PORKETTAS
For as long as I can remember, these flavorful sandwiches have been part of our Christmas Eve buffet. Now our daughters carry on the tradition with their own families.
Provided by Taste of Home
Categories Lunch
Time 3h
Yield 16-20 servings (6-2/3 cups meat).
Number Of Ingredients 9
Steps:
- Cut about five deep slits across top of roast. Combine seasonings; stuff some into the slits. Reserve remaining seasoning mixture. Tie meat securely and place in a roasting pan. Pour 1-3/4 cups broth around roast. Bake, uncovered, at 325° for 2-3/4 to 3-1/4 hours or until a thermometer reads 170° and meat is very tender. Measure drippings, adding additional broth to make 1-1/4 cups; set aside. Remove tie from meat. Cut meat into bite-size pieces; trim and discard fat. Place meat in a large saucepan. Add reserved drippings and seasoning mixture; mix well. Heat through. Serve on hard rolls. Top meat with applesauce if desired.
Nutrition Facts : Calories 419 calories, Fat 16g fat (5g saturated fat), Cholesterol 129mg cholesterol, Sodium 745mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 1g fiber), Protein 41g protein.
PORKETTA STYLE ROAST (CROCK POT)
This porketta roast is excellent served with grilled veggies or rice and will likely keep your whole family happy. It makes excellent sandwiches on italian bread with mayo and onions the next day too.
Provided by Pepper Monkey
Categories Very Low Carbs
Time 10h20m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Place pork in slow cooker.
- I use a 6 quart for this.
- Mix remaining ingredients in a small bowl.
- Stab pork all over with a fork or knife.
- Then rub seasonings all over the pork.
- turn slow cooker on low and cook for 8-10 hours.
STUFFED PORCHETTA
This classic Italian dish of rolled pork belly is stuffed with a deliciously herby, fruity stuffing and has crisp and crunchy crackling
Provided by Rosie Birkett
Categories Dinner, Lunch, Main course, Supper
Time 3h35m
Number Of Ingredients 19
Steps:
- Score the pork belly skin with a sharp knife in a cross pattern. Score down to just before where the skin meets the fat, rather than the fat itself. Bring a large saucepan of water to a simmer and add the bicarbonate of soda. Lower the pork into the water, poach gently for 5 mins, then remove it from the water and leave to cool to room temperature.
- Meanwhile, toast the fennel seeds and chilli flakes in a dry frying pan over a high heat for 1-2 mins, then tip into a bowl and leave to cool. Grind the spices in a spice grinder or with a pestle and mortar, then mix with 1 tbsp fine sea salt.
- Once the pork has cooled, turn it skin-side down and pierce the underside of the meat all over with a knife. Rub the meat with the spiced salt rub, cover and put it in the fridge for at least 8 hrs or overnight. Can be prepared 24 hours ahead.
- The next day, make your stuffing. Heat the olive oil in a non-stick frying pan and add the onion and fennel. Season and cook gently over a low heat for 10 mins. Add the coriander seeds and garlic, and cook for another 2 mins, then add the mince. Cook for 8-10 mins until the mince is browned. Set aside and leave to cool.
- Transfer the mince and onion mix to a bowl and add the sourdough, pine nuts, orange zest, apricots, herbs, lemon juice and nutmeg. Season well, then mix together thoroughly with your hands. Add the egg and mix again.
- Lie the pork belly on a board, skin-side down. Form the stuffing into a sausage shape running all the way down the middle of the belly. Wrap the sides of the belly around the stuffing and tie with butcher's string. Place seam-side down in a roasting tin, uncovered, and chill for at least 2 hrs, preferably overnight. You want the skin to dry out completely so that it crisps up when you roast it.
- To cook the pork, remove it from the fridge and leave it for at least 1 hr to come to room temperature before you cook it. Heat oven to 180C/160C fan/ gas 4 and cook the pork for about 2 hrs, turning the tin every 30 mins or so. After 2 hrs, turn the heat up to 220C/ 200C fan/gas 7 and cook for another 20 mins. When the pork is done, a thermometer pushed into its centre should read 77C. If the skin looks in danger of burning, cover it with foil - but only do this once it has crackled.
- Once the pork has cooked, remove from the oven and leave to rest for 30 mins. When you're ready to carve, put the pork on a big chopping board. Using a sharp knife, slice the meat into rounds.
Nutrition Facts : Calories 480 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 3.3 milligram of sodium
PORCHETTA
Make this savory Porchetta for your next family dinner.
Provided by Martha Stewart
Categories Pork Recipes
Yield Makes enough porchetta for 20 sandwiches. Salsa verde and sandwiches make enough for 4 sandwiches.
Number Of Ingredients 22
Steps:
- In a medium bowl, mix together sage, rosemary, oregano, garlic, fennel pollen, salt, pepper, and lemon zest; set aside.
- Place pork belly skin side up on a clean work surface. Using a very sharp knife, score skin in a diamond-shape fashion. Turn pork belly over so that it is skin-side down. Season flesh side of belly with salt and pepper and half of the herb mixture.
- Place pork loin on a cutting board. Holding the blade of the knife parallel to board, cut along the length of the pork loin, but not all the way through. Unfold so that it opens like a book. Place butterflied loin on top of pork belly. Season with salt and pepper and spread with remaining herb mixture.
- Roll pork away from you into a cylindrical shape; tie with kitchen twine at 1-inch intervals to make snug.
- Season skin with salt and pepper. Transfer to refrigerator, uncovered, so that it air-dries for 3 days.
- Fit a rimmed baking sheet with a rack and transfer pork to rack. Preheat oven to 500 degrees with a rack set in the lower third of the oven.
- Transfer pork, skin side up, to oven and cook until skin begins to crackle, 20 to 25 minutes. Reduce temperature to 325 degrees and continue roasting until an instant-read thermometer inserted into center of roast reaches 135 degrees, about 2 1/2 hours, tenting with foil if necessary. Let stand 30 minutes before slicing.
- Make the salsa verde: In a medium bowl, mix together shallot, parsley, chives, vinegar, oregano, and salt; whisk in olive oil until emulsified. Stir in mustard and lemon juice, set aside.
- Make the sandwich: Cover split sides of rolls with salsa verde. Place 3 porchetta slices and some of the crackling on one half of each of the rolls; top with arugula; and sandwich together with remaining half.
PORKETTA ROAST
A spicy, tasty and extremely moist boneless pork roast. This recipe uses a dry rub combination that you rub on the meat before you roast it. The rub includes dill seed, fennel seed, oregano, lemon pepper, garlic and onion powder.
Provided by Dee
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 1h45m
Yield 5
Number Of Ingredients 7
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).
Nutrition Facts : Calories 398.8 calories, Carbohydrate 1.8 g, Cholesterol 130.1 mg, Fat 24.4 g, Fiber 0.9 g, Protein 40.7 g, SaturatedFat 8.8 g, Sodium 174.7 mg, Sugar 0.1 g
PORCHETTA ITALIANA
This is a traditional Italian pork shoulder my mother taught me how to make. It is very flavorful as long as you put enough herbs and spices in it! The pork skin makes 'cracklin' and it is great! You can stuff the roast with many different spices and foods, variations to try are roasted red peppers, sausage, prosciutto, etc. Meateaters love this dish!
Provided by Add Lim
Categories World Cuisine Recipes European Italian
Yield 7
Number Of Ingredients 9
Steps:
- Oil the shoulder roast inside and out and rub the salt and pepper into the flesh. Rub the garlic, rosemary and dillweed into the flesh. Put shoulder into a leakproof and container and pour the wine in and around the shoulder. Cover tightly and place in the refrigerator to marinate for 3 days.
- Remove the meat from the refrigerator and tie it at about 1 inch intervals to form an even roll. Bring the meat to room temperature for about 45 minutes. Preheat the oven to 325 degrees F (165 degrees C).
- Paint the roast with browning sauce and bake the roast until it has internal temperature of 145 degrees F (63 degrees C). Estimate 30 minutes cooking time per pound. Remove from oven, tent with foil and let stand for 15 minutes before carving.
Nutrition Facts : Calories 582.4 calories, Carbohydrate 2.7 g, Cholesterol 153 mg, Fat 44.2 g, Fiber 0.6 g, Protein 40 g, SaturatedFat 14.5 g, Sodium 2112.2 mg, Sugar 0.2 g
CHEF JOHN'S PORCHETTA
We're going to simplify traditional porchetta by making a smaller, simpler version using pork shoulder. It makes a great sandwich, especially topped with some fried, crispy pancetta.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 9h45m
Yield 6
Number Of Ingredients 14
Steps:
- Place pork roast on a work surface. Use a sharp knife to make a lengthwise cut about 1 inch from the edge of the meat, slicing down but not cutting through. Open the meat flat along the cut. Keeping the knife parallel to the cutting board, continue to slice the roast open so you can unroll it into a large, flat piece. (You can also ask your butcher to butterfly the roast for you.) When the meat is unrolled, make small slashes through any connective tissue or extra-thick parts so the roast is as even in thickness as possible.
- Drizzle cut surface with 2 teaspoons olive oil. Rub oil into meat and generously season with 2 teaspoons kosher salt, black pepper, sage, rosemary, orange zest, garlic, and crushed fennel seeds. Press seasonings in firmly with your hand, roll up the pork roast, and tie the roast in several places with kitchen twine.
- Place the pork roast on a rack, set the rack on a plate, and sprinkle meat with remaining 1 teaspoon salt. Refrigerate the roast uncovered overnight to dry-age.
- Preheat oven to 450 degrees F (230 degrees C). Lightly oil a baking dish and place roast into dish. Rub meat with 2 teaspoons olive oil.
- Bake in the preheated oven until outside is seared, 15 minutes. Reduce oven heat to 250 degrees F (120 degrees C) and continue to roast until an instant-read meat thermometer inserted into the center of the roast reads 145 degrees F (65 degrees C), about 1 hour more. Loosely cover roast with foil and let rest for 10 minutes. Slice thinly to serve.
- Mash anchovy fillet in a small bowl and add red pepper flakes, white wine vinegar, and Italian parsley. Stir to combine. Serve drizzled on pork.
Nutrition Facts : Calories 265.7 calories, Carbohydrate 2.9 g, Cholesterol 71.4 mg, Fat 19.1 g, Fiber 1 g, Protein 19.8 g, SaturatedFat 6.3 g, Sodium 1032.1 mg, Sugar 0.1 g
PORKETTA
Provided by Food Network
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 12
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.
PORCHETTA
Provided by Michael Symon : Food Network
Categories main-dish
Time 4h30m
Yield 12 to 15 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Put the pancetta in the bowl of a food processor and pulse until it forms a paste. Transfer to a bowl and mix in by hand the garlic, citrus zests, parsley, rosemary, red pepper flakes, capers and 2 tablespoons salt until thoroughly blended.
- Put the ham flesh-side up on a cutting board and score the meat with the tip of a sharp knife every inch or so in a cross-hatch pattern. Rub the pancetta paste into the meat, making sure to get it into the score marks. Flip the ham over and score the skin with the knife as you did the flesh. Roll the ham up skin-side out and secure with kitchen twine. Season the skin lightly with salt.
- Put the pork in a roasting pan and transfer to the oven to roast for 2 hours.
- Increase the oven temperature to 400 degrees F and roast until the pork reaches an internal temperature of 170 degrees F and the skin is nice and crisp, about 1 hour, 30 minutes.
- Remove from the oven and let rest for 30 minutes. Thinly slice the porchetta before serving.
PORKETTA
A blend of a recipe or two in which I liked the outcome. This was close to porketta that I have had over the years. Surprisingly easy to make.
Provided by Kevin L.
Categories Pork
Time 3h
Yield 1 roast, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Place fennel, dill, anise seeds, dried oregano and salt in mortar and crush using a pestle (or place in plastic bag and pound) until most of seeds are crushed.
- Add all other dry seasoning and mix well.
- Wash and dry roast.
- I enjoy the spices that are both inside and outside on a roast. So, I slice roast in order to "unroll" the roast. (This all depends on thickness of roast. I get butcher to cut me a 4 pound roast and at this size there is enough meat to slice and roll out.) I cut down into roast and then start cutting in circle (I am no expert, but generally, I can get a roast to open up. And it does not need to be perfect!).
- Lay roast out flat.
- Insert whole garlic cloves into the meat (may need to slice open areas to crate a fold).
- Rub olive oil on roast, top and bottom. (Helps to hold the seasonings.).
- Apply seasoning to top (the inside of a rolled up roast), leaving enough seasonings to coat the outside of roast.
- Once seasoning applied to top (inside), roll up the roast and secure with twine.
- Apply remaining seasoning to outside of roast.
- Place in roaster/pan, (if there is fat on roast, place the fat side up) cover and place in refrigerator for two hours. (This step can be skipped and or extended longer).
- Add chicken stock to roaster/pan.
- Bake uncovered at 325 degrees for 30 minutes (to brown or crisp outside of roast).
- Cover and continue to bake at 325 degrees for 2 hours or until done (internal temperature of 160 degrees F) (I uncover for last 15 minutes to again brown or crisp outside of roast).
- Once done, remove from oven, place on serving tray and cover. Let sit for 10 to 15 minutes.
- Slice and serve, leftovers make for great sandwiches.
- You can add cut potatoes and carrots to roaster and season as you wish. I added them in last 1 - 1 1/2 hour of cooking time (depends on how soft ones like the vegetables).
Nutrition Facts : Calories 1097.5, Fat 76.4, SaturatedFat 25.4, Cholesterol 301.2, Sodium 1240.1, Carbohydrate 9.8, Fiber 2.9, Sugar 1.1, Protein 88.3
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PORCHETTA RECIPE | BON APPéTIT
From bonappetit.com
4.2/5 (275)Servings 12-15
- Put belly skin side down; arrange loin in center. Roll belly around loin so the short ends of the belly meet. If any of the belly or loin overhangs, trim meat. Unroll; set loin aside.
- Toast fennel seeds and red pepper flakes in a small skillet over medium heat until fragrant, about 1 minute. Tip spices into a bowl; let cool. Finely grind spices in a spice mill and transfer to a small bowl, along with the sage, rosemary, and garlic; set fennel mixture aside.
- Refrigerate roast, uncovered, for 1-2 days to allow skin to air-dry; pat occasionally with paper towels.
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