WebOil the shoulder roast inside and out and rub with the salt and pepper. Rub the garlic, rosemary and dill into the flesh. Put shoulder into a leak-proof container and pour the …
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WebTo make the porchetta: Combine the rosemary, sage, garlic and crushed red pepper in a small bowl. Mix with enough olive oil until a loose paste has formed. Gently cut the sides …
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WebRub the remaining herb paste over the outside of the belly along with the additional ½tsp of salt. Refrigerate at least a day uncovered. Dab once or twice to …
This porchetta recipe is as good as it gets. It's all-belly porchetta with rich and tender meat flavored with fennel and traditional Italian seasonings and has the crispiest, chicharron-like crackling. And won't worry, making this famous Italian dish is surprisingly simple.
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.
Stir in mustard and lemon juice, set aside. Make the sandwich: Cover split sides of rolls with salsa verde. Place 3 porchetta slices and some of the crackling on one half of each of the rolls; top with arugula; and sandwich together with remaining half.
Remove the porchetta from the oven and turn the temperature to broil. Lift the porchetta on the cooling rack off the baking dish and carefully drain all the fat from the bottom of the baking dish into a heatproof bowl.