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ISO: ISO Porketta/Italian Pork Roast recipe,,Bev in WA
- Thread starter beverly
- Start date
In Search Of:
Here are several from Zaar.
http://www.recipezaar.com/r/q=porketta
There is another spelling= porcetta and porchetta.
http://www.recipezaar.com/r/q=porketta
There is another spelling= porcetta and porchetta.
Using pork loin (quick) REC: Pork Loin A La Porchetta
I have not tried this recipe yet, so if you decide to make it, I'd be interested in your feedback.
Pork Loin A La Porchetta
from Niki Bone
4 lb pork loin
salt
pepper
¼ c extra virgin olive oil
1 med onion, thinly sliced
1 fennel bulb, bulb thinly sliced, fronds chopped & reserved
2 lb ground pork shoulder
2 T fennel seeds
2 T pepper, freshly ground
2 T fresh rosemary, chopped
6 cloves garlic, thinly sliced
3 eggs, beaten
4 red onions, halved
Preheat the oven to 425°F.
Butterfly the pork loin to an even 1” thickness; you should have a flat piece of meat about 8 x 14”. Sprinkle with salt and pepper and set aside.
In a sauté pan, heat the olive oil until smoking. Add the onion and fennel bulb and sauté until softened and lightly browned, about 10 minutes. Add the ground pork, fennel seeds, black pepper, rosemary and garlic; cook, stirring constantly, until the mixture takes on a light color, about 10 minutes.
Allow to cool and drain off any excess liquid. Mix in the fennel fronds and eggs. Spread the mixture over the pork loin and roll up like a jelly roll. Tie with butcher's twine and place in a roasting pan on top of the halved onions. Place in oven and roast for 75 minutes or until the interior temperature is 140°F.
Allow to rest for 10 minutes, then slice into 1” thick pieces and serve.
Serves 6 to 8.
I have not tried this recipe yet, so if you decide to make it, I'd be interested in your feedback.
Pork Loin A La Porchetta
from Niki Bone
4 lb pork loin
salt
pepper
¼ c extra virgin olive oil
1 med onion, thinly sliced
1 fennel bulb, bulb thinly sliced, fronds chopped & reserved
2 lb ground pork shoulder
2 T fennel seeds
2 T pepper, freshly ground
2 T fresh rosemary, chopped
6 cloves garlic, thinly sliced
3 eggs, beaten
4 red onions, halved
Preheat the oven to 425°F.
Butterfly the pork loin to an even 1” thickness; you should have a flat piece of meat about 8 x 14”. Sprinkle with salt and pepper and set aside.
In a sauté pan, heat the olive oil until smoking. Add the onion and fennel bulb and sauté until softened and lightly browned, about 10 minutes. Add the ground pork, fennel seeds, black pepper, rosemary and garlic; cook, stirring constantly, until the mixture takes on a light color, about 10 minutes.
Allow to cool and drain off any excess liquid. Mix in the fennel fronds and eggs. Spread the mixture over the pork loin and roll up like a jelly roll. Tie with butcher's twine and place in a roasting pan on top of the halved onions. Place in oven and roast for 75 minutes or until the interior temperature is 140°F.
Allow to rest for 10 minutes, then slice into 1” thick pieces and serve.
Serves 6 to 8.
Using pork butt (slow) REC: Slow Roasted Pork Shoulder (Porchetta)
Haven't tried this one either, but sounds good too...
Slow Roasted Pork Shoulder (Porchetta)
from The Los Angeles Times
The salsa is recommended as an accompaniment.
10 cloves garlic
½ c fennel seeds
2 T coarse sea salt
½ tsp ground black pepper
5 – 6 dried red chilies
6 – 7 lb pork shoulder butt, boneless
½ c chicken broth
1 lemon, juice of
4 T olive oil
Salsa Verde:
2 c Italian parsley
1 c basil
1 c mint
2 salt-packed anchovies
½ c capers, washed
2 T Dijon mustard
2-3 cloves garlic
1 tsp red pepper flakes
½ c olive oil
salt
pepper
Salsa Verde: Combine ingredients in food processor and slowly add oil.
The Meat: Preheat oven to 450°F.
Using mortar and pestle grind garlic and fennel seeds; then add salt, pepper and chilies. Cut 1” wide slits all over pork and rub the mixture into them.
Heat 2 tablespoons of olive oil in Dutch oven. Sear meat on all sides. Remove roast from pot, deglaze with hot water, place meat (fat side up) back in pot on rack, and roast for 30 minutes.
Pour lemon juice and chicken broth over meat and brush with remaining olive oil. Reduce heat to 250°F and roast for 8 to 10 hours (basting occasionally).
Remove roast and serve with pan drippings and Salsa Verda.
Haven't tried this one either, but sounds good too...
Slow Roasted Pork Shoulder (Porchetta)
from The Los Angeles Times
The salsa is recommended as an accompaniment.
10 cloves garlic
½ c fennel seeds
2 T coarse sea salt
½ tsp ground black pepper
5 – 6 dried red chilies
6 – 7 lb pork shoulder butt, boneless
½ c chicken broth
1 lemon, juice of
4 T olive oil
Salsa Verde:
2 c Italian parsley
1 c basil
1 c mint
2 salt-packed anchovies
½ c capers, washed
2 T Dijon mustard
2-3 cloves garlic
1 tsp red pepper flakes
½ c olive oil
salt
pepper
Salsa Verde: Combine ingredients in food processor and slowly add oil.
The Meat: Preheat oven to 450°F.
Using mortar and pestle grind garlic and fennel seeds; then add salt, pepper and chilies. Cut 1” wide slits all over pork and rub the mixture into them.
Heat 2 tablespoons of olive oil in Dutch oven. Sear meat on all sides. Remove roast from pot, deglaze with hot water, place meat (fat side up) back in pot on rack, and roast for 30 minutes.
Pour lemon juice and chicken broth over meat and brush with remaining olive oil. Reduce heat to 250°F and roast for 8 to 10 hours (basting occasionally).
Remove roast and serve with pan drippings and Salsa Verda.