Italian East Coast Porkette Recipes

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ITALIAN PORCHETTA



Italian Porchetta image

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

6 lb pork belly ((3kg) (skin on))
3 tbsp fennel seeds
1 tbsp black peppercorns
2 tsp kosher or sea salt ((or 1 tsp regular salt))
2 tbsp sage ((finely chopped))
2 tbsp rosemary ((finely chopped))
8 garlic cloves ((peeled and finely chopped))

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

PORCHETTA ITALIANA



Porchetta Italiana image

This is a traditional Italian pork shoulder my mother taught me how to make. It is very flavorful as long as you put enough herbs and spices in it! The pork skin makes 'cracklin' and it is great! You can stuff the roast with many different spices and foods, variations to try are roasted red peppers, sausage, prosciutto, etc. Meateaters love this dish!

Provided by Add Lim

Categories     World Cuisine Recipes     European     Italian

Yield 7

Number Of Ingredients 9

6 pounds boned pork shoulder with skin intact, butterflied
¼ cup olive oil
2 tablespoons salt
2 tablespoons ground black pepper
6 cloves garlic, minced
2 tablespoons chopped fresh rosemary
¼ cup chopped fresh dill weed
¼ cup red wine
3 tablespoons browning sauce

Steps:

  • Oil the shoulder roast inside and out and rub the salt and pepper into the flesh. Rub the garlic, rosemary and dillweed into the flesh. Put shoulder into a leakproof and container and pour the wine in and around the shoulder. Cover tightly and place in the refrigerator to marinate for 3 days.
  • Remove the meat from the refrigerator and tie it at about 1 inch intervals to form an even roll. Bring the meat to room temperature for about 45 minutes. Preheat the oven to 325 degrees F (165 degrees C).
  • Paint the roast with browning sauce and bake the roast until it has internal temperature of 145 degrees F (63 degrees C). Estimate 30 minutes cooking time per pound. Remove from oven, tent with foil and let stand for 15 minutes before carving.

Nutrition Facts : Calories 582.4 calories, Carbohydrate 2.7 g, Cholesterol 153 mg, Fat 44.2 g, Fiber 0.6 g, Protein 40 g, SaturatedFat 14.5 g, Sodium 2112.2 mg, Sugar 0.2 g

PORKETTA ROAST



Porketta Roast image

A spicy, tasty and extremely moist boneless pork roast. This recipe uses a dry rub combination that you rub on the meat before you roast it. The rub includes dill seed, fennel seed, oregano, lemon pepper, garlic and onion powder.

Provided by Dee

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 1h45m

Yield 5

Number Of Ingredients 7

1 tablespoon dill seed
1 tablespoon fennel seed
1 teaspoon dried oregano
1 teaspoon lemon pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder
4 pounds boneless pork roast

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a small bowl, combine the dill seed, fennel seed, oregano, lemon pepper, onion powder and garlic powder. Mix well and apply to the roast. Place roast in a 10x15 inch roasting pan.
  • Bake at 325 degrees F (165 degrees C) for 1 to 1 1/2 hours, or until internal pork temperature reaches 145 degrees F (63 degrees C).

Nutrition Facts : Calories 398.8 calories, Carbohydrate 1.8 g, Cholesterol 130.1 mg, Fat 24.4 g, Fiber 0.9 g, Protein 40.7 g, SaturatedFat 8.8 g, Sodium 174.7 mg, Sugar 0.1 g

ITALIAN PORKETTA



Italian Porketta image

Make and share this Italian Porketta recipe from Food.com.

Provided by morgainegeiser

Categories     Pork

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 7

3 lbs boneless pork roast
3 tablespoons dill seeds
1 tablespoon fennel seed
1 teaspoon lemon pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano

Steps:

  • Combine seasonings together and coast roast with mixture.
  • Roast in shallow pan at 325 degrees for 45 minutes to 1 hour, until meat therometer reads 155 degrees.
  • Let roast rest 5 to 10 minutes before carving.

ITALIAN EAST COAST PORKETTE



Italian East Coast Porkette image

A favorite of the Washington Club in Penns Grove NJ were I was the chef for over 8 years. I learned this from a wonderful person! Served at the St. James carnival for years. I made this for some new friends here out west! It was still a hit!! Hopefully you will love it also! This roast can also be cooked in the crock pot, however...

Provided by Dorene Clark

Categories     Pork

Time 3h20m

Number Of Ingredients 6

boneless pork roast
garlic cloves (halved)
fresh parsley
salt and pepper
1/4/ c red wine vinegar
fresh rosemary sprigs

Steps:

  • 1. First wash roast in cold water and pat dry. Use a sharp knife and cut several slits in the roast, deep enough to fit the garlic into.I usually make 5 holes for the garlic and 5 holes for the parsley. After you make the slits in the meat, stuff one of the half garlic cloves into each slot, then take the parsley and stuff into the hole with the garlic. Turn roast over and do the same to the other side. Pour vinegar over the roast, making sure it goes into the holes.Use fresh Rosemary sprigs as a base for the roast. Make sure the roast is fat side up, now rub with salt and pepper to taste. Add about one cup of water to the roasting pan over with foil and bake for 2 1/2 hours. Cool in pan for at least 1 hour. Transfer to cutting board. Cool pan juices and remove fat,strain out herbs.Slice roast thinly and return to juices simmer on med heat , serve on crusty rolls with au jus.

ITALIAN PORCHETTA SANDWICH



Italian Porchetta Sandwich image

Provided by Kelsey Nixon

Categories     main-dish

Time 5h30m

Yield 6 to 8 sandwiches

Number Of Ingredients 18

6 cloves garlic
2 tablespoons fennel seeds, toasted
1 teaspoon red pepper flakes
2 tablespoons fresh oregano leaves
2 tablespoons chopped fresh rosemary
2 tablespoons fresh thyme leaves
Kosher salt
One 6-pound boneless pork belly, skin-on
Kosher salt
2 large yellow onions, sliced 1/4-inch thick
Freshly ground black pepper
1 cup mayonnaise
1 tablespoon chopped capers
1 tablespoon chopped fresh Italian parsley
1 lemon, zest and juice of
Kosher salt and freshly ground black pepper
6 to 8 ciabatta rolls, split and toasted
2 cups baby arugula

Steps:

  • Preheat the oven to 275 degrees F.
  • For the herb rub: Add the garlic, fennel seeds and red pepper flakes to a food processor and pulse until finely chopped. Add the oregano, rosemary and thyme and pulse into a rustic paste. Season with salt. Reserve 2 tablespoons of the rub for the mayonnaise spread.
  • For the pork: Lay the pork belly on a cutting board, skin-side-up, and score the skin at 1-inch intervals, 1/2-inch deep with a sharp knife. Rotate the pork 90 degrees and score the skin again, to create a diamond pattern. Sprinkle generously with salt; be sure to get into all the crevices. Flip the pork over, sprinkle generously with salt, then rub the meat side with the herb rub. Roll the pork belly up as tightly as possible and tie it crosswise with butcher's twine at 2-inch intervals.
  • Place the pork in a roasting pan fitted with a rack. Pour 1/2 cup water into the bottom of the pan. Roast the pork to an internal temperature of 150 degrees F, 2 1/2 to 3 hours. Check periodically to ensure there is still some liquid in the bottom of the pan and add a little water to prevent scorching. Baste the pork belly with pan drippings a couple of times during cooking.
  • Once the pork reaches 150 degrees F, raise the oven to 475 degrees F and continue roasting until the skin is super crispy, 30 to 40 minutes. For even browning, flip the pork halfway through the second roasting period.
  • Transfer the porchetta to a cutting board and let rest for 20 to 30 minutes.
  • Remove the rack from the roasting pan and pour off all but 3 tablespoons of the pan drippings. Set the roasting pan on the stovetop over medium heat. Add the onions and saute until lightly caramelized, about 15 minutes. Season with salt and pepper.
  • For the mayonnaise spread: Mix together the mayonnaise, capers, parsley, lemon zest and juice and the reserved herb rub. Season with salt and pepper.
  • Cut the porchetta into 1/4-inch-thick slices.
  • To assemble the sandwich: Slather both halves of a ciabatta roll with mayonnaise spread. Layer the bottom half with slices of porchetta and top with caramelized onions and arugula.

PORCHETTA - ITALIAN MARKETPLACE SLOW ROAST PULLED PORK SANDWICH



Porchetta - Italian Marketplace Slow Roast Pulled Pork Sandwich image

This is JUST gorgeous! A domestic take on the classic Italian marketplace or street food, Porchetta, which is actually roast suckling pig. Porchetta is thickly sliced and served in ciabatta bread as a delectable hot sandwich throughout Italy. My recipe is a much-adapted recipe taken from one of Nigella Lawson's cookbooks, and it is SO easy to make at home. I cook mine in the crock-pot for meltingly soft and tender pulled pork - however, I have also given traditional roasting directions in this recipe. Preparation time includes the 24 hour period required for the pork to marinade in its herbed and spiced rub.

Provided by French Tart

Categories     One Dish Meal

Time P1DT6h

Yield 10 serving(s)

Number Of Ingredients 11

2 kg pork shoulder, boned, trimmed of fat and butterflied
3 tablespoons olive oil
1 large onion, peeled and finely diced
6 garlic cloves, peeled and finely minced
2 tablespoons fennel seeds
2 -3 tablespoons fresh rosemary leaves, finely chopped
4 fresh bay leaves, finely chopped
1 teaspoon ground cloves
1 teaspoon salt
2 teaspoons fresh ground black pepper
10 ciabatta rolls

Steps:

  • Lay the pork on a large chopping board and cover with cling film. With a rolling pin, mallet, or other suitable blunt object, pound the meat as close to an even 1" thickness that you can manage.
  • Heat 2 tablespoons of the olive oil in a frying pan over a medium high. Add all of the chopped onion, half the minced garlic, half the fennel seeds, all of the rosemary and bay, half of the ground cloves, salt and pepper, and cook for 2 to 3 minutes, or until all the fragrance has been released from the herbs and spices. Transfer to a plate to cool.
  • Spread and rub this mixture over and into the pork, then roll the meat up as tightly and neatly as you can. Tie with kitchen string at intervals.
  • Mix the remaining ingredients (minced garlic, fennel seeds, ground cloves, olive oil) and rub it over the outside of the pork. Cover it with cling film and refrigerate 24 hours, or at least overnight.
  • Remove the meat 40 minutes before cooking to allow it to return to room temperature. Meanwhile, preheat the oven to 150C/300F Take the cling film off the pork and place the pork joint in to a roasting tin.
  • Cook the pork for 4 hours to 5 hours, until it is falling apart when you test it with a knife or fork. If the spices on the surface start to char too badly (a little blackness is a good thing), tent foil loosely over the roast. (I find I need to cover it for the last hour of cooking.).
  • CROCK POT - at this stage, cook the pork in a crock pot for 4 to 5 hours on high, or on automatic for up to 8 hours.
  • Remove from the oven and leave to rest at least 30 minutes to one hour. Slice, pull or shred the meat and serve in warmed ciabatta rolls.

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