Porchetta Italian Roast Pork Recipes

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.

Steps:

• Preheat oven to 425 degrees with rack in center. In a food processor, combine garlic, fennel seeds, rosemary, lemon zest, 1 1/2 teaspoons salt, and 3 tablespoons oil; pulse to a paste. Pat pork dry. On a rimmed baking sheet, rub pork all over with garlic mixture and wrap with pancetta, overlapping slightly; secure with twine at 2-inch intervals.
• Toss potatoes, onion, and lemon slices with remaining 3 tablespoons oil. Season with salt and pepper; scatter around pork. Drizzle with 1/3 cup water; roast, basting with juices, until pancetta is crisp and a thermometer inserted in thickest part of meat registers 138 degrees, 40 minutes. Transfer to a cutting board; tent with foil.
• Return sheet to oven and continue to roast vegetables, tossing once, 10 minutes more. Remove strings from pork and slice. Serve, alongside vegetables, and drizzled with pan juices.

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.