  • Score the skin side with a very sharp knife in a diamond patter, this will help the skin render its fat and get crispy.
  • If you're using a boneless roast, roll it up so that the skin is facing up, and secure it with butcher's twine. Cover and marinate the shoulder in the fridge for at least 6 hours, preferably overnight.

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  • Combine first 4 ingredients. Make 12 (1 1/2-inch) slits along 1 side of roast, and stuff slits with fennel mixture. Place the roast, slit side down, on a shallow roasting pan coated with cooking spray. Rub remaining fennel mixture over the top of the roast.
  • Bake at 350° for 1 hour and 10 minutes or until a thermometer registers 155° (slightly pink). Transfer roast to a serving platter. Add wine to pan, scraping pan to loosen browned bits. Pour wine mixture into a saucepan. Bring to a boil over medium-high heat. Reduce heat, and simmer until reduced to 2/3 cup (about 8 minutes). Remove from heat. Pour accumulated juices from serving platter into wine mixture. Serve wine mixture with pork.

When ready to roast the porchetta, preheat oven to 250 degrees F and line a roasting pan with aluminum foil. Set pork in a roasting pan, fat-side up. Roast for 3 to 4 hours …
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3.6/5 (11)
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  • In a small bowl, combine your orange zests, fresh herbs, garlic, salt, chili flakes, and nutmeg. Set aside.
  • Lay out your pork belly, flesh side up. Roll your pork belly, stopping at the point where a part of the skin will be rolled into the flesh. Mark this as a guide, then turn the skin side up. Trim off the excess skin and fat using a sharp knife, then test roll to check. Set aside, ensuring that the belly will look like a rectangle. This will prevent the porchetta from having a gummy texture once consumed.
  • Still with the skin side up, score the pork skin in a crosshatch diamond pattern, making ⅛-inch deep cuts, about 1-inch apart. Flip to its underside and do the same to its flesh, only this time 1-inch deep cuts, 2-inch apart.

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Transfer roast to a serving platter; add wine to pan, scraping pan to loosen browned bits. Pour wine mixture into a saucepan; bring to a boil over med-high heat. Decrease heat and simmer until reduced to 2/3 cup, about 8 minutes. Remove from heat; pour accumulated juices from serving platter into wine mixture. Serve wine mixture with pork.
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Total Time 1 hr 50 mins
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Instructions. To make the rub, toast peppercorns and fennel seed in a small pan over medium heat (about 3 minutes). Place toasted spices in a grinder and pulse until fully ground, or grind by hand with a mortar and pestle. In a small bowl, combine ground spices with Aleppo pepper, fresh herbs, garlic paste and lemon zest.
From jordanwinery.com
Servings 8-12
Category Entree

Lie the pork belly on a board, skin-side down. Roll the stuffing into a sausage shape and place, lengthways, 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 2hrs, preferably overnight.
From goodto.com
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Recipes. Roasted "Porchetta Style" Pork Butt. August 23, 2016. Jesse Goldstein . Recipes. The term porchetta is a loaded one: with the evolution of cooking and Italian cuisine, this traditional Italian delicacy has taken on many new forms over the years. While a classic porchetta is typically made from the entire middle section of the pig, including the belly and …
From fatbackpig.com
Estimated Reading Time 1 min

One hour before roasting, take the pork out of the refrigerator and let it warm to room temperature. Preheat the oven to 300F. Put the roast in the oven and roast for 3 hours at 300F. Then increase the temperature to 450F and continue roasting for 30 minutes, or until the outside of the roast is browned and crispy.
From justalittlebitofbacon.com
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Total Time 11 hrs
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Rub pork rind with oil then liberally rub with sea salt. Place pork on a rack in a large roasting pan. Roast for 40 minutes or until skin is golden and crackled. Reduce heat to 160°C and roast for 1 hour 30 minutes or until pork is just cooked through. Remove and rest for 10 minutes. Remove string. Serve pork with roasted apples and potatoes.
From pork.com.au
Servings 6
Total Time 2 hrs
Estimated Reading Time 1 min

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
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Total Time 6 hrs
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Method. print recipe. 1. To begin, place the fennel seeds and chilli flakes in hot, dry pan and toast for 30 seconds, until fragrant. 2. Peel the garlic cloves and place in a pestle and mortar. Add the herbs, toasted spices, salt, pepper and white wine and grind to a rough paste. 3.
From greatitalianchefs.com

Porchetta is also an important part of Venetian cuisine. In the city of Treviso in Veneto, porchetta is a popular street food, sold from mobile food trucks. Treviso-style porchetta is typically prepared with a whole leg of pork with the bone intact which has been seasoned with salt, pepper, rosemary, sage and white wine.
From guide.michelin.com

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.
From nonnabox.com

In Italy, porchetta has historically been considered peasant food, mostly found in the central regions of the country. Like many traditional Italian foods, porchetta is prepared differently from region to region but is generally defined as a dish of boneless roast pork stuffed with filling and then rolled and roasted, usually over wood. In the town of Ariccia in the Lazio …
From feastmagazine.com

Transfer to an enameled medium cast-iron casserole and roast for 30 minutes. Reduce the oven temperature to 350°. Add the broth, cover the casserole …
From foodandwine.com

1 Pork Shoulder Roast, (boneless picnic roast at about 6 lbs) For the Porchetta Dry Rub (all dry rub ingredients to be finely ground in a food processor) 1 Tablespoon of dried or fresh rosemary. 1 One tablespoon of fresh sage leaves. 2 ½ teaspoons of fennel seeds. 4 cloves of garlic. 2 teaspoons of kosher salt. 2 teaspoons of black pepper
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Porchetta Style Pork Roast February 4, 2022. By Marc. Recipes. Porchetta Style Pork Roast. Serving Size: 8 | Prep Time: 35 minutes + overnight | Cook Time: 3.5 hours. Ingredients. 1 pork shoulder, 3-4 lbs; 2 teaspoons Kosher salt, divided; ½ teaspoon ground black pepper; 3 tablespoons fresh thyme leaves; 3 tablespoons roughly chopped fresh rosemary; 10 …
From basicsmarket.com

With tender, juicy meat and crispy skin, porchetta makes an impressive dinner party roast. Find amazing recipes for porchetta including Mario Batali's easy Italian-style pork roast.
From foodandwine.com

Porchetta is a savory, protein-packed, and moist boneless pork roast of Italian culinary tradition. Porchetta has been selected by the Italian Ministry of Agricultural, Food and Forestry Policy as a prodotto agroalimentare tradizionale (“traditional agricultural-alimentary product”, one of a list of traditional Italian foods held to have cultural relevance).
From culinaryphysics.blogspot.com

When ready to cook, removed the roast from the refrigerator and allow to sit at room temperature for 2 hours. Preheat oven to 500°F. Place roast in preheated oven, and roast for 45 minutes. Reduce heat to 300° and continue to roast until the porchetta reaches an internal temperature of 140°, about 1 1/2 to 2 hours more.
From chefbikeski.com

Preheat oven to 350 degrees. In a food processor or blender combine garlic, parsley, rosemary, thyme and fennel; pulse until combined. Stir in zest, salt and pepper. Rub pork with 2 tablespoons oil and herb mixture. Place pork onto rack inside a roasting pan and cook until internal temperature reaches 140 degrees, 3 - 4 hours.
From nourish.schnucks.com

Categories: Recipes Roast Pork, Porchetta Style by ExperiencePlus! - Tuesday, July 27, 2010 . Roast Pork, Porchetta Style. Joeann Gutowski of the Fort Collins office shares a recipe for roast pork, porchetta style. In Italy, porchetta (por-KET-ta) is prepared as a whole pig stuffed with garlic and herbs and roasted over a wood fire. This recipe for a seasoned …
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