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 (ITALIAN GARLIC AND HERB STUFFED PORK LOIN)
While porchetta does make amazing sandwiches, its highest calling (IMHO) comes when it's served whole. Your friends will gasp with admiration when you slice through the mahogany-colored crackling-crisp pork skin to reveal luscious layers of meat and pork fat, then shingle it on a large platter with grilled oranges and sprigs of fresh herbs. It's perfect for the holidays-relatively inexpensive, easy to slice, and a guaranteed crowd-pleaser. Other Pork Loin Recipes: Porchetta With Blueberries And Hazelnuts Bourbon Brown Sugar Smoked Pork Loin Yankee Porchetta: "Pork And Beans" ShareTweetPin1K Shares
Provided by Steven Raichlen
Number Of Ingredients 1
Steps:
- Step 1: Place the garlic, sage, rosemary, salt, pepper, fennel seeds, and orange zest in a food processor and finely chop them. Add in the lemon juice and enough olive oil to obtain a thick paste. ShareTweetPin1K Shares Step 2: Butterfly the pork loin: Place the pork loin on a cutting board. Using a long slender sharp knife, cut through from 1 side of the loin almost to the other side about 3/4 inch from the bottom. Roll open the pork. Continue cutting and unrolling the loin until you have a flat piece of pork that's evenly 3/4 inch thick. Generously spread the inside of the pork with 2 to 3 tablespoons of the herb paste and roll the loin back together so it's once again cylindrical. Generously spread the outside of the loin with more herb paste. Don't forget to coat the ends. The loin should be coated with a 1/8-inch-thick layer of paste. Set any left over paste aside for another use. ShareTweetPin1K Shares Step 3: Preheat the oven to 375°F. ShareTweetPin1K Shares Step 4: Tie up the stuffed loin: Arrange the 4 pieces of butcher's string going east to west on a work surface parallel to one another, each 1 inch or so apart. (Both ends of the loin should extend about 1 inch beyond the strings when they're tied.) Place 1 strip of pancetta down the center of the strings so that it is perpendicular (lay it north to south) to them. Arrange 2 more strips of pancetta parallel to and on either side of the first strip. Arrange the loin lengthwise on top of the middle strip of pancetta. Arrange the remaining strip of pancetta lengthwise on top of the loin. Pull the ends of each string up over the loin and tie them tightly together to hold the pancetta and loin in place. Put the pork loin in a roasting pan. ShareTweetPin1K Shares Step 5: Roast the pork until sizzling and brown on the outside and cooked to taste, 1 to 1 1/2 hours for medium. To test for doneness, insert an instant-read thermometer into the side of the loin; when done to medium the internal temperature should be 160°F, medium-well 175°F. As the loin cooks, from time to time spoon any juices that gather in the bottom of the roasting pan over the meat. ShareTweetPin1K Shares Step 6: Transfer the porchetta to a cutting board and let it rest for about 5 minutes. Remove and discard the strings. Cut the pork crosswise into 1/2-inch-wide slices. Serve the porchetta by itself (more formal) or pile it onto ciabatta rolls along with olive relish and caramelized onions. ShareTweetPin1K Shares
PORCHETTA: STUFFED AND ROLLED ITALIAN PORK ROAST
Steps:
- 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
EASIER PORCHETTA
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 6h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 275 degrees F.
- To make the rub, put the garlic in the food processor and pulse to get it started. Add the oregano, parsley, thyme, sage, anchovies, and giardiniera, salt and pepper, lemon zest and juice. Pulse together. Add the oil and pulse some more until it forms a paste.
- To butterfly your pork, place the meat fat cap side down on your cutting board. Using a super sharp knife, slice the pork lengthwise parallel to the counter, starting about an inch above the fat cap. Slice along the meat so that it unrolls as you cut along. Try to cut it so that the meat touching the counter as it unrolls is uniformly thick. Make smaller slashes in any thicker spots.
- Season the pork with salt and pepper. Rub the herb-anchovy mixture all over the inside of the pork. Roll it up and, using butcher's twine, tie it very tightly about every two inches. Score any visible fat in a crosshatch pattern and season the outside with salt and pepper. Place the pork onto a roasting rack in a roasting pan, fat cap side facing up. Pour 1 cup of water in the bottom of the pan to keep the drippings from burning.
- Roast until super fork tender and "pullable" and the internal temp registers 200 degrees F, about 4 1/2 to 5 hours. Take out and let rest for at least 20 minutes.
- Pour the liquid and renderings from the roasting pan into a small saucepan and simmer over medium heat until slightly reduced. Season to taste.
- Either pull or carve the roast-your preference. I like to carve it so you can see the stuffed interior. Place on a platter, garnish with plenty of parsley, and serve with the pan sauce and fresh lemon wedges.
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.
PORK CHOPS WITH SAVORY MUSHROOM STUFFING
Make and share this Pork Chops With Savory Mushroom Stuffing recipe from Food.com.
Provided by figaro8895
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- For stuffing, in a large skillet, heat oil over medium heat. Add green onion and cook for 1 minute. Stir in mushrooms, rosemary, salt, and pepper. Cook and stir for 2 to 3 minutes more or until mushrooms are tender. Remove from heat.
- Trim fat from chops. make a pocket in each chop by cutting from fat side almost to, but not through, the opposite side. Spoon stuffing into pockets in chops. If necessary, secure with wooden toothpicks.
- Brush chops with Worcestershire sauce. Season chops lightly with additional salt and pepper. Grill chops on the rack of an uncovered grill directly over medium heat about 20 minutes or until juices run clear, turning once halfway through cooking. To serve, remove toothpicks.
Nutrition Facts : Calories 323.7, Fat 15.3, SaturatedFat 4.9, Cholesterol 124, Sodium 192.9, Carbohydrate 2.9, Fiber 0.8, Sugar 1.6, Protein 41.8
CHEF JOHN'S BABY PORCHETTA
This bacon-wrapped pork tenderloin with such great taste is amazingly moist and tender.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 4
Number Of Ingredients 11
Steps:
- Crush fennel seeds in mortar with a pestle for 1 minute. Add garlic, sage, pepper, rosemary, salt, red pepper flakes, and lemon zest; pound into a thick paste, 2 or 3 minutes. Add olive oil and pound until rub is evenly incorporated.
- Cut a slit 3/4 of the way through the center of the tenderloin, leaving 1 inch on each end uncut. Spread 1 tablespoon of the rub inside the slit; close up roast. Spread the remaining rub evenly over the roast. Wrap bacon strips around the roast, trying to keep seams on the bottom.
- Wrap roast in plastic wrap and refrigerate for 1 hour.
- Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil; place roast in the center.
- Roast in the preheated oven until an instant-read thermometer inserted into the center registers 134 degrees F (57 degrees C), about 25 minutes. Let roast rest for 10 minutes and internal temperature rise to 140 to 145 degrees F (60 to 63 degrees C).
Nutrition Facts : Calories 289 calories, Carbohydrate 2.5 g, Cholesterol 94.1 mg, Fat 15.4 g, Fiber 0.7 g, Protein 33.6 g, SaturatedFat 4.4 g, Sodium 966.4 mg, Sugar 0.1 g
EASY "PORCHETTA" SHEET-PAN DINNER
Porchetta is a wonderful feast meal typically made by slow roasting an herb-seasoned pork roast that has a flavor-infusing cap of fat and basting it along the way. While we love indulging in this meal when we have time and occasion to do so, it's not typically a weeknight meal-until now! This easy spin features the deep garlicky flavor, briny salt and anise-y fennel of the original, with sage, thyme and red pepper flakes added to the mix. Rubbing these seasonings all over the pork before cooking adds an immense amount of flavor, but the real key is wrapping the pork tenderloin with prosciutto before cooking. The prosciutto helps the seasonings to adhere and adds richness during cooking as the prosciutto renders its fat. Sweet potatoes, Brussels sprouts and red onions also benefit from this cooking process, so the whole meal is absolutely infused with the rich and aromatic flavors of a classic porchetta-just in a fraction of the time!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 425°F. Spray 18x13x1-inch rimmed sheet pan with cooking spray.
- In large bowl, mix 1 tablespoon of the oil, the Brussels sprouts, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Place on sheet pan. In same bowl, mix 2 teaspoons of the oil, the sweet potato, red onions, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Place on sheet pan with sprouts. Roast 10 minutes.
- Meanwhile, in small bowl, mix remaining 1 teaspoon oil, the garlic, thyme, sage, fennel seed and pepper flakes. Rub spice mixture all over tenderloin. Wrap prosciutto slices over top of tenderloin, tucking seams under tenderloin.
- Place tenderloin on sheet pan with vegetables. Roast 23 to 25 minutes or until pork is no longer pink (145°F) and vegetables are tender. Tent with foil; let stand 10 minutes before slicing.
Nutrition Facts : Calories 380, Carbohydrate 22 g, Cholesterol 90 mg, Fiber 6 g, Protein 39 g, SaturatedFat 3 1/2 g, ServingSize One-fourth of Tenderloin and About 3/4 Cup Vegetables, Sodium 560 mg, Sugar 6 g, TransFat 0 g
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
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STUFFED PORCHETTA | PORK RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 12Total Time 4 hrs 30 minsCategory MainsCalories 672 per serving
- Gennaro makes a mean stuffed porchetta. It looks and tastes beautiful, but don’t be intimidated because it’s really not hard to do at all.
- Get your butcher to butterfly the meat for you then make this beautiful stuffing and roll it up inside the meat before you roast it.
- You’ll want to have a piece of string about an arm’s length handy to tie your meat up once you’ve rolled it.Preheat your oven to full whack.
- Lay the boned shoulder of pork on a board, skin-side down, and season well with a few really good sprinkles of salt and pepper.
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