PORK PORCHETTA RECIPES

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CHEF JOHN'S PORCHETTA - ALLRECIPES



Chef John's Porchetta - Allrecipes image

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     Italian Recipes

Total Time 9 hours 45 minutes

Prep Time 20 minutes

Cook Time 1 hours 15 minutes

Yield 6 servings

Number Of Ingredients 14

1 (2 1/2 pound) boneless pork shoulder blade roast
olive oil
1 tablespoon kosher salt, divided
1 tablespoon freshly ground black pepper
2 tablespoons chopped fresh sage leaves
2 tablespoons chopped fresh rosemary
1 orange, zested
6 cloves garlic, minced
2 teaspoons fennel seeds, lightly crushed
olive oil
½ anchovy fillet
1 teaspoon red pepper flakes, or to taste
¼ cup white wine vinegar
¼ cup chopped Italian parsley

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, CarbohydrateContent 2.9 g, CholesterolContent 71.4 mg, FatContent 19.1 g, FiberContent 1 g, ProteinContent 19.8 g, SaturatedFatContent 6.3 g, SodiumContent 1032.1 mg, SugarContent 0.1 g

ROLLED PORK LOIN ROAST WITH CRACKLING | PORK RECIPES ...



Rolled Pork Loin Roast with Crackling | Pork Recipes ... image

The key to the perfect pork roast with crackle is starting with a great piece of meat and setting your barbecue up correctly for roasting at high temperatures at the beginning to crackle the skin.

Provided by Laura Romeo - Weber Grill Expert

Categories     Pork

Total Time 2 hours

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 6 servings

Number Of Ingredients 4

2 kilograms skin-on rolled pork loin roast (see tips)
2 teaspoons olive oil
3 teaspoons sea salt
Apple sauce (see Weber's Easy Apple Sauce Recipe)

Steps:

  • Prepare the pork loin roast (see tips for additional information). Score the skin and truss the roast if the butcher hasn’t already done so.
  • Ensure your barbecue is clean and free from any grease or debris. Prepare your barbecue for indirect cooking over high heat (230°C -260°C). If you are using a Weber® Q barbecue, set up your barbecue with a convection tray and a trivet.
  • Lightly coat the pork loin with olive oil and season with salt all over, rubbing the salt into the score marks. To estimate the cooking time, measure the height of the pork roast through its thickest part and cook for 1 minute per millimetre for a medium doneness. For example, if the roast is 90mm thick, cook for 90 minutes.
  • Roast the pork over indirect high heat, with the lid closed, for 20 to 30 minutes to crackle the skin; avoid lifting the lid during this time.
  • Adjust the barbecue temperature to indirect medium heat (190° to 230°C), the roast setting, and continue to cook over indirect medium heat for the remaining cooking time, or until the internal temperature reaches 60°C for a medium result. The internal temperature will continue to rise 3°C to 6°C while resting (final doneness temperature for Pork is 63°C for medium, 68°C for medium well).
  • Once the pork has cooked, leave to rest for 15 minutes before carving. Remove the butcher’s twine, carve and serve with the apple sauce.

Nutrition Facts : Calories calories

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