porchetta roast

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

garlic

oranges

rosemary

parsley

olive oil

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!

Try this Porchetta recipe or the famous Italian Pork Roast. Rubbed with herbs and slowly cooked it&#039;s juicy inside with delicious crispy skin!

Porchetta (Italian Pork Roast)

pork belly (, about 5 kg)

pork

dry white wine

extra virgin olive oil

rosemary sprigs

sage

bay leaves

peppercorns

fennel seeds (,

salt

fennel seeds

Put all herbs in a food processor and pulse until finely grind.

Place pork belly skin side down on a work surface. Perform long cuts about ½ inch (1 cm) deep. This will the meat better absorb all the aromatics so as facilitate rolling it into a log. Rub with salt also working it into the cuts.

Pour wine and extra virgin olive oil. Rub it into the meat.

Slice garlic cloves and place in-between the cuts in the meat.

Evenly coat the meat with herbs, saving a little for the pork fillet.

In the same manner rub pork fillet with wine, oil and herbs and arrange on the pork belly.

Roll the pork belly tightly into a cylinder.

Using kitchen twine, tie the roll at 1-inch intervals.

Let porchetta rest for 2-3 hours at room temperature or in the fridge overnight.

Prepare the meat

When ready to roast, preheat oven to 350 F (180 C).

Using a sharp knife poke holes all around the pork rind. Rub it generously with salt.

Fill baking sheet with water, rosemary (fresh of dry), a few bay leaves and fennel seeds. Place the baking sheet on the lowest rack in the oven. Wrap both ends of porchetta with aluminum foil to prevent from burning. .

Place porchetta on the wire rack right on top of the baking sheet filled with water

Before roasting

Bake in a preheat to 355 F (180 C) oven for 30 minutes.

Cooking Phase 1

Then lower the temperature to 245 F (120C) and bake for 3 hours.

Cooking Phase 2

Increase the temperature to 355 F (180 C) again and bake for another 30 minutes OR until the temperature at the core of porchetta has reached 160-162 C  (71-72 C). I highly recommend using a thermometer inside porchetta and positioning it in the center (core) for the most accurate and most important JUICY porchetta.

Cooking Phase 3

Once the inside temperature of porchetta has reached 160-162 C  (71-72 C), shift the wire rack with porchetta closer to the grill without touching it. Turn up the temperature to 430 F (220 C) and roast for 3-5 minutes checking on porchetta frequently until skin is crispy but pay attention not to burn it.

Porchetta is ready when it has reached temperature of 165 F (74 C) on the inside. If it goes higher than 170 F (76 C) you risk overcooking it which results in dry meat.

Cooking Phase 4

Allow to rest for at least 30 minutes and up to 1 hours before serving.

Let rest and serve

This cut of meat is never seen in American markets - and not every town has a butcher shop. They sell something they call Porchetta but it is a very lean cut of meat. I remember something like this from my childhood in New York but unfortunately ( for meat shopping) I don’t live there anymore.

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Porchetta (Italian Pork Roast)

Top 2 porchetta roast recipes from across the web

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Porchetta Roast

Porchetta (Italian Pork Roast)

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