Italian East Coast Porkette Recipes

Steps:

• Score the skin of the pork belly with an extremely sharp knife or a razor blade (or ask your butcher to do it). Poke the flesh side all over with the tip of a paring knife.
• Put the fennel seeds and peppercorns in a small dry skillet; toast over medium heat until very fragrant and a few shades darker, about 3 minutes. Transfer to a plate to cool, then grind in a spice grinder. Mix the ground spices with the red pepper flakes, sage, rosemary, thyme, lemon zest, orange zest, garlic and 2 tablespoons salt. Rub the mixture into the flesh side of the pork belly.
• Roll the belly up as tightly as possible and secure it with kitchen twine at 1-inch intervals. Rub the outside with the baking powder and 1 tablespoon salt. Refrigerate, uncovered, for 1 to 2 days.
• Preheat the oven to 325 degrees F. Set the rolled pork belly in a large roasting pan and roast until the internal temperature reaches 180 degrees F on an instant-read thermometer, about 2 hours. Increase the oven temperature to 500 degrees F and roast until the skin is golden brown and crisp all over, about 20 minutes more. Transfer to a cutting board and let rest 10 minutes before slicing.

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.

Steps:

• Preheat an oven to 325 degrees F.
• Cut the roast in half lengthwise and open it like a book. Combine the salt, pepper, garlic, parsley, fennel seeds and olive oil in a small bowl. Rub the seasoning mixture all over the pork, pressing the fennel seeds and garlic into the meat. Spread the chopped fennel bulb over the meat, the fold the meat back together and tie it with a string.
• Place the meat in a roasting pan, cover and bake for 2 1/2 to 3 1/2 hours. Toward the last 40-50 minutes of cooking, scatter the potatoes, carrots, parsnips, and onions in the roasting pan around the meat, and continue to cook until pork is cooked through and falls apart when touched with a fork. Stir the vegetables now and then so they brown evenly.
• Allow meat to sit for 5 minutes on a cutting board. To serve, pull the pork apart (instead of slicing), and serve with the roasted vegetables. Garnish with feathery fennel tops.

Steps:

• Stir fennel seeds in small skillet over medium-high heat until slightly darker in color and fragrant, 4 to 5 minutes. Transfer seeds to spice mill and cool. Add kosher salt, peppercorns, and dried crushed red pepper. Grind to medium-fine consistency (not powder).
• Place pork in 13 x 9 x 2-inch glass baking dish. Rub garlic all over pork, then coat with spice mixture. Loosely cover pork with waxed paper. Refrigerate overnight.
• Preheat oven to 450°F. Brush large rimmed baking sheet with oil. Place roast, fat side up and coating intact, in center of sheet. Drizzle evenly with 2 tablespoons oil. Roast pork 30 minutes. Reduce oven temperature to 300°F. Roast pork until very tender and thermometer inserted into center of pork registers 190°F, about 3 hours 15 minutes longer. Transfer pork to cutting board; reserve baking sheet. Let pork rest 15 to 30 minutes.
• Meanwhile, pour all pan juices into 2-cup measuring cup. Spoon off fat that rises to top. Place reserved baking sheet across 2 burners. Pour wine and broth onto baking sheet and bring to boil over medium-high heat, scraping up any browned bits. Boil until wine mixture is reduced to 3/4 cup, about 4 minutes. Add degreased pan juices and whisk to blend. Pour pan sauce into small bowl (sauce will be thin).
• Thinly slice roast. Serve with sauce.

Steps:

• 1. First wash roast in cold water and pat dry. Use a sharp knife and cut several slits in the roast, deep enough to fit the garlic into.I usually make 5 holes for the garlic and 5 holes for the parsley. After you make the slits in the meat, stuff one of the half garlic cloves into each slot, then take the parsley and stuff into the hole with the garlic. Turn roast over and do the same to the other side. Pour vinegar over the roast, making sure it goes into the holes.Use fresh Rosemary sprigs as a base for the roast. Make sure the roast is fat side up, now rub with salt and pepper to taste. Add about one cup of water to the roasting pan over with foil and bake for 2 1/2 hours. Cool in pan for at least 1 hour. Transfer to cutting board. Cool pan juices and remove fat,strain out herbs.Slice roast thinly and return to juices simmer on med heat , serve on crusty rolls with au jus.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a small bowl, combine the dill seed, fennel seed, oregano, lemon pepper, onion powder and garlic powder. Mix well and apply to the roast. Place roast in a 10x15 inch roasting pan.
• Bake at 325 degrees F (165 degrees C) for 1 to 1 1/2 hours, or until internal pork temperature reaches 145 degrees F (63 degrees C).