Porketta Roast Sandwiches Food

PORCHETTA SANDWICHES

Steps:

• Preheat the oven to 325 degrees F.
• Add the olive oil, sage, rosemary, fennel seeds, garlic cloves, 1 teaspoon salt and 2 teaspoons pepper to a mortar and pestle. Mash until a paste forms.
• Use a sharp knife to butterfly the pork. Follow the seams to open it up. Rub the meat with the paste into the inside cut. Drizzle the top with olive oil and sprinkle with salt and pepper. Roll and tie the pork, using kitchen twine, to make a compact shape. Add the head of garlic and the potatoes, cut-side down, to the roasting pan. Drizzle lightly with olive oil, and then place the pork on top, fat-side up.
• Place in the oven and roast until the skin is brown and the meat is extremely tender, about 5 hours. While it roasts, use a rosemary sprig to occasionally brush the meat with some additional olive oil while it cooks, every 40 minutes or so.
• Remove from the oven and let rest for 20 minutes before slicing. Remove the kitchen twine before slicing into 1/2-inch pieces. Remove the garlic from the pan to cool.
• Heat a grill to medium-high heat.
• Drizzle the peppers with a bit of olive oil, salt and pepper. Grill until tender, flipping half way through, about 4 minutes per side.
• Use the juice from the bottom of the roasting pan to brush the bread. Grill the bread until golden brown. Top the bread with sliced pork, grilled peppers, arugula and roasted garlic if desired. Slice into desired servings.

PORCHETTA (AUTHENTIC ITALIAN PORK ROAST)

Steps:

• Open the piece of pork onto the butcher paper or clean countertop, skin side down.
• Sprinkle generously with the salt, then work the salt into the pork.
• Next, add the rosemary. We used fresh rosemary as I have a bush in my garden. Rub it and crush it between your fingers to release the oils.Add the freshly ground black pepper all over the porchetta. Now add the fennel pollen. Sprinkle evenly over the pork, but save a little of the pollen for after the porchetta has been rolled.
• Roll it tightly, but as you roll it, sprinkly some salt onto the unseasoned pork. Continue rolling until you reach the end.
• Keeping the seam side down, start tying the pork. Another pair of hands will make this part immensely easier. There's no need for fancy ties or sailors' knots, just wrap, double knot and cut.
• Repeat every few inches. The goal is only to keep the porchetta closed, so don't tie it too tightly, either. As you can see, ours is far from perfect, but unless you're serving the Queen of England, it won't matter.
• Turn the roast seam side up and add more seasonings, including the rest of the fennel pollen to the non-skin parts of the pork which are exposed (including the ends).
• Place seam side down on a rack on a roasting pan or baking tray. Cover the ends with aluminum foil and secure with toothpicks.
• Drizzle with olive oil and rub all over the skin with your hands. Sprinkle with more salt and rosemary.
• Preheat the oven to 400˚F (200˚C).
• Place in the hot oven when it comes to temperature and roast for 1 hour, then lower the temperature to 350°F (170°C) and continue to cook for about another 2 hours. Check the center of the roast when it reaches 170°F (76°C) remove from the oven. Take the foil off the ends and place on top of the porchetta, and allow to rest for about 10 minutes.
• Using a sharp knife, remove one or two of the pieces of twine. Cut into slices and serve on crusty Italian rolls, or bread, Italian style!

PORCHETTA PORK ROAST

Steps:

• Score skin and fat all over pork, taking care not to cut down to the meat.
• In a food processor or mortar and pestle, combine fennel fronds, rosemary, sage, garlic, lemon zest, salt, fennel seed, red pepper flakes and black pepper. Pour in oil. Pulse or mash until it forms a paste. Rub all over pork. If using a boneless roast, tie with kitchen string at 2-inch intervals. Transfer to a large bowl and cover with plastic wrap. Refrigerate at least 6 hours and preferably overnight.
• Remove pork from refrigerator 1 to 2 hours before you want to cook it. Heat oven to 450 degrees. Transfer pork to a rimmed baking sheet and roast 35 minutes. Reduce temperature to 325 degrees and cook an additional 2 hours 45 minutes to 4 hours, until a thermometer inserted into the thickest part of the meat reads 180 degrees, which will give you sliceable, tender meat. (Bone-in roasts will take longer than boneless ones.)
• Transfer pork to a cutting board and let rest 15 to 30 minutes before serving. Make sure everyone gets some of the cracklings.

ROASTED PORCHETTA

Steps:

• 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.

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.

ITALIAN PORCHETTA SANDWICH

Steps:

• Preheat the oven to 275 degrees F.
• For the herb rub: Add the garlic, fennel seeds and red pepper flakes to a food processor and pulse until finely chopped. Add the oregano, rosemary and thyme and pulse into a rustic paste. Season with salt. Reserve 2 tablespoons of the rub for the mayonnaise spread.
• For the pork: Lay the pork belly on a cutting board, skin-side-up, and score the skin at 1-inch intervals, 1/2-inch deep with a sharp knife. Rotate the pork 90 degrees and score the skin again, to create a diamond pattern. Sprinkle generously with salt; be sure to get into all the crevices. Flip the pork over, sprinkle generously with salt, then rub the meat side with the herb rub. Roll the pork belly up as tightly as possible and tie it crosswise with butcher's twine at 2-inch intervals.
• Place the pork in a roasting pan fitted with a rack. Pour 1/2 cup water into the bottom of the pan. Roast the pork to an internal temperature of 150 degrees F, 2 1/2 to 3 hours. Check periodically to ensure there is still some liquid in the bottom of the pan and add a little water to prevent scorching. Baste the pork belly with pan drippings a couple of times during cooking.
• Once the pork reaches 150 degrees F, raise the oven to 475 degrees F and continue roasting until the skin is super crispy, 30 to 40 minutes. For even browning, flip the pork halfway through the second roasting period.
• Transfer the porchetta to a cutting board and let rest for 20 to 30 minutes.
• Remove the rack from the roasting pan and pour off all but 3 tablespoons of the pan drippings. Set the roasting pan on the stovetop over medium heat. Add the onions and saute until lightly caramelized, about 15 minutes. Season with salt and pepper.
• For the mayonnaise spread: Mix together the mayonnaise, capers, parsley, lemon zest and juice and the reserved herb rub. Season with salt and pepper.
• Cut the porchetta into 1/4-inch-thick slices.
• To assemble the sandwich: Slather both halves of a ciabatta roll with mayonnaise spread. Layer the bottom half with slices of porchetta and top with caramelized onions and arugula.

PORCHETTA - ITALIAN MARKETPLACE PULLED PORK SANDWICH (CROCK POT)

Steps:

• Rub the roast all over with the olive oil, then rub with the seasonings. Place roast in bottom of crock pot, and top with the bay leaves and chopped onion.
• Cover and cook on HIGH for 1 hour, then reduce heat to LOW and cook 10-12 hours more until meat is falling apart, yet tender, and done.
• Remove to a large cutting board and let cool slightly, then use two forks to pull apart the meat into chunks, discarding the bay leaves.
• Stuff into warmed and buttered Italian ciabatta rolls, and dig in!

STUFFED PORCHETTA

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.

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).

PORCHETTA - ITALIAN MARKETPLACE SLOW ROAST PULLED PORK SANDWICH

Steps:

• 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.

PORKETTA STYLE ROAST (CROCK POT)

Steps:

• Place pork in slow cooker.
• I use a 6 quart for this.
• Mix remaining ingredients in a small bowl.
• Stab pork all over with a fork or knife.
• Then rub seasonings all over the pork.
• turn slow cooker on low and cook for 8-10 hours.

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).