Best 2 Porchetta Italian Roast Pork Recipes

Tantalize your taste buds with the delectable flavors of Porchetta, a succulent Italian roast pork dish that embodies culinary excellence. Originating from the Lazio region, Porchetta has captivated palates for centuries with its aromatic blend of herbs, spices, and perfectly roasted pork. This comprehensive guide presents a collection of Porchetta recipes that cater to every skill level, ensuring you can recreate this regional specialty in the comfort of your own kitchen. From traditional methods using a whole pig to more accessible variations using pork loin or belly, these recipes offer a range of options to suit your preferences and available ingredients. Embark on a culinary journey as we delve into the art of preparing this iconic Italian dish, exploring its history, regional variations, and the secrets to achieving that perfect crispy skin and succulent, flavorful meat. Whether you're a seasoned chef or a home cook seeking new culinary adventures, this guide will equip you with the knowledge and techniques to create an unforgettable Porchetta experience.

Let's cook with our recipes!

PORCHETTA - ITALIAN MARKETPLACE SLOW ROAST PULLED PORK SANDWICH

Porchetta - Italian Marketplace Slow Roast Pulled Pork Sandwich image

This is JUST gorgeous! A domestic take on the classic Italian marketplace or street food, Porchetta, which is actually roast suckling pig. Porchetta is thickly sliced and served in ciabatta bread as a delectable hot sandwich throughout Italy. My recipe is a much-adapted recipe taken from one of Nigella Lawson's cookbooks, and it is SO easy to make at home. I cook mine in the crock-pot for meltingly soft and tender pulled pork - however, I have also given traditional roasting directions in this recipe. Preparation time includes the 24 hour period required for the pork to marinade in its herbed and spiced rub.

Provided by French Tart

Categories One Dish Meal

Time P1DT6h

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

2 kg pork shoulder, boned, trimmed of fat and butterflied
3 tablespoons olive oil
1 large onion, peeled and finely diced
6 garlic cloves, peeled and finely minced
2 tablespoons fennel seeds
2 -3 tablespoons fresh rosemary leaves, finely chopped
4 fresh bay leaves, finely chopped
1 teaspoon ground cloves
1 teaspoon salt
2 teaspoons fresh ground black pepper
10 ciabatta rolls

Steps:

Lay the pork on a large chopping board and cover with cling film. With a rolling pin, mallet, or other suitable blunt object, pound the meat as close to an even 1" thickness that you can manage.
Heat 2 tablespoons of the olive oil in a frying pan over a medium high. Add all of the chopped onion, half the minced garlic, half the fennel seeds, all of the rosemary and bay, half of the ground cloves, salt and pepper, and cook for 2 to 3 minutes, or until all the fragrance has been released from the herbs and spices. Transfer to a plate to cool.
Spread and rub this mixture over and into the pork, then roll the meat up as tightly and neatly as you can. Tie with kitchen string at intervals.
Mix the remaining ingredients (minced garlic, fennel seeds, ground cloves, olive oil) and rub it over the outside of the pork. Cover it with cling film and refrigerate 24 hours, or at least overnight.
Remove the meat 40 minutes before cooking to allow it to return to room temperature. Meanwhile, preheat the oven to 150C/300F Take the cling film off the pork and place the pork joint in to a roasting tin.
Cook the pork for 4 hours to 5 hours, until it is falling apart when you test it with a knife or fork. If the spices on the surface start to char too badly (a little blackness is a good thing), tent foil loosely over the roast. (I find I need to cover it for the last hour of cooking.).
CROCK POT - at this stage, cook the pork in a crock pot for 4 to 5 hours on high, or on automatic for up to 8 hours.
Remove from the oven and leave to rest at least 30 minutes to one hour. Slice, pull or shred the meat and serve in warmed ciabatta rolls.

PORCHETTA (ITALIAN ROAST PORK)

Porchetta (Italian Roast Pork) image

A tasty recipe from central Italy. Serve on a toasted crusty roll or with potatoes and spinach on the side.

Provided by vanny420

Categories World Cuisine Recipes European Italian

Time 5h35m

Yield 8

Number Of Ingredients 10

Ingredients

20 leaves chopped fresh sage
2 cloves garlic, coarsely chopped
3 sprigs chopped fresh thyme
3 sprigs chopped fresh rosemary
2 tablespoons fennel pollen
1 ½ teaspoons sea salt
1 ½ teaspoons coarsely ground black pepper
1 (3 1/2) pound skin-on pork shoulder roast
2 tablespoons extra-virgin olive oil
½ cup dry white wine

Steps:

Preheat oven to 250 degrees F (120 degrees C).
Combine sage, garlic, thyme, rosemary, fennel pollen, salt, and black pepper in a small bowl.
Make ten 1/2-inch incisions all over the pork. Stuff the incisions with 1/3 of the sage mixture. Brush olive olive over the pork and rub on remaining 2/3 of the sage mixture. Transfer to a roasting pan.
Roast pork, skin-side up, in the preheated oven until golden, about 2 hours.
Pour wine into the roasting pan. Continue roasting pork, basting with wine at regular intervals, until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 3 hours.
Let pork rest, covered in aluminum foil, for 10 minutes before slicing.

Nutrition Facts : Calories 312.3 calories, Carbohydrate 2.8 g, Cholesterol 78.2 mg, Fat 22.2 g, Fiber 0.5 g, Protein 21.3 g, SaturatedFat 7.4 g, Sodium 390.5 mg, Sugar 0.2 g

Tips:

Choose the right cut of pork: A pork loin or shoulder roast is ideal for porchetta. Look for a roast that is at least 4 pounds and has a good layer of fat.
Score the pork skin: Scoring the skin helps the fat render and the crispy crackling. Use a sharp knife to make shallow cuts in the skin, about 1/4-inch deep and 1 inch apart.
Season the pork generously: Rub the pork with a mixture of salt, pepper, garlic powder, and fennel seeds. You can also add other herbs and spices, such as rosemary, thyme, or sage.
Roast the pork at a high temperature: This will help to create a crispy crackling. Roast the pork at 450°F for 30 minutes, then reduce the heat to 325°F and continue to roast for 2-2½ hours, or until the internal temperature reaches 145°F.
Let the pork rest before carving: This will help the juices redistribute throughout the meat. Let the pork rest for at least 15 minutes before carving.

Conclusion:

Porchetta is a delicious and impressive dish that is perfect for special occasions. With its crispy crackling, tender meat, and flavorful stuffing, it is sure to be a hit with your guests. Follow these tips to make the best porchetta possible.