PORCHETTA RECIPE RECIPES
PORCHETTA RECIPE | EPICURIOUS
Roasting skin-on pork belly that's been wrapped around a pork loin gives you the best of both worlds: crackling mahogany crust and juicy meat seasoned with fennel, chile, and orange. Start at least 24 hours ahead. First, ask your butcher for a skin-on pork belly that's just long and wide enough to wrap around a trimmed, center-cut pork loin.
Provided by The Bon Appétit Test Kitchen
Yield Makes 12-15 servings
Number Of Ingredients 9
Steps:
- Put belly skin side down; arrange loin in center. Roll belly around loin so the short ends of the belly meet. If any of the belly or loin overhangs, trim meat. Unroll; set loin aside.
- Toast fennel seeds and red pepper flakes in a small skillet over medium heat until fragrant, about 1 minute. Tip spices into a bowl; let cool. Finely grind spices in a spice mill and transfer to a small bowl, along with the sage, rosemary, and garlic; set fennel mixture aside.
- Assemble porchetta according to steps 1-5.
- Refrigerate roast, uncovered, for 1-2 days to allow skin to air-dry; pat occasionally with paper towels.
- Let porchetta sit at room temperature for 2 hours. Preheat oven to 500°F. Season porchetta with salt. Roast on rack in baking sheet, turning once, for 40 minutes. Reduce heat to 300°F and continue roasting, rotating the pan and turning porchetta occasionally, until an instant-read thermometer inserted into center of meat registers 145°F, 1 1/2-2 hours more. If skin is not yet deep brown and crisp, increase heat to 500°F and roast for 10 minutes more. Let rest for 30 minutes. Using a serrated knife, slice into 1/2" rounds.
- 1. Set belly skin side down. Using a knife, score the belly flesh in a checkerboard pattern 1/3" deep so roast will cook evenly.
- 2. Flip belly skin side up. Using a paring knife, poke dozens of 1/8"-deep holes through skin all over belly. Don't be gentle! Keep poking.
- 3. Using the jagged edge of a meat mallet, pound skin all over for 3 minutes to tenderize, which will help make skin crispy when roasted.
- 4. Turn belly and generously salt both it and loin; rub both with fennel mixture. Arrange loin down middle of belly. Top with orange slices.
- 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.
PORCHETTA RECIPE | MICHAEL SYMON | FOOD NETWORK
Provided by Michael Symon : Food Network
Categories main-dish
Total Time 4 hours 30 minutes
Prep Time 1 hours 0 minutes
Cook Time 3 hours 30 minutes
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.
More about "porchetta recipe recipes"
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.
From cooking.nytimes.com
Reviews 5
Total Time 12 hours
Calories 505 per serving
From cooking.nytimes.com
Reviews 5
Total Time 12 hours
Calories 505 per serving
- Transfer pork to a cutting board and let rest 15 to 30 minutes before serving. Make sure everyone gets some of the cracklings.
See details
PORCHETTA (ITALIAN ROAST PORK) RECIPE | ALLRECIPES
A tasty recipe from central Italy. Serve on a toasted crusty roll or with potatoes and spinach on the side.
From allrecipes.com
Total Time 5 hours 35 minutes
Category World Cuisine, European, Italian
Cuisine European, Italian
Calories 312.3 calories per serving
From allrecipes.com
Total Time 5 hours 35 minutes
Category World Cuisine, European, Italian
Cuisine European, Italian
Calories 312.3 calories per serving
- Let pork rest, covered in aluminum foil, for 10 minutes before slicing.
See details
ROASTED PORCHETTA RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 4.3
Total Time 4 hours 30 minutes
Category main-dish
Reviews 4.3
Total Time 4 hours 30 minutes
Category main-dish
- Place the butt into the oven and cook for 3 1/2 to 4 hours, or until the inside is 140 degrees F. Let cool and slice.
See details
PORCHETTA RECIPE | JAMIE OLIVER CHRISTMAS DINNER PARTY IDEAS
Porchetta is a thing of complete joy. You can cook this as the epic centrepiece of a big feast with all the trimmings, or serve it up on a board with a carving knife at a party with buns, condiments, salad and gravy for dunking. Just wow.
From jamieoliver.com
Total Time 5 hours 30 minutes
Calories 725 calories per serving
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.
See details
STUFFED PORCHETTA | PORK RECIPES | JAMIE OLIVER RECIPES
Gennaro makes a mean porchetta – and trust me, if you like roast pork chops, you'll devour this
From jamieoliver.com
Total Time 4 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 672 calories per serving
From jamieoliver.com
Total Time 4 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 672 calories per serving
- Gennaro makes a mean stuffed porchetta. It looks and tastes beautiful, but don’t be intimidated because it’s really not hard to do at all. Get your butcher to butterfly the meat for you then make this beautiful stuffing and roll it up inside the meat before you roast it. You’ll want to have a piece of string about an arm’s length handy to tie your meat up once you’ve rolled it.
- Preheat your oven to full whack. Lay the boned shoulder of pork on a board, skin-side down, and season well with a few really good sprinkles of salt and pepper. Massage this seasoning all over the meat.
- Put a large pan on a medium heat and fry your diced onion in a lug of olive oil for about 10 minutes and when it’s softened but not coloured, turn the heat down to low and add the chopped chicken livers and pork mince. Use a wooden spoon to break the mince up a bit and mix everything together. Add the pine nuts, raisins, chopped sage and parsley, then season with a good sprinkle of salt and pepper. Pour in a splash of red or mulled wine, give everything a good stir then take your pan off the heat. You don’t want to cook the meat now, you just want to get a good mix of flavours going so you have a delicious stuffing.
- Put the stuffing in a bowl and put it to one side to cool down. Once your stuffing has completely cooled, spoon all of it down the middle of the opened shoulder. Roll the meat up quite tightly then tie it up as tightly as you can with 4 or 5 pieces of string. Drizzle all over with olive oil, season with salt and pepper and rub the seasoning all over the skin to help it turn into delicious crackling. Lay your carrots across the middle of the roasting tray and put the meat on top. Pour your glass of red or mulled wine and a glass of water in the bottom of the tray then put your meat in the oven. Turn the heat down immediately to 180°C/350°F/gas 4 for about 3 ½ to 4 hours until lovely and golden. Once it’s out of the oven carefully remove the skin and put it to one side. Slice the pork then serve it with some tasty bits of broken up crackling, lovely potatoes and a few greens or a nice salad. Absolutely gorgeous.
See details
PORCHETTA-STYLE ROAST PORK RECIPE RECIPE | EPICURIOUS
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.
From epicurious.com
Reviews 3.8
From epicurious.com
Reviews 3.8
- Thinly slice roast. Serve with sauce.
See details
PORCHETTA RECIPE | BON APPéTIT
This is the showstopper that finally gets your chatty relatives to simmer down for just long enough to stuff their faces with tender porchetta.
From bonappetit.com
Reviews 4.2
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.
See details
GENNARO CONTALDO'S PORCHETTA RECIPE | DELICIOUS. MAGAZINE
Traditionally in Italy, porchetta is a whole young pig flled with lots of fresh herbs and slow-roasted. Gennaro Contaldo’s recipe uses pork belly for a similar effect.
From deliciousmagazine.co.uk
Reviews 5
Total Time 0 minutes
Cuisine Italian recipes
Calories 994kcals per serving
From deliciousmagazine.co.uk
Reviews 5
Total Time 0 minutes
Cuisine Italian recipes
Calories 994kcals per serving
- Remove the roasting tin from the oven and turn the oven to low. Lift the pork onto a carving board. Brush the honey over the pork and spoon over some of the juices from the roasting tin. Toss the veg in the pan to coat in the remaining cooking juices, then keep warm in a low oven. Leave the pork to rest for 5 minutes, then slice and serve hot or at room temperature with the roasted vegetables.
See details
PORCHETTA RECIPE | HOW TO MAKE PORCHETTA | GOURMET TRAVELLER
Salty crackling, succulent meat, zippy herb stuffing: what's not to love about Italian-style roast pork?
From gourmettraveller.com.au
Total Time 4 hours 30 minutes
Cuisine Italian
From gourmettraveller.com.au
Total Time 4 hours 30 minutes
Cuisine Italian
- Increase oven to 250C. Drain fat (reserve for roast potatoes; see recipe below), add wine to pan (but not over pork) and roast until skin crackles (20-30 minutes). Set aside in a warm place to rest (30 minutes), remove crackling, carve meat, and serve meat and crackling hot with pan juices and roast potatoes.
See details
PORCHETTA-SPICED ROASTED POTATOES RECIPE - NYT COOKING
The flavors of Italian porchetta — garlic, fennel, rosemary, sage, thyme and black pepper — infuse the olive oil that coats these potatoes for an intensely fragrant, golden and crisp side dish. The herb seasoning is added halfway through roasting to prevent it from burning, as well as to maintain the herbs’ fresh and vibrant flavors. These potatoes can accompany any large roast, such as beef, pork, turkey and chicken, and also pair beautifully with fish like salmon and cod. With the addition of some mayonnaise and chopped fresh celery, leftovers can be turned into a zesty potato salad.
From cooking.nytimes.com
Reviews 4
Total Time 40 minutes
From cooking.nytimes.com
Reviews 4
Total Time 40 minutes
- Transfer potatoes to a serving platter and garnish with parsley. Serve warm.
See details
PORCHETTA RECIPE - GREAT ITALIAN CHEFS
Cook up this glorious porchetta recipe for your next Italian feast. This Umbrian version, simplified for the home cook, is flavoured with fragrant fennel seeds, smoked garlic, lemon and wine – the …
From greatitalianchefs.com
From greatitalianchefs.com
See details
ALL-BELLY PORCHETTA RECIPE - SERIOUS EATS
Apr 18, 2020 · What Is Porchetta? Traditional porchetta is made by butchering a hog such that the boned out loin is still attached to the boned out belly. This meat is then carefully salted …
From seriouseats.com
From seriouseats.com
See details
ALL-BELLY PORCHETTA RECIPE - SERIOUS EATS
Apr 18, 2020 · What Is Porchetta? Traditional porchetta is made by butchering a hog such that the boned out loin is still attached to the boned out belly. This meat is then carefully salted and rubbed with a garlic, herb, and spice mixture that features plenty of …
From seriouseats.com
From seriouseats.com
See details
PORCHETTA RECIPE | MARTHA STEWART
For the Porchetta. 1 bunch fresh sage, leaves removed and finely chopped ; 1 bunch fresh rosemary, leaves removed and finely chopped ; 1 bunch fresh oregano, leaves removed and finely chopped
From marthastewart.com
From marthastewart.com
See details
PORCHETTA RECIPE - LOVEFOOD.COM
Donal Skehan’s porchetta recipe is made using pork shoulder, an inexpensive cut that, when roasted, results in wonderfully tender meat and crispy crackling. Lovefood.com is an award-winning collection of topical news, expert commentary, engaging opinion and the tastiest, most unctuous and mouth-watering recipes …
From lovefood.com
From lovefood.com
See details
PORCHETTA | NIGELLA'S RECIPES | NIGELLA LAWSON
This is a domestic take on the Italian marketplace staple of roast suckling pig, and quite my favourite thing to eat in Italy. I’ve specified pork shoulder, but really you can get any cut of pork you want: the important thing is that it’s opened out to form a roughly oblong slab or …
From nigella.com
From nigella.com
See details
SMOKED CLASSIC PORCHETTA RECIPE | TRAEGER GRILLS
Place trimmed pork loin in the center of the belly and rub with remaining garlic mixture and season with salt and pepper to taste. Roll the pork belly around the loin to form a cylindrical shape and tie tightly with butcher's twine at 1 inch intervals.
From traeger.com
From traeger.com
See details
TURKEY PORCHETTA RECIPE - SERIOUS EATS
Dec 05, 2019 · A turkey porchetta, on the other hand, is the recipe for you if your final goal is best-possible-eating-experience-who-gives-a-damn-how-much-work-it-takes. I'm not going to lie: This is not a recipe …
From seriouseats.com
From seriouseats.com
See details
PORCHETTA (AUTHENTIC ITALIAN PORK ROAST) - CHRISTINA'S CUCINA
Oct 04, 2020 · Porchetta is one of Italy’s most famous pork dishes. Use this authentic Italian porchetta recipe to recreate the flavors of this traditional sandwich (panino) from Italy. Don’t be afraid, it’s easy to make porchetta! Visiting Italy frequently definitely has its …
From christinascucina.com
From christinascucina.com
See details
PORCHETTA (ITALIAN STUFFED PORK LOIN) - BARBECUBIBLE.COM
Print Porchetta (Italian Garlic and Herb Stuffed Pork Loin) Recipe Notes. Yield: Serves 6 Equipment: Your basic kitchen gear, including a food processor, roasting pan, an instant-read thermometer, and 4 pieces of butcher’s string each about 15 inches long Ingredients
From barbecuebible.com
From barbecuebible.com
See details
HOW TO COOK PORCHETTA TO PERFECTION - RECIPES AND TIPS TO ...
Method: Remember, after removing your joint from the packaging, pat dry and bring to room temperature. Preheat your oven to 210°C for fan assisted or 220°C for ovens without a fan.
From farmison.com
From farmison.com
See details
HOW TO MAKE THE PERFECT PORCHETTA | PORK | THE GUARDIAN
Aug 27, 2015 · Rachel Roddy’s porchetta. Photograph: Felicity Cloake for the Guardian. Traditionally, porchetta is, like our own noble hog roast, a nose to tail affair, in which a whole pig is deboned and ...
From theguardian.com
From theguardian.com
See details
PORCHETTA (AUTHENTIC ITALIAN PORK ROAST) - CHRISTINA'S CUCINA
Oct 04, 2020 · Porchetta is one of Italy’s most famous pork dishes. Use this authentic Italian porchetta recipe to recreate the flavors of this traditional sandwich (panino) from Italy. Don’t be afraid, it’s easy to make porchetta! Visiting Italy frequently definitely has its …
From christinascucina.com
From christinascucina.com
See details
PORCHETTA (ITALIAN STUFFED PORK LOIN) - BARBECUBIBLE.COM
Print Porchetta (Italian Garlic and Herb Stuffed Pork Loin) Recipe Notes. Yield: Serves 6 Equipment: Your basic kitchen gear, including a food processor, roasting pan, an instant-read thermometer, and 4 pieces of butcher’s string each about 15 inches long Ingredients
From barbecuebible.com
From barbecuebible.com
See details
HOW TO COOK PORCHETTA TO PERFECTION - RECIPES AND TIPS TO ...
Method: Remember, after removing your joint from the packaging, pat dry and bring to room temperature. Preheat your oven to 210°C for fan assisted or 220°C for ovens without a fan.
From farmison.com
From farmison.com
See details
HOW TO MAKE THE PERFECT PORCHETTA | PORK | THE GUARDIAN
Aug 27, 2015 · Rachel Roddy’s porchetta. Photograph: Felicity Cloake for the Guardian. Traditionally, porchetta is, like our own noble hog roast, a nose to tail affair, in which a whole pig is deboned and ...
From theguardian.com
From theguardian.com
See details
FEATURED RECIPES | CATEGORY | CANADIAN TURKEY
Stuffed turkey breast with kale & olive tapenade & goat cheese – sides of sweet potato puree & caramelized brussels sprouts
From canadianturkey.ca
From canadianturkey.ca
See details
CHRISTMAS PORK RECIPES | BBC GOOD FOOD
Cook up a sensational roast pork recipe, from pork belly and porchetta to slow-cooked shoulder with crunchy crackling. Looking for an alternative festive centrepiece? Cook up a sensational roast pork recipe, from pork belly and porchetta to slow-cooked shoulder with crunchy crackling. ... See more Christmas pork recipes…
From bbcgoodfood.com
From bbcgoodfood.com
See details
RECIPES | PANLASANG PINOY RECIPES™
Panlasang Pinoy Recipes is a food blog created to share a collection of Filipino Recipes and foreign recipes that have been modified to suit Filipino taste.
From panlasangpinoyrecipes.com
From panlasangpinoyrecipes.com
See details
RECIPES ARCHIVES – JESS PRYLES
5 creatives recipes for using ground venison Read More ... Cooked over open coal rotisserie until the skin turns golden and crispy, this recipe for pork belly porchetta remains lusciously tender on the inside. How to Smoke A Tri Tip Steak. Think you couldn’t possibly love …
From jesspryles.com
From jesspryles.com
See details
