PORKETTA
Provided by Food Network
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat an oven to 325 degrees F.
- Cut the roast in half lengthwise and open it like a book. Combine the salt, pepper, garlic, parsley, fennel seeds and olive oil in a small bowl. Rub the seasoning mixture all over the pork, pressing the fennel seeds and garlic into the meat. Spread the chopped fennel bulb over the meat, the fold the meat back together and tie it with a string.
- Place the meat in a roasting pan, cover and bake for 2 1/2 to 3 1/2 hours. Toward the last 40-50 minutes of cooking, scatter the potatoes, carrots, parsnips, and onions in the roasting pan around the meat, and continue to cook until pork is cooked through and falls apart when touched with a fork. Stir the vegetables now and then so they brown evenly.
- Allow meat to sit for 5 minutes on a cutting board. To serve, pull the pork apart (instead of slicing), and serve with the roasted vegetables. Garnish with feathery fennel tops.
PORCHETTA
Provided by Michael Symon : Food Network
Categories main-dish
Time 4h30m
Yield 12 to 15 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Put the pancetta in the bowl of a food processor and pulse until it forms a paste. Transfer to a bowl and mix in by hand the garlic, citrus zests, parsley, rosemary, red pepper flakes, capers and 2 tablespoons salt until thoroughly blended.
- Put the ham flesh-side up on a cutting board and score the meat with the tip of a sharp knife every inch or so in a cross-hatch pattern. Rub the pancetta paste into the meat, making sure to get it into the score marks. Flip the ham over and score the skin with the knife as you did the flesh. Roll the ham up skin-side out and secure with kitchen twine. Season the skin lightly with salt.
- Put the pork in a roasting pan and transfer to the oven to roast for 2 hours.
- 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.
PORCHETTA SANDWICHES
Provided by Food Network
Categories main-dish
Time 5h45m
Yield s: 12 sandwiches
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F.
- Add the olive oil, sage, rosemary, fennel seeds, garlic cloves, 1 teaspoon salt and 2 teaspoons pepper to a mortar and pestle. Mash until a paste forms.
- Use a sharp knife to butterfly the pork. Follow the seams to open it up. Rub the meat with the paste into the inside cut. Drizzle the top with olive oil and sprinkle with salt and pepper. Roll and tie the pork, using kitchen twine, to make a compact shape. Add the head of garlic and the potatoes, cut-side down, to the roasting pan. Drizzle lightly with olive oil, and then place the pork on top, fat-side up.
- Place in the oven and roast until the skin is brown and the meat is extremely tender, about 5 hours. While it roasts, use a rosemary sprig to occasionally brush the meat with some additional olive oil while it cooks, every 40 minutes or so.
- Remove from the oven and let rest for 20 minutes before slicing. Remove the kitchen twine before slicing into 1/2-inch pieces. Remove the garlic from the pan to cool.
- Heat a grill to medium-high heat.
- Drizzle the peppers with a bit of olive oil, salt and pepper. Grill until tender, flipping half way through, about 4 minutes per side.
- Use the juice from the bottom of the roasting pan to brush the bread. Grill the bread until golden brown. Top the bread with sliced pork, grilled peppers, arugula and roasted garlic if desired. Slice into desired servings.
ITALIAN EAST COAST PORKETTE
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
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.
BBQ PORKETTE WITH FRIED POTATOES AND SCALLION HASH
Porkette is shoulder meat injected with brine, inserted into netting and "smoked" with burned-hickory mist. It is an industrial food product (and so's your hanger steak, pal), but it's a more than decent one. And at $4.99 a pound, dinner for four costs less than $20. But it also makes an excellent breakfast. At the Hope & Anchor restaurant in Red Hook, Brooklyn, Dianna Munz served a barbecued ham and scallion hash with two fried eggs, but sometimes hash is better consumed at home. Made with Porkette, Munz's dish takes on a slightly gruffer flavor that is matched perfectly by the sweet of the barbecue sauce and the thick run of an easy-cooked egg yolk. Members of the smart set will cut their potatoes thin the night before. This makes the final preparation of the dish on a weekend morning a snap. Just add hot coffee.
Provided by Sam Sifton
Categories main course
Time 45m
Yield Serves 2 as a main course
Number Of Ingredients 17
Steps:
- Make the sauce: in a saucepan, melt the butter over low heat; add the onions and garlic and cook until the onions are soft but not brown. Add the remaining ingredients and simmer until slightly thickened, about 20 minutes. Let cool.
- Make the potatoes: fill a deep pot with 2 inches of oil. Heat the oil to 320 degrees. Meanwhile, peel and julienne the potatoes and drop them into a bowl of water. Run water into the bowl until it runs clear. Dry well. Fry in batches so the potatoes are blanched but not browned, about 1 1/2 minutes. Drain. Increase the oil temperature to 375 degrees and fry a second time in batches until golden brown. Toss them in a paper-towel-lined bowl and season with salt.
- Make the hash: heat the oil and the butter in a large pan over medium-high heat. Add the Porkette and the scallions and cook until the Porkette starts to brown. Add 2 cups of fried potatoes and cilantro, then 1/4 cup sauce and stir until the potatoes are just coated. Taste and add a tablespoon more if you like; reserve remaining sauce for another use. Serve with fried eggs.
PORKETTA
A blend of a recipe or two in which I liked the outcome. This was close to porketta that I have had over the years. Surprisingly easy to make.
Provided by Kevin L.
Categories Pork
Time 3h
Yield 1 roast, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Place fennel, dill, anise seeds, dried oregano and salt in mortar and crush using a pestle (or place in plastic bag and pound) until most of seeds are crushed.
- Add all other dry seasoning and mix well.
- Wash and dry roast.
- I enjoy the spices that are both inside and outside on a roast. So, I slice roast in order to "unroll" the roast. (This all depends on thickness of roast. I get butcher to cut me a 4 pound roast and at this size there is enough meat to slice and roll out.) I cut down into roast and then start cutting in circle (I am no expert, but generally, I can get a roast to open up. And it does not need to be perfect!).
- Lay roast out flat.
- Insert whole garlic cloves into the meat (may need to slice open areas to crate a fold).
- Rub olive oil on roast, top and bottom. (Helps to hold the seasonings.).
- Apply seasoning to top (the inside of a rolled up roast), leaving enough seasonings to coat the outside of roast.
- Once seasoning applied to top (inside), roll up the roast and secure with twine.
- Apply remaining seasoning to outside of roast.
- Place in roaster/pan, (if there is fat on roast, place the fat side up) cover and place in refrigerator for two hours. (This step can be skipped and or extended longer).
- Add chicken stock to roaster/pan.
- Bake uncovered at 325 degrees for 30 minutes (to brown or crisp outside of roast).
- Cover and continue to bake at 325 degrees for 2 hours or until done (internal temperature of 160 degrees F) (I uncover for last 15 minutes to again brown or crisp outside of roast).
- Once done, remove from oven, place on serving tray and cover. Let sit for 10 to 15 minutes.
- Slice and serve, leftovers make for great sandwiches.
- You can add cut potatoes and carrots to roaster and season as you wish. I added them in last 1 - 1 1/2 hour of cooking time (depends on how soft ones like the vegetables).
Nutrition Facts : Calories 1097.5, Fat 76.4, SaturatedFat 25.4, Cholesterol 301.2, Sodium 1240.1, Carbohydrate 9.8, Fiber 2.9, Sugar 1.1, Protein 88.3
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
CHEF JOHN'S PORCHETTA
We're going to simplify traditional porchetta by making a smaller, simpler version using pork shoulder. It makes a great sandwich, especially topped with some fried, crispy pancetta.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 9h45m
Yield 6
Number Of Ingredients 14
Steps:
- Place pork roast on a work surface. Use a sharp knife to make a lengthwise cut about 1 inch from the edge of the meat, slicing down but not cutting through. Open the meat flat along the cut. Keeping the knife parallel to the cutting board, continue to slice the roast open so you can unroll it into a large, flat piece. (You can also ask your butcher to butterfly the roast for you.) When the meat is unrolled, make small slashes through any connective tissue or extra-thick parts so the roast is as even in thickness as possible.
- Drizzle cut surface with 2 teaspoons olive oil. Rub oil into meat and generously season with 2 teaspoons kosher salt, black pepper, sage, rosemary, orange zest, garlic, and crushed fennel seeds. Press seasonings in firmly with your hand, roll up the pork roast, and tie the roast in several places with kitchen twine.
- Place the pork roast on a rack, set the rack on a plate, and sprinkle meat with remaining 1 teaspoon salt. Refrigerate the roast uncovered overnight to dry-age.
- Preheat oven to 450 degrees F (230 degrees C). Lightly oil a baking dish and place roast into dish. Rub meat with 2 teaspoons olive oil.
- Bake in the preheated oven until outside is seared, 15 minutes. Reduce oven heat to 250 degrees F (120 degrees C) and continue to roast until an instant-read meat thermometer inserted into the center of the roast reads 145 degrees F (65 degrees C), about 1 hour more. Loosely cover roast with foil and let rest for 10 minutes. Slice thinly to serve.
- Mash anchovy fillet in a small bowl and add red pepper flakes, white wine vinegar, and Italian parsley. Stir to combine. Serve drizzled on pork.
Nutrition Facts : Calories 265.7 calories, Carbohydrate 2.9 g, Cholesterol 71.4 mg, Fat 19.1 g, Fiber 1 g, Protein 19.8 g, SaturatedFat 6.3 g, Sodium 1032.1 mg, Sugar 0.1 g
PORKETTA ROAST
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
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
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