PORKETTA ROAST RECIPE | ALLRECIPES
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 Dishes Pork Pork Roast Recipes
Total Time 1 hours 45 minutes
Prep Time 15 minutes
Cook Time 1 hours 30 minutes
Yield 4 to 6 servings
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, CarbohydrateContent 1.8 g, CholesterolContent 130.1 mg, FatContent 24.4 g, FiberContent 0.9 g, ProteinContent 40.7 g, SaturatedFatContent 8.8 g, SodiumContent 174.7 mg, SugarContent 0.1 g
PORCHETTA PORK ROAST RECIPE - NYT COOKING
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
Total Time 12 hours
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//schema.org, Calories 505, UnsaturatedFatContent 21 grams, CarbohydrateContent 2 grams, FatContent 35 grams, FiberContent 1 gram, ProteinContent 42 grams, SaturatedFatContent 11 grams, SodiumContent 777 milligrams, SugarContent 0 grams, TransFatContent 0 grams
More about "how to make porketta recipes"
PORCHETTA RECIPE | BON APPÉTIT
From bonappetit.com
Reviews 4.2
- 5. Roll belly around loin; tie crosswise with kitchen twine at 1/2" intervals. Trim twine. Transfer roast to a wire rack set in a rimmed baking sheet.
PORKETTA ROAST RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 1 hours 50 minutes
Calories 488 per serving
- Let stand 15 minutes before carving.
CHEF JOHN'S PORCHETTA | ALLRECIPES
From allrecipes.com
Reviews 4.5
Total Time 9 hours 45 minutes
Category World Cuisine, European, Italian
Cuisine European, Italian
Calories 265.7 calories per serving
- 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.
PORCHETTA ITALIANA RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.2
Category World Cuisine, European, Italian
Cuisine European, Italian
Calories 582.4 calories per serving
- 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.
PORCHETTA RECIPE | JAMIE OLIVER CHRISTMAS DINNER PARTY IDEAS
From jamieoliver.com
Total Time 5 hours 30 minutes
Calories 725 calories per serving
- Get your meat out of the fridge and up to room temperature before you cook it.
- For the stuffing, peel and finely chop the onions, finely slice the pancetta, then place in a large frying pan on a medium-high heat with 6 tablespoons of oil, the butter and fennel seeds. Cook for 5 minutes, stirring regularly, while you finely chop the chicken livers and herb leaves.
- Stir the livers into the pan, followed by the herbs and 50ml of wine. Roughly chop and add the dried fruit, along with the pine nuts. Cook and stir for 5 minutes, then remove from the heat and leave to cool.
- Finely grate over the Parmesan. Toast the breadcrumbs and use your hands to mix them into the cool stuffing.
- Place the pork loin on a board, skin side down, open it out and push it down flat. Season generously with sea salt and black pepper, then pour over and massage in half the Vin Santo.
- Scatter over the stuffing, pour over the remaining Vin Santo, then roll up the pork, patting on and compacting the stuffing as you go.
- Sit it with the seam underneath and tie with butcher’s string to secure it, then score the skin and into the fat with your knife. Season generously and rub all over with oil.
- When you’re ready to cook, preheat the oven to full whack (240ºC/475ºF/gas 9).
- Wash the carrots and place in a large roasting tray. Sit the porchetta on top, then pour in 500ml of water and the remaining 325ml of wine.
- Place in the hot oven for 30 minutes, then reduce the temperature to 180ºC/350ºF/gas 4 and leave to cook for 4 to 5 hours, or until the meat is really tender, basting now and again.
- Remove the porchetta to a board to rest for at least 30 minutes. Meanwhile, place the roasting tray over a medium heat on the hob.
- Skim away most of the fat from the surface into a jar, cool, and place in the fridge for tasty cooking another day. Stir the flour into the tray, mashing the carrots and scraping up all those gnarly bits from the base.
- Pour in the stock, and simmer until the gravy is the consistency of your liking, stirring occasionally.
- Strain the gravy through a coarse sieve, pushing all the goodness through with the back of a spoon, then season to perfection.
- Carve up the beautiful porchetta, and serve it as you wish.
PORCHETTA RECIPE | BON APPÉTIT
From bonappetit.com
Reviews 4.2
- 5. Roll belly around loin; tie crosswise with kitchen twine at 1/2" intervals. Trim twine. Transfer roast to a wire rack set in a rimmed baking sheet.
PORKETTA ROAST RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 1 hours 50 minutes
Calories 488 per serving
- Let stand 15 minutes before carving.
4 STEP PORKETTA ROAST RECIPE - THEFOODXP
From thefoodxp.com
Reviews 5
Total Time 105 minutes
Category Main Course
Cuisine American
Calories 399 kcal per serving
- Serve hot.
PORCHETTA RECIPE | EPICURIOUS
From epicurious.com
Reviews 3.8
- 5. Roll belly around loin; tie crosswise with kitchen twine at 1/2" intervals. Trim twine. Transfer roast to a wire rack set in a rimmed baking sheet.
PORKETTA RECIPE | FOOD NETWORK
CHEF JOHN'S PORCHETTA | ALLRECIPES
From allrecipes.com
PORCHETTA RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
PORCHETTA (AUTHENTIC ITALIAN PORK ROAST) - CHRISTINA'S CUCINA
From christinascucina.com
PORCHETTA: STUFFED AND ROLLED ITALIAN PORK ROAST RECIPE
From thespruceeats.com
SMOKED CLASSIC PORCHETTA RECIPE | TRAEGER GRILLS
From traeger.com
HOW TO MAKE ROAST PORCHETTA RECIPE WITH CRISPY SKIN
From theforkbite.com
HOW TO COOK PORKETTA ROAST IN OVEN RECIPES
From tfrecipes.com
WHAT IS PORCHETTA AND HOW TO COOK IT – A COMPLETE GUIDE
From blog.cavetools.com
PORCHETTA COOKING TEMP - SHARE-RECIPES.NET
From share-recipes.net
HOW TO MAKE THE PERFECT PORCHETTA | PORK | THE GUARDIAN
From theguardian.com