Best 7 Porchetta Italiana Recipes

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Porchetta Italiana, a delectable Italian dish, is a culinary masterpiece that showcases the harmonious blend of flavors, textures, and aromas. This succulent dish consists of a succulent pork loin, skilfully seasoned with a flavorful array of herbs, aromatic spices, and zesty citrus, then meticulously rolled and roasted to perfection. The result is a crispy, golden-brown skin encasing a moist and tender pork interior, infused with a symphony of Mediterranean flavors that tantalize the senses and leave you craving for more. As you embark on your culinary journey to recreate this Italian classic, discover the secrets of selecting the perfect cut of pork, mastering the art of seasoning and rolling, and achieving that perfect balance of crispy skin and tender meat.

Check out the recipes below so you can choose the best recipe for yourself!

PORCHETTA (AUTHENTIC ITALIAN PORK ROAST)



Porchetta (Authentic Italian Pork Roast) image

an authentic Italian porchetta recipe

Provided by adapted by Christina Conte

Categories     Main Courses

Time 3h35m

Number Of Ingredients 7

one fresh porchetta roast with the skin (ask your reputable butcher) weighing 8 to 10 lbs
Kosher or sea salt (I used Maldon)
fresh or dry rosemary
wild Tuscan fennel pollen (if you can source it) at least 1 oz, but as you can see, more is better in this case (it is expensive, though) this brand is from Italy's most famous butcher
freshly ground black pepper
good quality extra virgin olive oil
crusty Italian bread rolls for serving

Steps:

  • Open the piece of pork onto the butcher paper or clean countertop, skin side down.
  • Sprinkle generously with the salt, then work the salt into the pork.
  • Next, add the rosemary. We used fresh rosemary as I have a bush in my garden. Rub it and crush it between your fingers to release the oils.Add the freshly ground black pepper all over the porchetta. Now add the fennel pollen. Sprinkle evenly over the pork, but save a little of the pollen for after the porchetta has been rolled.
  • Roll it tightly, but as you roll it, sprinkly some salt onto the unseasoned pork. Continue rolling until you reach the end.
  • Keeping the seam side down, start tying the pork. Another pair of hands will make this part immensely easier. There's no need for fancy ties or sailors' knots, just wrap, double knot and cut.
  • Repeat every few inches. The goal is only to keep the porchetta closed, so don't tie it too tightly, either. As you can see, ours is far from perfect, but unless you're serving the Queen of England, it won't matter.
  • Turn the roast seam side up and add more seasonings, including the rest of the fennel pollen to the non-skin parts of the pork which are exposed (including the ends).
  • Place seam side down on a rack on a roasting pan or baking tray. Cover the ends with aluminum foil and secure with toothpicks.
  • Drizzle with olive oil and rub all over the skin with your hands. Sprinkle with more salt and rosemary.
  • Preheat the oven to 400˚F (200˚C).
  • Place in the hot oven when it comes to temperature and roast for 1 hour, then lower the temperature to 350°F (170°C) and continue to cook for about another 2 hours. Check the center of the roast when it reaches 170°F (76°C) remove from the oven. Take the foil off the ends and place on top of the porchetta, and allow to rest for about 10 minutes.
  • Using a sharp knife, remove one or two of the pieces of twine. Cut into slices and serve on crusty Italian rolls, or bread, Italian style!

Nutrition Facts : Calories 250 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 15 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 4 oz, Sodium 48 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

PORCHETTA ITALIANA



Porchetta Italiana image

This is a traditional Italian pork shoulder my mother taught me how to make. It is very flavorful as long as you put enough herbs and spices in it! The pork skin makes 'cracklin' and it is great! You can stuff the roast with many different spices and foods, variations to try are roasted red peppers, sausage, prosciutto, etc. Meateaters love this dish!

Provided by Add Lim

Categories     World Cuisine Recipes     European     Italian

Yield 7

Number Of Ingredients 9

6 pounds boned pork shoulder with skin intact, butterflied
¼ cup olive oil
2 tablespoons salt
2 tablespoons ground black pepper
6 cloves garlic, minced
2 tablespoons chopped fresh rosemary
¼ cup chopped fresh dill weed
¼ cup red wine
3 tablespoons browning sauce

Steps:

  • Oil the shoulder roast inside and out and rub the salt and pepper into the flesh. Rub the garlic, rosemary and dillweed into the flesh. Put shoulder into a leakproof and container and pour the wine in and around the shoulder. Cover tightly and place in the refrigerator to marinate for 3 days.
  • Remove the meat from the refrigerator and tie it at about 1 inch intervals to form an even roll. Bring the meat to room temperature for about 45 minutes. Preheat the oven to 325 degrees F (165 degrees C).
  • Paint the roast with browning sauce and bake the roast until it has internal temperature of 145 degrees F (63 degrees C). Estimate 30 minutes cooking time per pound. Remove from oven, tent with foil and let stand for 15 minutes before carving.

Nutrition Facts : Calories 582.4 calories, Carbohydrate 2.7 g, Cholesterol 153 mg, Fat 44.2 g, Fiber 0.6 g, Protein 40 g, SaturatedFat 14.5 g, Sodium 2112.2 mg, Sugar 0.2 g

PORCHETTA: STUFFED AND ROLLED ITALIAN PORK ROAST



Porchetta: Stuffed and Rolled Italian Pork Roast image

Porchetta is a famous Italian recipe for stuffed and rolled Italian pork roast. This recipe features sausage, fennel, and pork belly.

Provided by Gene Gerrard

Categories     Dinner     Entree

Time 3h15m

Yield 10

Number Of Ingredients 15

1 (3- to 4-pound) boneless pork loin (butterflied with a 1-inch thickness)
Kosher salt, to taste
Freshly ground black pepper, to taste
1 fennel bulb
3 tablespoons olive oil
1 small onion (finely chopped)
8 cloves garlic (finely chopped)
2 tablespoons fennel seed
1 tablespoon red pepper flakes
2 tablespoons fresh rosemary (minced)
1 pound ground pork
1/2 cup panko breadcrumbs
1 egg (beaten)
1 lemon (zested, finely grated)
1 (5-pound) pork belly

Steps:

  • Gather the ingredients.
  • Spread out the loin so it's flat and sprinkle with salt and pepper.
  • Chop off the top of the fennel bulb and save the fuzzy fronds. Quarter the bulb then slice very thinly. Finely chop the fronds.​
  • In a skillet over medium heat, heat the olive oil and add the sliced fennel bulb, onion, garlic, fennel seeds, pepper flakes, and rosemary. Sauté about 8 minutes until lightly browned.
  • Add the ground pork to the skillet and cook, stirring often, until it is no longer pink.​ Add the reserved fennel fronds. Taste for salt and pepper and adjust the seasoning as needed. Transfer to a mixing bowl and allow to cool.
  • Add the panko, beaten egg, and lemon zest to the cooked pork mixture.​
  • Position a rack in the center of the oven and preheat to 350 F. Lay the pork belly, skin-side down, on a work surface. Use a sharp paring knife to score a cross-hatch pattern into the belly. This enables the extra fat to be rendered and allows the skin to crisp.
  • Turn the belly over, skin-side up, and pierce small slits all over. Use a meat tenderizer to pound the pork belly all over.
  • Lay the flat pork loin on top of the pork belly. Spread the browned ground pork mixture evenly over the pork loin.
  • Roll the belly and loin together like a jelly roll. Tie with butcher's twine at intervals to hold it all together.
  • Liberally season the porchetta with salt and pepper and set it on a rack in a roasting pan or a rimmed baking sheet.
  • Roast for 2 to 2 1/2 hours, or until the internal temperature reaches 145 F on an instant-read thermometer . If the porchetta skin is not yet browned, increase the oven temperature to 500 F and roast 10 more minutes.​
  • Let the porchetta rest 20 minutes, then carve into slices and serve.

Nutrition Facts : Calories 1225 kcal, Carbohydrate 7 g, Cholesterol 397 mg, Fiber 1 g, Protein 114 g, SaturatedFat 27 g, Sodium 414 mg, Sugar 1 g, Fat 79 g, ServingSize 1 Pork Loin (20 Servings), UnsaturatedFat 0 g

PORCHETTA ITALIANO



Porchetta Italiano image

Hit of any event! Marinate in a cast iron pan with herbs, olive oil and red wine for 3 days prior to cooking. Your friends and family will be begging you for this recipe.

Provided by chefCraig

Categories     World Cuisine Recipes     European     Italian

Time P3DT11h10m

Yield 24

Number Of Ingredients 14

8 pounds bone-in pork butt (shoulder) roast
½ cup olive oil, divided
¼ cup kosher salt, divided
2 tablespoons ground black pepper
½ onion, finely chopped
10 cloves garlic, slivered, divided
2 tablespoons chopped fresh dill weed
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh parsley
¼ cup red wine
1 bunch broccoli rabe, trimmed and chopped
2 red bell peppers, chopped
24 hard rolls
½ pound sharp provolone cheese

Steps:

  • Slice pork roast horizontally through the middle, stopping short of the opposite edge so it stays in one piece. Open the two sides and spread them out like an open book.
  • Rub 1/4 cup plus 2 tablespoons olive oil over both sides of the pork roast. Rub 3 tablespoons salt and black pepper into the flesh. Spread onion, 8 garlic cloves, dill, rosemary, and parsley over both sides of the roast. Transfer to a cast iron pan and pour in wine. Cover with plastic wrap and let marinate in the refrigerator for 3 days.
  • Remove roast from refrigerator, remove plastic wrap, and bring to room temperature, about 1 hour.
  • Preheat oven to 225 degrees F (110 degrees C).
  • Set cast iron pan over medium-high heat. Cook roast until browned, about 5 minutes per side.
  • Roast in the preheated oven, covered, until pork falls off the bone, about 5 hours. Remove bone and stir pork; continue cooking until juices are absorbed, about 3 hours more. Remove from oven and let cool, covered, about 1 hour.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add remaining 2 garlic cloves and broccoli rabe; cook and stir until browned, about 5 minutes.
  • Heat remaining 1 tablespoon olive oil in another skillet over medium heat. Add red bell peppers and remaining 1 tablespoon salt; cook and stir until peppers have softened, 10 to 15 minutes.
  • Divide pork among rolls. Top with broccoli rabe mixture, red bell peppers, and provolone cheese.

Nutrition Facts : Calories 446.5 calories, Carbohydrate 32.6 g, Cholesterol 66 mg, Fat 23.7 g, Fiber 2 g, Protein 24.1 g, SaturatedFat 7.8 g, Sodium 1391.1 mg, Sugar 0.8 g

ITALIAN PORCHETTA SANDWICH



Italian Porchetta Sandwich image

Provided by Kelsey Nixon

Categories     main-dish

Time 5h30m

Yield 6 to 8 sandwiches

Number Of Ingredients 18

6 cloves garlic
2 tablespoons fennel seeds, toasted
1 teaspoon red pepper flakes
2 tablespoons fresh oregano leaves
2 tablespoons chopped fresh rosemary
2 tablespoons fresh thyme leaves
Kosher salt
One 6-pound boneless pork belly, skin-on
Kosher salt
2 large yellow onions, sliced 1/4-inch thick
Freshly ground black pepper
1 cup mayonnaise
1 tablespoon chopped capers
1 tablespoon chopped fresh Italian parsley
1 lemon, zest and juice of
Kosher salt and freshly ground black pepper
6 to 8 ciabatta rolls, split and toasted
2 cups baby arugula

Steps:

  • Preheat the oven to 275 degrees F.
  • For the herb rub: Add the garlic, fennel seeds and red pepper flakes to a food processor and pulse until finely chopped. Add the oregano, rosemary and thyme and pulse into a rustic paste. Season with salt. Reserve 2 tablespoons of the rub for the mayonnaise spread.
  • For the pork: Lay the pork belly on a cutting board, skin-side-up, and score the skin at 1-inch intervals, 1/2-inch deep with a sharp knife. Rotate the pork 90 degrees and score the skin again, to create a diamond pattern. Sprinkle generously with salt; be sure to get into all the crevices. Flip the pork over, sprinkle generously with salt, then rub the meat side with the herb rub. Roll the pork belly up as tightly as possible and tie it crosswise with butcher's twine at 2-inch intervals.
  • Place the pork in a roasting pan fitted with a rack. Pour 1/2 cup water into the bottom of the pan. Roast the pork to an internal temperature of 150 degrees F, 2 1/2 to 3 hours. Check periodically to ensure there is still some liquid in the bottom of the pan and add a little water to prevent scorching. Baste the pork belly with pan drippings a couple of times during cooking.
  • Once the pork reaches 150 degrees F, raise the oven to 475 degrees F and continue roasting until the skin is super crispy, 30 to 40 minutes. For even browning, flip the pork halfway through the second roasting period.
  • Transfer the porchetta to a cutting board and let rest for 20 to 30 minutes.
  • Remove the rack from the roasting pan and pour off all but 3 tablespoons of the pan drippings. Set the roasting pan on the stovetop over medium heat. Add the onions and saute until lightly caramelized, about 15 minutes. Season with salt and pepper.
  • For the mayonnaise spread: Mix together the mayonnaise, capers, parsley, lemon zest and juice and the reserved herb rub. Season with salt and pepper.
  • Cut the porchetta into 1/4-inch-thick slices.
  • To assemble the sandwich: Slather both halves of a ciabatta roll with mayonnaise spread. Layer the bottom half with slices of porchetta and top with caramelized onions and arugula.

ITALIAN PORCHETTA SANDWICH



Italian Porchetta Sandwich image

Make and share this Italian Porchetta Sandwich recipe from Food.com.

Provided by Food.com

Categories     Lunch/Snacks

Time 5h30m

Yield 6-8 sandwiches

Number Of Ingredients 18

6 garlic cloves
2 tablespoons fennel seeds, toasted
1 teaspoon red pepper flakes
2 tablespoons fresh oregano leaves
2 tablespoons chopped fresh rosemary
2 tablespoons fresh thyme leaves
kosher salt
1 (6 lb) boneless pork belly, skin-on
kosher salt
2 large yellow onions, sliced 1/4-inch thick
fresh ground black pepper
1 cup mayonnaise
1 tablespoon chopped capers
1 tablespoon chopped fresh Italian parsley
1 lemon, zest and juice of
kosher salt & freshly ground black pepper
6 -8 ciabatta rolls, split and toasted
2 cups baby arugula

Steps:

  • Preheat the oven to 275 degrees F.
  • For the herb rub:.
  • Add the garlic, fennel seeds and red pepper flakes to a food processor and pulse until finely chopped. Add the oregano, rosemary and thyme and pulse into a rustic paste. Season with salt. Reserve 2 tablespoons of the rub for the mayonnaise spread.
  • For the pork:.
  • Lay the pork belly on a cutting board, skin-side-up, and score the skin at 1-inch intervals, 1/2-inch deep with a sharp knife. Rotate the pork 90 degrees and score the skin again, to create a diamond pattern. Sprinkle generously with salt; be sure to get into all the crevices. Flip the pork over, sprinkle generously with salt, then rub the meat side with the herb rub. Roll the pork belly up as tightly as possible and tie it crosswise with butcher's twine at 2-inch intervals.
  • Place the pork in a roasting pan fitted with a rack. Pour 1/2 cup water into the bottom of the pan. Roast the pork to an internal temperature of 150 degrees F, 2 1/2 to 3 hours. Check periodically to ensure there is still some liquid in the bottom of the pan and add a little water to prevent scorching. Baste the pork belly with pan drippings a couple of times during cooking.
  • Once the pork reaches 150 degrees F, raise the oven to 475 degrees F and continue roasting until the skin is super crispy, 30 to 40 minutes. For even browning, flip the pork halfway through the second roasting period.
  • Transfer the porchetta to a cutting board and let rest for 20 to 30 minutes.
  • Remove the rack from the roasting pan and pour off all but 3 tablespoons of the pan drippings. Set the roasting pan on the stovetop over medium heat. Add the onions and saute until lightly caramelized, about 15 minutes. Season with salt and pepper.
  • For the mayonnaise spread:.
  • Mix together the mayonnaise, capers, parsley, lemon zest and juice and the reserved herb rub. Season with salt and pepper.
  • Cut the porchetta into 1/4-inch-thick slices.
  • To assemble the sandwich:.
  • Slather both halves of a ciabatta roll with mayonnaise spread. Layer the bottom half with slices of porchetta and top with caramelized onions and arugula.

Nutrition Facts : Calories 2393.3, Fat 241.4, SaturatedFat 87.9, Cholesterol 327.2, Sodium 194.8, Carbohydrate 8.6, Fiber 2.5, Sugar 2.6, Protein 44

PORCHETTA PORK ROAST



Porchetta Pork Roast image

This rich, crackling-coated pork roast has all the intense garlic, lemon and herb flavors of a classic Italian porchetta, but is much simpler to make (case in point: you don't need to de-bone a whole pig). The only potentially tricky part is scoring the skin. If you are buying the meat from your butcher you can have them do it for you. Or, use your sharpest knife or a razor blade. It's worth the effort for the amber-colored cracklings it produces. The recipe feeds a crowd, so make it for a large gathering. Or plan on leftovers, which make excellent sandwiches for lunch the next day.

Provided by Melissa Clark

Categories     dinner, roasts, main course

Time 12h

Yield 8 to 12 servings

Number Of Ingredients 11

1 (7- to 8-pound) bone-in, skin-on pork shoulder roast, or a 6- to 7-pound boneless roast, fat trimmed to 1/4-inch thickness
1/4 cup chopped fennel fronds
1/4 cup chopped fresh rosemary
2 teaspoons chopped fresh sage leaves
5 garlic cloves, grated or mashed to a paste
Finely grated zest of 1 lemon
1 1/2 tablespoons kosher salt
1 teaspoon fennel seed
3/4 teaspoon red pepper flakes
1/2 teaspoon black pepper
1/4 cup extra-virgin olive oil

Steps:

  • Score skin and fat all over pork, taking care not to cut down to the meat.
  • In a food processor or mortar and pestle, combine fennel fronds, rosemary, sage, garlic, lemon zest, salt, fennel seed, red pepper flakes and black pepper. Pour in oil. Pulse or mash until it forms a paste. Rub all over pork. If using a boneless roast, tie with kitchen string at 2-inch intervals. Transfer to a large bowl and cover with plastic wrap. Refrigerate at least 6 hours and preferably overnight.
  • Remove pork from refrigerator 1 to 2 hours before you want to cook it. Heat oven to 450 degrees. Transfer pork to a rimmed baking sheet and roast 35 minutes. Reduce temperature to 325 degrees and cook an additional 2 hours 45 minutes to 4 hours, until a thermometer inserted into the thickest part of the meat reads 180 degrees, which will give you sliceable, tender meat. (Bone-in roasts will take longer than boneless ones.)
  • Transfer pork to a cutting board and let rest 15 to 30 minutes before serving. Make sure everyone gets some of the cracklings.

Nutrition Facts : @context http, Calories 505, UnsaturatedFat 21 grams, Carbohydrate 2 grams, Fat 35 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 11 grams, Sodium 777 milligrams, Sugar 0 grams, TransFat 0 grams

Tips:

  • Choose the right cut of pork: A good porchetta starts with a high-quality cut of pork belly. Look for a piece of meat that is evenly thick and has a good amount of marbling.
  • Season the pork belly thoroughly: The key to a flavorful porchetta is to season the pork belly generously with salt, pepper, and herbs. You can also add other spices, such as garlic, rosemary, or fennel seeds.
  • Roll the pork belly tightly: Once the pork belly is seasoned, roll it up tightly and tie it with kitchen twine. This will help to keep the meat moist and juicy during cooking.
  • Roast the porchetta at a high temperature: Porchetta is traditionally roasted at a high temperature, which helps to create a crispy skin and a juicy interior. Aim for a temperature of around 400 degrees Fahrenheit.
  • Let the porchetta rest before serving: Once the porchetta is cooked, let it rest for at least 15 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion:

Porchetta is a delicious and versatile dish that can be enjoyed in many different ways. Whether you serve it as a main course, a sandwich, or an appetizer, porchetta is sure to impress your guests. With a little planning and effort, you can easily make porchetta at home. So what are you waiting for? Give this classic Italian dish a try today!

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