PORCHETTA PORK ROAST
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
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
ROASTED PORCHETTA
Provided by Food Network
Categories main-dish
Time 4h30m
Yield ten 7-ounce servings
Number Of Ingredients 10
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 ROAST
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
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
PORKETTA ROAST
This is from the Seasonal Cabin cookbook. I haven't tried this recipe although I intend to. it is being posted in responce to a request.
Provided by Miss Erin C.
Categories Pork
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
CRISPY ROASTED PORCHETTA
Provided by Valerie Bertinelli
Categories main-dish
Time P1DT3h
Yield 6 to 8 servings
Number Of Ingredients 12
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.
PORKETTA
Provided by Food Network
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 12
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.
PORCHETTA-STYLE ROAST PORK
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
Steps:
- 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.
CHEF JOHN'S PORCHETTA
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
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
STUFFED PORCHETTA
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
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
PORCHETTA WITH ROASTED POTATOES
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
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.
SLOW-COOKER PORKETTA POT ROAST
Parsnips are a a delicious root vegetable looks like a thick carrot with creamy-yellow to white flesh. When cooked, parsnips are sweeter than carrots.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10h
Yield 6
Number Of Ingredients 9
Steps:
- In small bowl, mix Italian seasoning, fennel seed, salt and celery seed. Pat seasoning mixture evenly onto pork (if pork comes in netting or is tied, do not remove). Heat 12-inch nonstick skillet over medium-high heat. Cook pork in skillet 5 to 10 minutes, turning several times, until brown on all sides.
- Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, place parsnips, sweet potatoes and garlic; pour water over vegetables. Place pork on vegetables. Cover; cook on Low heat setting 9 to 10 hours or until pork is tender.
- Remove pork from slow cooker; place on cutting board (remove netting or strings). Cut pork across grain into slices; serve with vegetables and juices.
Nutrition Facts : Calories 315, Carbohydrate 7 g, Cholesterol 95 mg, Fiber 1 g, Protein 32 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 260 mg
PORKETTA STYLE ROAST (CROCK POT)
This porketta roast is excellent served with grilled veggies or rice and will likely keep your whole family happy. It makes excellent sandwiches on italian bread with mayo and onions the next day too.
Provided by Pepper Monkey
Categories Very Low Carbs
Time 10h20m
Yield 12 serving(s)
Number Of Ingredients 8
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.
PORCHETTA-STYLE ROAST PORK
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
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.
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