Cooking Porchetta Roast

Porchetta The Daring Gourmet

WEBApr 22, 2023 · This easy Porchetta recipe captures the incredible flavor of this iconic Italian roast pork that will have your taste buds singing!

Rating: 5/5(116)
1. *See step-by-step pictures in blog post for visual reference.If using a pork belly: Lay it skin side down and rub the top side down with the seasonings. Then roll up the belly and tie it with twine to secure it. If using a roast: Lay the roast down and make several cuts into it lengthwise leaving the meat attached at the one side. Each slice should be roughly 1/2 inch or so thick. (Think of the pork roast looking like a book with "pages" of sliced meat that are attached at the binding.) Rub down the exterior of the roast with the salt as well as inside each layer.Note: With a well-marbled roast you won't be able to get precise slices and that's okay, just do your best and rub the spices/herbs in the crevices.
2. Fold open the first slice/layer and generously sprinkle with the fennel, pepper, herbs, lemon zest and garlic. Continue to fold over the slices and sprinkle the spices/herbs between each slice. Rub down the exterior of the roast with some of the crushed fennel and pepper.Use kitchen twine to tie the roast.At this point you can cover and chill the roast until you're ready to cook it. It's a great make-ahead dish and can be prepared a day ahead.
3. Preheat the oven to 350 degrees F.Place a tablespoon or two of oil in a large heavy skillet (I prefer cast iron for this) and heat the skillet on the stove. When it's good and hot place the roast in the skillet. It should sizzle and sputter.Use hot pads to carefully lift the hot skillet and place it on the middle rack of the oven. Roast for 1 hour and then, moving quickly to avoid too much heat escaping, turn the roast over and continue to cook for another hour. If the roast seems dry and the pan juices have evaporated add 1/4cup or so of broth or water to the bottom of the skillet.Turn the roast over a final time and cook for another 15-20 minutes or until the internal temperature registers 185 degrees F.The roast should be beautifully browned and caramelized.Remove the porchetta from the skillet, place on a platter and tent with foil for a few minutes.Note: If you like you can make a delicious pan sauce from the drippings in the skillet. Place the skillet on the stovetop over medium
4. Enjoy the porchetta sliced and served with the pan sauce spooned over it along with mashed potatoes or polenta and vegetables.Or slice the porchetta and serve it on crispy Italian bread for sandwiches. This makes great leftovers!To reheat leftovers: Place the sliced porchetta in a covered microwave-safe dish to retain the moisture and microwave until heated through.

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Porchetta Roast 101 Step By Step Process Sip and Feast

WEBJan 17, 2019 · About 5-10 minutes. After lightly toasted, set aside off heat. Add a 1/4 cup of olive oil to a clean pan and saute the garlic for 2-3 …

1. Preheat oven to 500f and move rack to lower third. Dry off pork belly skin and trim the belly and loin to fit together for one complete roll. Mince 8 cloves of garlic, zest 2 oranges and chop the parsley and rosemary. Toast the fennel seeds and pignoli nuts in a pan on medium-low heat for 5-10 minutes being careful not to burn. When toasted set aside.
2. In a clean pan saute garlic in a 1/4 cup of olive oil on medium heat for 2-3 minutes. Add the breadcrumbs, chili flakes, herbs, pignoli nuts, fennel seeds and the juice of 2 oranges. Mix well to form a paste. Set aside.
3. Score dry pork belly in crisscross pattern on skin side. On other side score 1/4" deep lines into the pork. Season the non skin side with 2 tsp of kosher salt. Next place stuffing mixture onto meat and evenly distribute it by pressing it into the meat. Sprinkle all of the orange zest on top.
4. Season pork loin with 1 tsp of kosher salt and place on one side of belly to start rolling. Roll the porchetta tightly and tie off every 1" or so to make a uniform cylinder.

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