CRISPY ROASTED PORCHETTA
Provided by Valerie Bertinelli
Categories main-dish
Time P1DT3h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Score the skin of the pork belly with an extremely sharp knife or a razor blade (or ask your butcher to do it). Poke the flesh side all over with the tip of a paring knife.
- Put the fennel seeds and peppercorns in a small dry skillet; toast over medium heat until very fragrant and a few shades darker, about 3 minutes. Transfer to a plate to cool, then grind in a spice grinder. Mix the ground spices with the red pepper flakes, sage, rosemary, thyme, lemon zest, orange zest, garlic and 2 tablespoons salt. Rub the mixture into the flesh side of the pork belly.
- Roll the belly up as tightly as possible and secure it with kitchen twine at 1-inch intervals. Rub the outside with the baking powder and 1 tablespoon salt. Refrigerate, uncovered, for 1 to 2 days.
- Preheat the oven to 325 degrees F. Set the rolled pork belly in a large roasting pan and roast until the internal temperature reaches 180 degrees F on an instant-read thermometer, about 2 hours. Increase the oven temperature to 500 degrees F and roast until the skin is golden brown and crisp all over, about 20 minutes more. Transfer to a cutting board and let rest 10 minutes before slicing.
MOCK PORCHETTA WITH ROASTED VEGETABLES
From the Zuni Cafe Cookbook by Judy Rogers. Judy Rogers recommends that you season and tie the pork 1 to 3 days in advance to let the meat absorb the flavors of the seasonings. Absolutely do this.
Provided by gailanng
Categories Pork
Time P1DT3h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Trim all but 1/4" layer of fat. Make slits in the pork where the fat lays next to the muscle. This will be for the stuffing. Make several slits, careful not to cut the pork in half. You will want to have a lot of internal surfaces to place the herb mixture. The idea is to roll the seasonings into the roast, making a sort of pork butt roulade.
- Combine zest, capers, 2 teaspoons fennel seeds, herbs and pepper together; stuff the pork inside all of the cut slits. ( It should be about 1/2 cup loosely packed.).
- Tie the pork up with string. Rub remaining 1 teaspoon fennel seeds on the outside of the pork. Season with salt and black pepper.
- Marinate overnight. Take out of refrigerator for 30 minutes prior to roasting.
- Preheat oven to 350. Roast for approximately 2 1/2 hours.
- Toss vegetables in very small amount of olive oil. Season with salt.
- Roast pork with vegetables. If roast has not turned brown within the first 45 minutes, turn oven up to 375. After one hour of cooking, turn roast and vegetables.
- Cook until internal temperature is at 160 degrees. Allow to rest 20 minutes outside of oven, while making the pan sauce. Pork will continue to cook.
- The pork should look golden and crispy. As the herbs fall into the liquid, reapply to the exterior of the roast. Once cooked, remove twine.
- In making the pan sauce, remove the pork and vegetables, spoon off the fat, add in vermouth and stock or water and cook over low heat. Deglaze the pan. Skim more fat off if necessary. Pour sauce over slices of pork.
- Note: Watch the vegetables. They may be done before the pork is done, but you do want them to be very caramelized.
Nutrition Facts : Calories 82.5, Fat 2.2, SaturatedFat 0.6, Cholesterol 39.1, Sodium 66, Carbohydrate 1.3, Fiber 0.5, Sugar 0.1, Protein 12.7
CRISPY ROASTED PORCHETTA
Provided by Food Network
Time 3h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Place the oil, rosemary, garlic, salt and pepper in a bowl; mix and set aside.
- Butterfly and open the pork belly like a book so you can roll the pork tenderloin in two rotations.
- Smother the pork belly in some of the spice mixture and set the pork belly aside.
- Smother the pork tenderloin in the spice mixture.
- Place the pork tenderloin at one end of the pork belly and roll until the pork belly ends meet or overlap.
- Tie off the porchetta with baker's twine or pull baker's netting over the porchetta and tie off the ends. Wrap the porchetta in aluminum foil and place on a grill insert inside a deep roasting pan. Pour the wine into the bottom of the roasting pan and cover with foil.
- Roast for 1 hour 30 minutes. Remove from the oven and remove the foil.
- Remove the porchetta from the roasting pan and remove the foil. Place the porchetta on the insert and place back into the oven, uncovered (this will make the pork belly skin crispy). Continue to roast until the pork belly skin has reached the desired crispness, about 1 hour.
- Remove the porchetta to a cutting board. Slice and serve with the Aioli.
- Place the garlic in a food processor and mince finely. Add the turmeric and mix. Add the mayonnaise and mix; do not overmix, as the mayonnaise can separate.
PORCHETTA PORK ROAST
This rich, crackling-coated pork roast has all the intense garlic, lemon and herb flavors of a classic Italian porchetta, but is much simpler to make (case in point: you don't need to de-bone a whole pig). The only potentially tricky part is scoring the skin. If you are buying the meat from your butcher you can have them do it for you. Or, use your sharpest knife or a razor blade. It's worth the effort for the amber-colored cracklings it produces. The recipe feeds a crowd, so make it for a large gathering. Or plan on leftovers, which make excellent sandwiches for lunch the next day.
Provided by Melissa Clark
Categories dinner, roasts, main course
Time 12h
Yield 8 to 12 servings
Number Of Ingredients 11
Steps:
- Score skin and fat all over pork, taking care not to cut down to the meat.
- In a food processor or mortar and pestle, combine fennel fronds, rosemary, sage, garlic, lemon zest, salt, fennel seed, red pepper flakes and black pepper. Pour in oil. Pulse or mash until it forms a paste. Rub all over pork. If using a boneless roast, tie with kitchen string at 2-inch intervals. Transfer to a large bowl and cover with plastic wrap. Refrigerate at least 6 hours and preferably overnight.
- Remove pork from refrigerator 1 to 2 hours before you want to cook it. Heat oven to 450 degrees. Transfer pork to a rimmed baking sheet and roast 35 minutes. Reduce temperature to 325 degrees and cook an additional 2 hours 45 minutes to 4 hours, until a thermometer inserted into the thickest part of the meat reads 180 degrees, which will give you sliceable, tender meat. (Bone-in roasts will take longer than boneless ones.)
- Transfer pork to a cutting board and let rest 15 to 30 minutes before serving. Make sure everyone gets some of the cracklings.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 21 grams, Carbohydrate 2 grams, Fat 35 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 11 grams, Sodium 777 milligrams, Sugar 0 grams, TransFat 0 grams
PORCHETTA-STYLE ROAST PORK
Porchetta, or roast suckling pig seasoned with garlic and herbs, is a traditional Italian dish. Here, the flavors of porchetta are used on a roasted pork shoulder. You'll need to start this dish one day ahead, as the pork has to marinate overnight.
Provided by Jeanne Kelley
Categories Garlic Pork Marinate Roast Low Cal Father's Day Dinner White Wine Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield 8 servings
Number Of Ingredients 9
Steps:
- Stir fennel seeds in small skillet over medium-high heat until slightly darker in color and fragrant, 4 to 5 minutes. Transfer seeds to spice mill and cool. Add kosher salt, peppercorns, and dried crushed red pepper. Grind to medium-fine consistency (not powder).
- Place pork in 13 x 9 x 2-inch glass baking dish. Rub garlic all over pork, then coat with spice mixture. Loosely cover pork with waxed paper. Refrigerate overnight.
- Preheat oven to 450°F. Brush large rimmed baking sheet with oil. Place roast, fat side up and coating intact, in center of sheet. Drizzle evenly with 2 tablespoons oil. Roast pork 30 minutes. Reduce oven temperature to 300°F. Roast pork until very tender and thermometer inserted into center of pork registers 190°F, about 3 hours 15 minutes longer. Transfer pork to cutting board; reserve baking sheet. Let pork rest 15 to 30 minutes.
- Meanwhile, pour all pan juices into 2-cup measuring cup. Spoon off fat that rises to top. Place reserved baking sheet across 2 burners. Pour wine and broth onto baking sheet and bring to boil over medium-high heat, scraping up any browned bits. Boil until wine mixture is reduced to 3/4 cup, about 4 minutes. Add degreased pan juices and whisk to blend. Pour pan sauce into small bowl (sauce will be thin).
- Thinly slice roast. Serve with sauce.
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