PORCHETTA PORK ROAST
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
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
Mahroof Abdulhameed
[email protected]This porchetta is a must-try for any pork lover.
Kaydan Mazerolle
[email protected]I followed the recipe exactly and it turned out perfectly.
Sherafzal Awan
[email protected]This is the best porchetta I've ever had.
Ms Beutye
[email protected]I can't wait to make this porchetta again!
Malik Nasar
[email protected]This porchetta is perfect for a special occasion.
Rakib Mirdha
[email protected]I would recommend this recipe to anyone who loves pork.
Muas Iliyas
[email protected]Overall, I was disappointed with this recipe.
Matsosha Maila
[email protected]The pork was a bit dry.
Danitria King
[email protected]I found the instructions to be a bit confusing.
Adeyant Virshni
[email protected]This porchetta was a bit too fatty for my taste.
Murera Allan121
[email protected]I've made this porchetta several times now and it's always a winner. It's so easy to make and always turns out delicious.
AmeerAlashaq
[email protected]This was my first time making porchetta and it turned out great! The instructions were easy to follow and the pork was cooked to perfection.
Okasha Khan
[email protected]I made this porchetta for a party and it was a huge hit! Everyone loved it.
Santosh Shahi
[email protected]This porchetta was amazing! The pork was so juicy and flavorful, and the crackling was perfect. I followed the recipe exactly and it turned out beautifully.