Italian Porchetta Roast Recipe

Porchetta (Authentic Italian Pork Roast) Christina's …

WebOct 4, 2020 · Sprinkle with more salt and rosemary. Preheat the oven to 400˚F (200˚C). Place in the hot oven when it comes to temperature and …

Rating: 4.9/5(176)
1. Open the piece of pork onto the butcher paper or clean countertop, skin side down.
2. Sprinkle generously with the salt, then work the salt into the pork.
3. Next, add the rosemary. We used fresh rosemary as I have a bush in my garden. Rub it and crush it between your fingers to release the oils.Add the freshly ground black pepper all over the porchetta. Now add the fennel pollen. Sprinkle evenly over the pork, but save a little of the pollen for after the porchetta has been rolled.
4. Roll it tightly, but as you roll it, sprinkly some salt onto the unseasoned pork. Continue rolling until you reach the end.

Preview

See Also:

Show details

Porchetta Recipe: Italian Pork Roast with Crackling

WebDec 17, 2018 · Tie the loin with butcher's twine at 1-inch intervals. In a small bowl, combine 1 tablespoon kosher salt and 1 teaspoon baking soda. …

1. Combine fennel seeds and peppercorns in a small skillet. Toast over medium heat, stirring often, until lightly golden and fragrant, about 3-5 minutes. Cool and transfer to a spice grinder. Pulse until finely ground. (Alternatively, you can use a mortar and pestle.)
2. Use the tip of a paring knife to make small holes all over the meat side of the pork belly. Season with about 1-1/2 teaspoons kosher salt and and half of the spice mixture, rubbing it into the meat.
3. Take the porchetta out of the refrigerator 2 hours before roasting and allow to rest at room temperature. Preheat oven to 275 degrees F.

Preview

See Also:

Show details

All Pork Belly Porchetta Roast with Crispy Skin

WebSep 15, 2015 · Mix in 2 tablespoons salt, red pepper, minced herbs and garlic to form a dry rub. Season pork liberally with the salt/herb/garlic …

1. Trim and square off the pork belly to fit in your pan.
2. Place pork belly skin-side down on a large cutting board. Using a sharp chef's knife, score flesh at an angle using strokes about 1-inch apart. Rotate knife 90 degrees and repeat to create a diamond pattern in the flesh.
3. Toast peppercorns and fennel seed in a small skillet over medium-high heat until lightly browned and aromatic, about 2 minutes. Transfer to a mortar and pestle or spice grinder and grind until roughly crushed. Mix in 2 tablespoons salt, red pepper, minced herbs and garlic to form a dry rub.
4. Season pork liberally with the salt/herb/garlic mixture . Use your hands to rub the mixture deeply into the cracks and crevices in the meat.

Preview

See Also:

Show details