WebPreheat oven to 325 degrees F. Place fennel seed, onion and garlic powders, black pepper, Italian seasoning, crushed pepper flakes, dried rosemary and kosher salt into a mortar …
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Pork belly is used in making this type of porchetta (when it’s not a whole suckling pig). The butcher will cut it so that it’s ready for you to roll into shape, if he/she is familiar with porchetta. You may be advised to use a different cut of pork, but this is not going to give you the same results.
Directions. Increase the oven temperature to 400 degrees F and roast until the pork reaches an internal temperature of 170 degrees F and the skin is nice and crisp, about 1 hour, 30 minutes. Remove from the oven and let rest for 30 minutes. Thinly slice the porchetta before serving.
one fresh porchetta roast with the skin (ask your reputable butcher) weighing 8 to 10 lbs 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, (but I bought some locally at a much more reasonable price)
What is the Difference Between Porchetta and Pancetta? As described above, porchetta is a type of roast pork, but pancetta is cured pork belly. Porchetta is cooked, pancetta is cured. You can read my post on how to make pancetta, too.