Porchetta (Pronounced: PORKETTA)
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Chef requested this recipe be posted within this category. Originally was posted to “what did you cook today”.
Porchetta Filling directions:
Sweet Desert Wine- Vin Santo: 4.75 ozs
Ground Pork: 11.9 ozs
Panko: 4.8 ounces
Pine Nuts Toasted : 4.8 ozs
Yellow Raisins: 4.8 ozs (Soaked in wine)
Garlic: 8 cloves
Onions Diced: 3 onions
Sage Dried: 1.35 Tbls
Parsely Dried: 1.35 Tbls
Rosemary Dried: 1.35 Tbls
Olive Oil: 3 Tbls
Pork Belly: 5.2 lbs (Butterflied)
Pork Loing: 3.7 lbs (Butterflied)
Instructions for the Stuffing:- In a large skillet on medium heat, saute onion in olive oil for 10 minutes; add garlic and saute for 30 more seconds (Both should be softened but not coloured)
- Turn heat down to low; add ground pork
- Quickly break pork into small pieces to combine; add pine nuts, raisins, sage, parsley, and rosemary
- Season with a good sprinkle of salt and pepper; pour in a splash of Vin Santo wine, stir well and remove from heat (do not cook ground pork, just separate it for the stuffing)
- Add panko; combine well
- Season with salt and pepper
nstructions for the Pork: - Set belly skin side down; with a sharp knife, score belly flesh in a checkerboard pattern 1/3" deep to enable even cooking
- Flip belly skin side up; poke dozens of 1/8"-deep holes through skin all over belly (when you think it is enough, do more)
- Optional: using the jagged edge of a meat mallet, pound skin all over for 3 minutes to tenderize, which will help make skin crispy when roasted.
- Turn belly to be skin side down; generously salt both it
- Season loin; sprinkle inside of each with 30g or Vin Santo Wine
- Arrange loin down middle of belly; top with stuffing
- Roll belly around loin; tie crosswise with kitchen twine at 1/2" intervals, very tightly
- Trim twine; transfer roast to a wire rack set in a rimmed baking sheet
- Preheat oven to 500°; season porchetta with salt
- Roast on rack in baking sheet, turning once at 15 minutes, for 30 to 40 minutes, until golden (the oven will be a huge mess, so best to do this step outside on the grill)
- Reduce heat to 300° and continue roasting, rotating the pan and turning porchetta every 20 minutes for one more hour, or until an instant-read thermometer inserted into center of meat registers 145°
- If skin is not yet deep brown and crisp, increase heat to 500° and roast for 10-15 minutes more
- Rest for 30 minutes; sing a serrated knife, slice into 1/2" rounds
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Chef requested this recipe be posted within this category. Originally was posted to “what did you cook today”.
Porchetta Filling directions:
Sweet Desert Wine- Vin Santo: 4.75 ozs
Ground Pork: 11.9 ozs
Panko: 4.8 ounces
Pine Nuts Toasted : 4.8 ozs
Yellow Raisins: 4.8 ozs (Soaked in wine)
Garlic: 8 cloves
Onions Diced: 3 onions
Sage Dried: 1.35 Tbls
Parsely Dried: 1.35 Tbls
Rosemary Dried: 1.35 Tbls
Olive Oil: 3 Tbls
Pork Belly: 5.2 lbs (Butterflied)
Pork Loing: 3.7 lbs (Butterflied)
Instructions for the Stuffing:- In a large skillet on medium heat, saute onion in olive oil for 10 minutes; add garlic and saute for 30 more seconds (Both should be softened but not coloured)
- Turn heat down to low; add ground pork
- Quickly break pork into small pieces to combine; add pine nuts, raisins, sage, parsley, and rosemary
- Season with a good sprinkle of salt and pepper; pour in a splash of Vin Santo wine, stir well and remove from heat (do not cook ground pork, just separate it for the stuffing)
- Add panko; combine well
- Season with salt and pepper
nstructions for the Pork: - Set belly skin side down; with a sharp knife, score belly flesh in a checkerboard pattern 1/3" deep to enable even cooking
- Flip belly skin side up; poke dozens of 1/8"-deep holes through skin all over belly (when you think it is enough, do more)
- Optional: using the jagged edge of a meat mallet, pound skin all over for 3 minutes to tenderize, which will help make skin crispy when roasted.
- Turn belly to be skin side down; generously salt both it
- Season loin; sprinkle inside of each with 30g or Vin Santo Wine
- Arrange loin down middle of belly; top with stuffing
- Roll belly around loin; tie crosswise with kitchen twine at 1/2" intervals, very tightly
- Trim twine; transfer roast to a wire rack set in a rimmed baking sheet
- Preheat oven to 500°; season porchetta with salt
- Roast on rack in baking sheet, turning once at 15 minutes, for 30 to 40 minutes, until golden (the oven will be a huge mess, so best to do this step outside on the grill)
- Reduce heat to 300° and continue roasting, rotating the pan and turning porchetta every 20 minutes for one more hour, or until an instant-read thermometer inserted into center of meat registers 145°
- If skin is not yet deep brown and crisp, increase heat to 500° and roast for 10-15 minutes more
- Rest for 30 minutes; sing a serrated knife, slice into 1/2" rounds
zbigjeff Thank you. I think this is a category that will become very popular
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Chef Just trying to keep up with you guys. Thanks for the great comments. I forgot to include your notes from the other category.
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