Angela's Italian Recipe for Porchetta

Porchetta


Ingredients: 6 pounds butterflied pork shoulder 1 and 1/2 tablespoons coarse salt 1 and 1/2 tablespoons black peppercorns 1 tablespoon fennel seed 1 tablespoon coriander 1/2 to 1 tablespoon red pepper flakes 5 cloves mashed up garlic 1 tablespoon chopped rosemary 1 tablespoon finely grated orange zest 3 tablespoons extra virgin olive oil 3 bay leaves 1 piece pork skin, large enough to cover the shoulder, or 9 thin slices pancetta 1/2 cup red wine vinegar Directions:

Toast spices & salt in small heavy bottom pan till fragrant, and crush in mortar and pestle. It should be rather coarse, not a powder. Mix spices with chopped rosemary, orange zest and mashed up garlic. Add olive oil till it makes a paste. Slather the pork in the spice mix, and place in a baggie with the bay leaves over night or up to 3 days. Preheat oven to 325° F. Bring pork to room temperature. Take pork out of baggie, turn baggie inside out and rub all the spice paste over the inside of the pork skin. Roll pork into a cylindrical shape, tie with butcher twine at 1-inch intervals, stick the bay leaves under the middle strings, and lay skin over top (if using pancetta, lay the slices across the top like fish scales). Place in a roasting pan with a rack, and roast until the internal temperature reaches 150° F. Remove and let sit until the temperature reaches 160° F. Depending on your oven, you may need to rotate it every so often. It should take 3 to 3 and 1/2 hours. Remove skin, scrape off the fat and cut into strips with a sharp set of shears, to serve. Deglaze pan with vinegar. To serve slice into 1/4-inch slices. Add a strip of skin (or pancetta) to each plate and drizzle with sauce. Serves 6-8.

Antipasti

Beef

Bread

Desserts

Egg

Lamb

Pasta

Polenta

Pork

Poultry

Rabbit

Risotto

Salads

Sauces

Seafoods

Soups

Vegetables