Best 2 Porchetta With Roasted Fingerlings Recipes

Porchetta, a delectable Italian dish, is a flavorful roasted pork belly that is sure to tantalize your taste buds. The pork belly is seasoned with a variety of herbs and spices, then rolled and roasted until crispy on the outside and tender and juicy on the inside. This mouthwatering dish is often served with roasted potatoes or vegetables and is a popular choice for special occasions or gatherings.

In this article, we present two variations of this classic dish: a traditional porchetta recipe and a porchetta with roasted fingerlings recipe. The traditional porchetta recipe provides step-by-step instructions for preparing the pork belly, seasoning it with a flavorful blend of herbs and spices, and roasting it to perfection. The porchetta with roasted fingerlings recipe takes this dish to the next level by pairing the succulent pork belly with crispy roasted fingerling potatoes, creating a delightful combination of flavors and textures.

Whether you are a seasoned cook or a novice in the kitchen, these recipes will guide you through the process of creating this exquisite dish. With detailed instructions and helpful tips, you'll be able to impress your family and friends with a homemade porchetta that rivals that of any restaurant. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that will leave you craving for more.

Let's cook with our recipes!

PORCHETTA WITH ROASTED POTATOES

Porchetta With Roasted Potatoes image

When it comes to a special-occasion main course, it doesn't get more timeless or show-stopping than porchetta.

Provided by Maialino

Categories Dinner Party Pork Potato Kid-Friendly Christmas Eve Christmas Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates

Yield 10-12 servings

Number Of Ingredients 12

Ingredients

1 tablespoon plus 1 1/2 teaspoons fennel seeds
6 garlic cloves, finely chopped
1/2 cup roughly chopped fennel fronds (from one bulb)
1 tablespoon plus 1 1/2 teaspoons kosher salt, plus more for seasoning
1 1/2 teaspoons freshly ground black pepper
2 tablespoons extra-virgin olive oil
5 1/2 pounds pork belly with skin attached
3 1/2 pounds boneless pork loin with fat cap
3 pounds fingerling potatoes
1 large rosemary sprig
Special equipment:
Butcher's twine, large roasting pan

Steps:

Preheat oven to 350°F and position rack in the lowest position.
Toast fennel seeds in a small skillet over high heat until fragrant, about 2 minutes. Transfer to cutting board along with garlic, fennel fronds, salt, and pepper and finely chop together. Transfer mixture to a small bowl and stir in oil.
Lay pork belly on cutting board, skin side down. Holding a large sharp knife parallel to the cutting board, split the belly in half, being careful not to cut all the way through the opposite end. Open the split belly like a book and spread fennel-garlic mixture all over. Place pork loin at the end of the skinless side of the belly, and tightly roll the belly around the loin, forming a roast. The skin should almost wrap the roast completely. Using butchers' string, tightly tie the roast at 1-inch intervals.
Transfer the porchetta to a large roasting pan and roast for 1 1/2 hours. Remove the pan from the oven and add the potatoes and rosemary. Season with salt and toss the potatoes in the pan juices to coat. Roast until an instant-read thermometer inserted into the center of roast registers 165°F and potatoes are tender, about 2 hours more.
Let the porcetta rest for 20 minutes before slicing.

ROASTED PORCHETTA

Roasted Porchetta image

Provided by Food Network

Categories main-dish

Time 4h30m

Yield ten 7-ounce servings

Number Of Ingredients 10

Ingredients

1 whole pork butt (bone removed by butcher)
1/2 cup extra-virgin olive oil
1/4 cup chopped garlic
1/4 cup chopped fresh parsley
1/4 cup chopped fresh rosemary
1/4 cup chopped fresh sage
2 tablespoons fresh ground fennel seed
2 tablespoons fresh zest of lemon and orange
1/4 cup kosher salt
2 tablespoons fresh cracked black pepper

Steps:

Preheat the oven to 350 degrees F.
Using a sharp knife, slice open the butt, following the fat cap, until you are able to roll it flat.
Make a paste with the olive oil, garlic, fresh herbs, fennel seeds and zest. Take half of the salt and sprinkle the exposed inside of the butt. Do the same with half of the black pepper. Pour the herb paste onto the butt. Spread evenly into the meat. Roll the meat up back onto itself creating a large pinwheel of pork and herbs. Secure the roast together using butchers twine. Sprinkle the outside of the roast with the remaining salt and pepper. Place the butt onto a roasting rack inside of a roasting pan.
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.

Tips:

Choose the right cut of pork. A pork loin or shoulder roast is ideal for this recipe. Look for a piece of meat that is at least 3 pounds and has a good amount of fat marbling.
Season the pork thoroughly. Use a generous amount of salt, pepper, and garlic powder to season the pork. 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 skin and juicy meat. Roast the pork for about 25 minutes per pound, or until it reaches an internal temperature of 145 degrees Fahrenheit.
Let the pork rest before carving. This will allow the juices to redistribute throughout the meat, making it more tender and flavorful. Let the pork rest for at least 15 minutes before slicing.
Serve the pork with a variety of sides. Roasted potatoes, vegetables, and a simple green salad are all great options.

Conclusion:

Porchetta is a delicious and impressive dish that is perfect for a special occasion meal. With its crispy skin, juicy meat, and savory stuffing, it is sure to be a hit with your guests. So next time you are looking for a new recipe to try, give porchetta a try. You won't be disappointed!