Recipe from www.italyum.com

  • Print recipe: My porchetta  | Meat Recipes PrintButton
54
com_content.article
(22 votes, average 3.23 out of 5)
My porchetta 3.23 out of 50 based on 22 voters.


Print recipe: My porchetta  | Meat Recipes WebPhoto 1


Preparation:
Cooking:
Difficulty: Easy

If you have the chance to travel in central Italy, especially throughout Lazio and Umbria regions, you may be lucky to find some roast pork shops selling porchetta. It is also something you can taste during the many villages feasts ("sagre paesane") arranged from the end of August to October. Porchetta is usually made of a pork weighting about 60-70 Kg (130-150 pounds); my kitchen oven is too small for that so I have elaborated my own version that more or less gives you the same results. It's ideal for picnics, it can be prepared for lunch or dinner accompanied with some vegetables and roast potatoes and can be eaten anytime you are hungry and looking for a treat!

One suggestion: get the meat from a good butcher who can assure you that the meat you are buying came from a good pork, reared outdoors and properly fed (no GM food, no antibiotics or other rubbish as unfortunately happens in the intensive farming).

 

SERVES 6

Print recipe: My porchetta  | Meat Recipes WebPhoto 2

Ingredients (Metric & Imperial measurements): 

2.5 Kg (5.5 lb) Boned flank (it is also streaky pork; at least here in Scotland)

20 g (3/4 oz) Rosemary needles

20 g (3/4 oz) Fennel leaves

2 Cloves of garlic

30 ml (1 fl oz) White wine

10 g (1/2 oz) Fresh ground black pepper

10 g (1/2 oz) Salt

A glass with a small quantity of extra virgin olive oil

 

Ingredients (U.S. measurements): 

  • 88 ounces (5 pounds 8 ounces) Boned flank (it is also called streaky pork; at least here in Scotland)
  • 3/4 ounce Rosemary needles
  • 3/4 ounce Fennel leaves
  • 2 Cloves of garlic
  • 2 tablespoons (1/8 cup) White wine
  • 1/2 ounce Fresh ground black pepper
  • 1/2 ounce Salt
  • A glass with a small quantity of extra virgin olive oil
  • These are Imperial and Metric measurements. U.S measurements available at italyum.com

Nutrition facts: Calories 650 per serving.

 

Note: you also need a few slices of streaky bacon, not shown in the photograph of the ingredients.


Directions: 

Print recipe: My porchetta  | Meat Recipes WebPhoto 3

Put rosemary, fennel, garlic, black pepper and salt in the blender and mix everything until you have a fine mixture.

 

Print recipe: My porchetta  | Meat Recipes WebPhoto 4

Moisten the mixture adding the white wine.

 

Print recipe: My porchetta  | Meat Recipes WebPhoto 5

Stir with a small spoon so that the wine is evenly distributed.

 

Print recipe: My porchetta  | Meat Recipes WebPhoto 6

Spread the mixture over the surface of the pork flank (the inside side).

 

Print recipe: My porchetta  | Meat Recipes WebPhoto 7

Roll the flank and temporary secure the roll tying a string in the right, centre and left.

 

Print recipe: My porchetta  | Meat Recipes WebPhoto 8

Cover the top with streaky bacon.

 

Print recipe: My porchetta  | Meat Recipes WebPhoto 9

Position the slices so that also the sides of the roll are covered.

 

Print recipe: My porchetta  | Meat Recipes WebPhoto 10

Tie the roll with string.

 

Print recipe: My porchetta  | Meat Recipes WebPhoto 11

Brush some olive oil all over the roll.

 

Print recipe: My porchetta  | Meat Recipes WebPhoto 12

Position the roll over a large kitchen foil.

 

Print recipe: My porchetta  | Meat Recipes WebPhoto 13

Wrap the roll in the foil paying attention to have the join of the foil upwards so nothing can leqak outside. Put the roll onto a large oven tray and cook for 3 1/2 hours. The first 30 minutes at 200 ºC (400ºF) and after swtich to 160ºC (320ºF) and continue cooking until the end.

 

Print recipe: My porchetta  | Meat Recipes WebPhoto 14

After 1 1/2 hours, open the foil. You will find that in the bottom there is lots of fat. Baste the roll and then remove part of this fat. Leave only the fat you need for basting.

 

Print recipe: My porchetta  | Meat Recipes WebPhoto 15

From now on baste every 20-30 minutes until the end.

 

Print recipe: My porchetta  | Meat Recipes WebPhoto 16

After three hours you should get this! Before you proceed to the next step, make sure that the centre of the porchetta has reached 75ºC (167ºF); a probe thermometer will help.

 

Print recipe: My porchetta  | Meat Recipes WebPhoto 17

Put the porchetta onto a chopping board.

 

Print recipe: My porchetta  | Meat Recipes WebPhoto 18

Make as many slices as you like using a big sharp knife.

 

Print recipe: My porchetta  | Meat Recipes WebPhoto 19

Put the slice onto a roll and spread some of the fat you have in the bottom of the tray over the slice and the other side of the bread roll.

 

Print recipe: My porchetta  | Meat Recipes WebPhoto 20

Ready!

 

Print recipe: My porchetta  | Meat Recipes WebPhoto 21

If you have arrived at this stage you will not regret of having spent three hours looking after a piece of pork and probably you will be proud of having made something really special. The day I have prepared this, I had three bread rolls at 4 pm with 1/2 litre of red wine :)

Buon appetito!

Print recipe: My porchetta  | Meat Recipes Federico

Federico Pezzaioli

Thank you for using this recipe from www.italyum.com