porchetta

A regular porchetta is delicious, no doubt, but I thought to myself, what if I start with the same all-belly porchetta and take it to the extreme? This was undoubtedly the mind-blowingest of all the mind-blowing meat dishes that have come out of kitchen in perhaps... ever? Bold statement, I know, but I honestly can't think of anything I've ever made that I was happier with then this porchetta.

Deep-Fried, Sous Vide, 36-Hour, All-Belly Porchetta Recipe

pork

black peppercorns

whole fennel seed

red pepper

rosemary, sage, or thyme leaves

garlic,

Kosher salt

baking powder

peanut oil, lard,

unsalted butter

Place pork belly skin-side down on a large cutting board. Using a sharp chef's knife, score flesh at an angle using strokes about 1-inch apart. Rotate knife 90 degrees and repeat to create a diamond pattern in the flesh.

Toast peppercorns and fennel seed in a small skillet over medium-high heat until lightly browned and aromatic, about 2 minutes. Transfer to a mortar and pestle or spice grinder and grind until roughly crushed.

Season pork liberally with salt then sprinkle with crushed pepper and fennel, red pepper, chopped herbs, and microplaned garlic. Use your hands to rub the mixture deeply into the cracks and crevices in the meat.

Roll belly into a tight log and push to top of cutting board, seam-side down. Cut 12 to 18 lengths of kitchen twine long enough to tie around the pork and lay them down in regular intervals along your cutting board, about 1-inch apart each. Lay rolled pork seam-side down on top of strings. Working from the outermost strings towards the center, tie up roast tightly. Combine 2 tablespoons kosher salt with 1 teaspoon baking powder. Rub mixture over entire surface of porchetta.

If roast is too large and unwieldy, carefully slice in half with a sharp chef's knife. Seal in individual vacuum-sealed pouches and refrigerate at least overnight and up to three days. If desired, porchetta can also be frozen at this point for future use (see note)

Preheat sous-vide water cooker to 155°F (68.3°C). Add pork and cook for 36 hours. Transfer pork to a sink filled with ice water and chill for 15 minutes. Remove from bag then carefully peel off congealed exuded cooking liquid and place in a medium saucepan.

Rinse porchetta under hot running water until all excess fat and congealed juices are cleared from surface, then carefully dry with paper towels.

Heat oil over high heat in a large wok or Dutch oven to 400°F. Carefully slide pork into oil using spatulas and tongs. (It will not be fully submerged). Immediately cover and cook, shaking the pan occasionally until sputtering dies a bit, about 2 minutes. Adjust flame to maintain consistent 350°F temperature. Using a large metal ladle, spoon hot oil over the exposed portions of the roast continuously until the bottom half is cooked and crisp, about 5 minutes. Carefully flip and cook on second side, basting the whole time.

Remove porchetta to a large paper towel-lined plate and blot all over. Season with salt. Let rest 5 minutes. Meanwhile, heat bag juices over medium-high heat until simmering. Add the butter and swirl until smooth. If center of pork is still hot, carve and serve immediately. Otherwise, transfer to a 250°F oven until warmed through, then serve.

Deeply seasoned, easy to slice, juicier than any turkey breast you've ever tasted, bone-free, and covered in crisp skin, if the best flavor is what you're going for, this is truly the ultimate Thanksgiving roast.

Turkey Porchetta Recipe

salt and black peppercorns

sage leaves

garlic

whole fennel seeds

red pepper flakes

turkey breast

canola oil

carrot,

celery,

onion,

bay leaves

flour

Combine 2 teaspoons kosher salt, whole black peppercorns, sage leaves, garlic, fennel seed, and red pepper flakes in the bowl of a food processors. Process until a rough paste is formed, scraping down sides as necessary, about 30 seconds.

Carefully remove skin from the turkey breast and lay it flat. Reserve the carcass for gravy. Using your hands and a boning knife, carefully remove the breast meat from the carcass. Set aside the tenderloins for another use. Follow the slideshow here for step-by-step photos.

Lay one breast half on top of the turkey skin and butterfly the thicker end by cutting through it horizontally with a boning knife, leaving the last 1/2 inch intact, then folding out the flap. Repeat with the other breast half. Follow the slideshow here for step-by-step photos.

Make a series of parallel slashes at 1-inch intervals in the turkey meat cutting about 1/2 inch into the meat. Repeat with a second series of slashes perpendicular to the first. Rub the spice/herb mixture into the meat, making sure to get it into all of the cracks. Follow the slideshow here for step-by-step photos.

Carefully roll of the turkey meat into a tight cylinder, using the skin to completely enclose it. Tie the roast tightly with butcher's twine at 1-inch intervals, as well as once lengthwise. Transfer the roast to a wire rack set in a rimmed baking sheet, cover loosely with plastic wrap, and refrigerate at least 6 hours and up to 2 days. Follow the slideshow here for step-by-step photos.

While turkey rests, make the gravy. Roughly chop the carcass with poultry shears or a heavy cleaver. Heat 1 tablespoon canola oil in a large saucepan over high heat until shimmering. Add turkey carcass and cook, stirring occasionally, until well browned, about 8 minutes. Add carrots, celery, and onion, and cook, stirring frequently, until lightly browned, about 5 minutes longer. Add chicken stock, bay leaves, and enough water to barely cover bones. Bring to a boil, reduce to a simmer, and cook for 2 hours. Strain through a fine mesh strainer, discard solids, and spoon any fat off the surface. Return to a saucepan and simmer until reduced to about 3 cups.

Melt the butter in a medium saucepan over medium heat. Add flour and cook, stirring with a whisk, until deep golden brown, about 3 minutes. Slowly whisk in turkey broth. Bring to a simmer to thicken lightly, then season with salt and pepper. Let cool and refrigerate until ready to use.

When ready to cook, adjust an oven rack to center position and preheat oven to 275°F. Season exterior of turkey lightly with salt and pepper. Heat remaining tablespoon canola oil in a large cast iron or stainless steel skillet over high heat until shimmering. Add turkey and cook, turning occasionally, until well-browned on all sides, about 8 minutes total. Transfer turkey to a wire rack set in a rimmed baking sheet and transfer to oven. Roast until thickest part of turkey registers 145 to 150°F on an instant-read thermometer, about 2 hours. Remove from oven, transfer to cutting board, and let rest for 10 minutes. Meanwhile, reheat gravy. Snip off twine using poultry shears. Carve and serve with hot gravy.

Combine the precision of sous vide cooking with crispy deep-fried skin for the most show-stopping, satisfying Thanksgiving turkey ever.

Deep-Fried Sous Vide Turkey Porchetta (Turchetta) Recipe

turkey

oil oil

After forming and tying turkey porchetta (as described in step 5 of our turkey porchetta recipe), transfer to a sous vide–style vacuum-sealer bag. Seal tightly and let rest for at least 6 hours and up to 2 days.

Preheat sous vide water bath to 140°F (60°C). Add turkey and cook for 4 to 5 hours. Remove and run under cool running water, or transfer to an ice bath to chill for 5 minutes. Remove from bag and add any congealed juices to gravy. Rinse turkey porchetta thoroughly and carefully pat dry with paper towels. Trim ends for a more cylindrical shape, if desired.

To Finish by Deep-Frying: Heat 1 1/2 quarts (1.4L) peanut oil to 400°F (204°C) in a large wok or Dutch oven. Do not fill cooking vessel more than one-third of the way, in order to allow for bubbling and displacement when you add turkey. Carefully slide turkey into oil using spatulas and tongs (it will not be fully submerged). Immediately cover and cook, shaking pan occasionally, until sputtering dies a bit, about 2 minutes. Adjust flame to maintain a consistent 350°F (177°C) temperature. Using a large metal ladle, continuously spoon hot oil over exposed portions of roast until bottom half is cooked and crisp, about 5 minutes. Carefully flip and cook on second side, basting the whole time. Proceed to step 5.

To Finish by Pan-Roasting: While wearing an apron (the turkey can splatter), heat 2 tablespoons (30ml) canola oil in a large stainless steel or cast iron skillet over high heat until gently smoking. Add turkey and cook, turning occasionally, until well browned on all sides, about 10 minutes total.

Remove turchetta to a large paper towel–lined plate and blot all over. Season with salt. Let rest 5 minutes. Carve and serve with gravy on the side.

This all-belly porchetta is as rich and crisp as it comes.

All-Belly Porchetta Recipe

If roast is too large and unwieldy, carefully slice in half with a sharp chef's knife. Wrap tightly in plastic and refrigerate at least overnight and up to three days. If desired, porchetta can also be frozen at this point for future use (see note)

Adjust an oven rack to the lower-middle position and preheat oven to 300°F. Place pork in a v-rack set in a large roasting pan, or if cooking both halves at the same time, on a wire rack set in a rimmed baking sheet. Place roasting pan in oven and roast until internal temperature of pork reaches 160°F, about two hours, basting with pan drippings every half hour. If you'd like to cook potatoes along with the porchetta, see note. Continue roasting until a knife or skewer inserted into the pork shows very little resistance asides from the outer layer of skin, about two hours longer.

Increase oven temperature to 500°F and continue roasting until completely crisp and blistered, about 20 to 30 minutes longer. Alternatively, you can remove the roast from the oven and tent with foil for up to two hours before finishing it in a preheated 500°F oven.

Tent with foil and allow to rest for 15 minutes. Slice with a serrated knife into 1-inch thick disks and serve.

When you’ve got a big crowd to feed, this recipe is sure to go down an absolute treat. With crispy crackling and rich, fennel-spiked liver stuffing, it makes the perfect Sunday lunch with all the trimmings, or you could serve it up with baps, slaw and an array of condiments for a build-your-own party centrepiece.

Beautiful stuffed porchetta

x pork

eating apples

carrots

red onions

plain flour

chicken stock

fresh sage (30 grams)

olive oil

75 g pine nuts

fennel seeds

g raisins

250 ml Vin Santo

sourdough bread

rosemary

150 g free-range chicken or higher-welfare pork livers cleaned

lemon

oysters

g Parmesan cheese

“You’ll need to allow a day in advance to dry out the pork skin, uncovered, in the fridge, which will help achieve crisp crackling. The fat from the roast that drips
into the pan is liquid gold; use it to roast potatoes to serve alongside the porchetta, or strain into a container to use later. Store in an airtight container in the refrigerator" - Anthony Puharich. This is an edited extract from Meat by Anthony Puharich and Libby Travers (Murdoch Books, $79.99). On sale now.

Easy and simple porchetta recipe

dried chilli flakes

garlic cloves, finely chopped

sage leaves, chopped

thyme sprigs, leaves picked

tbs olive oil, plus extra for drizzling

Lemon

sea salt

large handfuls of wild rocket (arugula)

peaches, stones removed, sliced into wedges (optional)

parsley

mint

Extra virgin olive oil,

Red wine vinegar,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977443724001&=domain=del

5348771529001-5977443724001

This juicy, bacon-wrapped pork tenderloin is like the weeknight version of a classic Italian porchetta—it's not traditional, but it sure is delicious

Bacon-Wrapped Pork Tenderloin

garlic cloves, plus 2 whole heads

salt

extra-virgin olive oil, divided

black pepper

1½-pound pork tenderloin

bacon

Think of this as the weeknight version of a classic Italian porchetta—it's not traditional, but it sure is delicious.

Bon Appétit

Preheat oven to 425°. Peel and finely chop 4 garlic cloves. Cut 2 whole heads of garlic in half crosswise. Strip leaves off 1 rosemary sprig, discard stem, and finely chop leaves. Finely chop 1 Tbsp. fennel seeds.

Mix chopped garlic, chopped rosemary, chopped fennel seeds, salt, and 1 Tbsp. oil in a small bowl; season with pepper.

Rub garlic mixture all over 1½ lb. pork tenderloin on a rimmed baking sheet (if you have time to do this in the morning, great; chill pork until dinner).

Scatter remaining 4 rosemary sprigs in a large baking dish and set tenderloin on top. Wrap 4 bacon slices around tenderloin, tucking ends underneath so bacon stays put.

Nestle halved heads of garlic around tenderloin and drizzle with remaining 1 Tbsp. oil.

Roast until an instant-read thermometer inserted into thickest part of tenderloin registers 145° for medium, 30–40 minutes. Transfer to a cutting board and let rest at least 10 minutes before slicing.

Do Ahead: Pork can be rubbed with garlic mixture 1 day ahead. Cover and chill.

This is the showstopper that finally gets your chatty relatives to simmer down for just long enough to stuff their faces with tender porchetta.

Porchetta

(trimmed) 2-3-pound boneless, center-cut pork loin

sage

garlic cloves,

orange, seeded, thinly sliced

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 below.

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°. Season porchetta with salt. Roast on rack in baking sheet, turning once, for 40 minutes. Reduce heat to 300° and continue roasting, rotating the pan and turning porchetta occasionally, until an instant-read thermometer inserted into center of meat registers 145°, 1 1/2-2 hours more. If skin is not yet deep brown and crisp, increase heat to 500° 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.

Be inspired by the Italian rolled pork dish, porchetta. This ragu is ideal when you have guests – leave it simmering whilst you entertain

Porchetta ragu

pork shoulder, diced

pork sausages

onion, chopped

carrot, chopped

celery stick, chopped

garlic cloves, crushed

tsp fennel seeds, crushed

chilli flakes (optional)

white wine

rosemary sprigs, leaves

thyme

tomato purée

tomatoes

tbsp double cream

lemon, zested

parsley,

rigatoni pasta

parmesan,

Heat half the oil in a large casserole over a medium-high heat, and fry the diced pork for 5 mins, stirring often until browned. Transfer to a bowl using a slotted spoon and set aside. Squeeze the sausagemeat from the skins into the pan, and fry for 2-3 mins until browned. Scoop into the bowl with the diced pork.

Reduce the heat to low and fry the onion, carrot and celery for 5 mins in the remaining oil. Add the garlic, fennel seeds and chilli flakes and fry for 1 min more. Return the meat to the pan along with the wine. Bring to a simmer and cook until the liquid has reduced by about half. Add the bay, rosemary, thyme, stock, tomato purée and chopped tomatoes, and return to a simmer. Season. Cover and cook over a low heat for 2 hrs 30 mins, or until the pork is falling apart.

Remove the lid, discard the bay and turn up the heat slightly. Simmer for 5-10 mins, or until slightly reduced, stirring often. Stir in the cream, lemon zest and parsley. Season to taste.

Cook the pasta following pack instructions. Toss with the ragu, and serve sprinkled with parmesan.

Delicious porchetta roast with fennel, pine nuts, oranges, garlic and fresh herbs.&nbsp;

Porchetta Roast

pork belly

pork loin

breadcrumbs

pignoli nuts

Tbsp fennel seeds

Tbsp crushed red pepper flakes

oranges

Tbsp kosher salt

Preheat oven to 500f and move rack to lower third.&nbsp; Dry off pork belly skin and trim the belly and loin to fit together for one complete roll.&nbsp; Mince 8 cloves of garlic, zest 2 oranges and chop the parsley and rosemary.&nbsp; Toast the fennel seeds and pignoli nuts in a pan on medium-low heat for 5-10 minutes being careful not to burn.&nbsp; When toasted set aside.

In a clean pan saute garlic in a 1/4 cup of olive oil on medium heat for 2-3 minutes.&nbsp; Add the breadcrumbs, chili flakes, herbs, pignoli nuts, fennel seeds and the juice of 2 oranges.&nbsp; Mix well to form a paste.&nbsp; Set aside.&nbsp;

Score dry pork belly in crisscross pattern on skin side.&nbsp; On other side score 1/4" deep lines into the pork.&nbsp; Season the non skin side with 2 tsp of kosher salt.&nbsp; Next place stuffing mixture onto meat and evenly distribute it by pressing it into the meat.&nbsp; Sprinkle all of the orange zest on top.

Season pork loin with 1 tsp of kosher salt and place on one side of belly to start rolling.&nbsp; Roll the porchetta tightly and tie off every 1" or so to make a uniform cylinder.

Dry the porchetta one last time with paper towels, then season with 2 Tbsp of kosher salt.&nbsp; Rub it into the skin all over.&nbsp; Place the porchetta on a wire rack inside a roasting pan.&nbsp; Inside the roasting pan pour 1 cup of water making sure that the liquid does not touch the roast.

Roast the porchetta in the oven for 45 minutes on 500f turning once at halfway point.&nbsp; After 45 minutes turn heat down to 300f and continue cooking until 145-150f internal temperature is reached.&nbsp; Make sure to rotate the roast every 30 minutes to achieve even cooking.&nbsp; For an 8 pound roast it should take 2.5-3 hours more.

When finished remove from oven and let rest for 20-30 minutes before serving.&nbsp; Remove twine, slice and enjoy!

Colin Fassnidge and Anthony Puharich pop the kettle on and debate the ins and outs of a cracking, crackling porchetta.

Porchetta with sage and fennel stuffing recipe

nero,

day-old sourdough loaf, crusts removed, coarsely torn

flat-leaf parsley, leaves picked

sage leaves, leaves picked

fennel seeds, crushed

allspice

sundried tomatoes, drained

(160 milliliters) extra virgin olive oil

pork and fennel sausages,

This porchetta recipe is as good as it gets. It&#039;s all-belly porchetta with rich and tender meat flavored with fennel and traditional Italian seasonings and has the crispiest, chicharron-like crackling. And won&#039;t worry, making this famous Italian dish is surprisingly simple.

Porchetta Recipe

whole skin-on pork belly (12-15 lb)

chii flakes

orange juice (squeezed from ½ an orange)

olive oil (divided)

sea salt (divided)

EACH: minced rosemary, thyme, sage, and black pepper

Roll pork belly

Roll the pork belly into a long log and then mark where the skin overlaps. Unroll and remove the skin from the overlapping part.

Remove some skin

Unroll and remove the skin from the overlapping part.

Poke holes in skin

Use a paring knife to poke shallow holes all over the surface of the skin. Try not to go too deep and make lots of holes.

crosshatch cut

Turn the pork belly over and cut diagonal lines into the meat to form a cross-hatch pattern.

Mix spice paste

Grind the fennel seeds and chili flakes until coarsely ground. Transfer them to a bowl and add the orange zest, orange juice, 1 tablespoon of olive oil, parsley, 1 tablespoon of sea salt, pepper, rosemary, thyme, and sage and mix to form a paste.

Rub paste on meat

Run this paste all over the meat, using your fingers to work the rub into the meat.

Top 16 porchetta recipes from across the web

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Top 16 porchetta recipes from across the web

The most viewed porchetta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Deep-Fried, Sous Vide, 36-Hour, All...

Turkey Porchetta Recipe

Deep-Fried Sous Vide Turkey Porchet...

All-Belly Porchetta Recipe

Beautiful stuffed porchetta

Easy and simple porchetta recipe

Bacon-Wrapped Pork Tenderloin

Porchetta

Porchetta ragu

Porchetta Roast

Porchetta with sage and fennel stuf...

Porchetta Recipe

Porchetta (slow-roasted rolled pork...

Pork belly with bacon stuffing reci...

Porchetta (Italian Pork Roast)

Porchetta Recipe

The most viewed porchetta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine