ITALIAN PORCHETTA
Soft, juicy pork, roasted to perfection with the crunchiest, crispest skin. Fennel, garlic and herbs permeate every mouthful. POrchetta is one of Italy's greatest dishes. Learn how to make it at home...
Provided by Lee
Categories Appetizer Main Course
Time 5h30m
Number Of Ingredients 7
Steps:
- Using paper towels, wipe the pork belly to get it as dry as possible. Wrap the entire belly in towels and leave for an hour to soak up more moisture.
- Preheat oven to 200ºF/150ºC
- In a dry frying pan, roast the fennel seeds and peppercorns until they start to jump around the pan a little. Pour into a pestle & mortar or spice grinder and grind into a rough powder, like breadcrumbs. You can also finely chop using a large knife.
- Combine the fennel mix with the salt, sage, rosemary and garlic.
- Place the pork, skin down on a work surface and, using a sharp knife, make a shallow criss-cross pattern on the surface of the meat.
- Sprinkle over all the fennel mix and massage into the meat.
- Along the long edge, roll the meat into a long sausage. Place the seam edge on the bottom, and using string slide under the rolled pork and tie at 2-inch intervals to secure the porchetta roll. Gently stab or prick the skin with a sharp knife all over, this will help crispen it later.
- Place the porchetta roll onto a rack in a roasting tin so that it's not touching the surface. Pour in around 2-3 cups of water. You can also use white wine if you like. Sprinkle over a little salt.
- Roast in the oven for 4 hours. After about 2 hours, top up the water in the pan.
- You can also baste the pork a few times after around 2-3 hours.
- After 4 hours, crank up the heat to 450ºF/230ºC and keep a keen eye on the pork. Check every 30 seconds or so to ensure the skin is not burning.Tap the skin with a knife to see how crisp it's getting and remove when you're happy with the crispness. You should see blistering and bubbling between 5-10 minutes. I can't stress enough, to keep an eye on the pork as it'll burn quickly!
- Cover loosely with foil and rest for 20-30 minutes.
- When ready, slice the pork and serve.
- Serve on it's own as a sandwich, or as part of a larger Italian feast.
Nutrition Facts : Calories 1425 kcal, Carbohydrate 3 g, Protein 26 g, Fat 145 g, SaturatedFat 53 g, Cholesterol 196 mg, Sodium 89 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
WEEKNIGHT ITALIAN PORCHETTA
Get all the flavor without losing much time using our Weeknight Italian Porchetta recipe. Weeknight Italian Porchetta is great with potatoes and a salad.
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F
- Place tenderloin on shallow foil-lined pan sprayed with cooking spray; brush with dressing.
- Combine all remaining ingredients except bacon; sprinkle evenly over tenderloin. Wrap bacon, in spiral fashion, around tenderloin, overlapping sides of bacon slices if necessary to evenly cover tenderloin with bacon.
- Bake 25 to 30 min. or until tenderloin is done (145°F). Remove from oven. Let stand 3 min. before slicing.
Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 340 mg, Carbohydrate 2 g, Fiber 0.8138 g, Sugar 0.8762 g, Protein 27 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
OUTDOOR PORCHETTA
Porchetta is a popular Italian street food: juicy, aromatic slices of roast pork and pork cracklings stuffed into bread to make a sandwich. It's often done with a whole pig, but you can make your own porchetta for a crowd with a whole boneless pork shoulder. Here is a great way to do that in summer, or when the cut is too large for your roasting pan. You can order a shoulder from any butcher with a day or two of advance notice, or adapt the recipe for smaller pieces; any meaty roast with skin or a good layer of fat on the outside will work. The meat goes well with the unsalted bread that is typical in Umbria, where porchetta is a specialty. But you can use any bread you like, or serve with potatoes roasted in olive oil and scented with sage.
Provided by Julia Moskin
Categories roasts, sandwiches, main course
Time 5h
Yield 15 to 20 servings
Number Of Ingredients 5
Steps:
- Use the tip of a sharp, strong knife to roughly score the skin into diamonds, about 3/4 inch on each side.
- Liberally season the inside of the roast with salt and pepper. Rub in garlic and fennel pollen or rosemary. With the skin on the outside, roll into a cylinder and tie tightly at 1- to 2-inch intervals.
- On one side of a grill large enough for indirect cooking, rest a drip pan under the grate to catch the drippings. Pour in an inch or two of hot water to prevent flare-ups. You may need to top up or empty and refill the pan once during the cooking, depending on how fatty the roast is.
- Heat the other side of the grill to high. Place the tied roast on the other side, away from the direct heat, and close the grill.
- Roast at 350 to 375 degrees (the temperature can hover between the two), turning occasionally, until a meat thermometer inserted into the thickest part of the roast registers 140 degrees, about 3 to 4 hours. (The temperature will continue to rise as the meat rests.) If the meat is cooked through but the skin is not crisp, move the roast to the part of the grill that sits over direct, high heat. Cook with the grill open, turning often, just until sizzling and crisp (not more than 10 minutes, to prevent overcooking).
- Let rest, tented loosely with foil, at least 20 minutes before slicing. (A bread knife is useful to cut through the skin.) The meat can be served hot or at room temperature. Serve in sandwiches on crusty rolls, or inside split pieces of focaccia.
Nutrition Facts : @context http, Calories 400, UnsaturatedFat 17 grams, Carbohydrate 1 gram, Fat 30 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 10 grams, Sodium 394 milligrams, Sugar 0 grams
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