Porchetta | Sunday-Thursday 11:30am-10:00pm Friday-Saturday 11:30am-11:00pm
Photo courtesy of Olives & Oranges: Recipes and Flavor Secrets
from Italy, Spain, Cyprus, and Beyond.
Porchetta
Makes 6 servings
Flavor Tip: Using white wine for basting creates a delicate
sauce for this dish, whereas red wine provides a gamier flavor. I tend
to choose based on what mood I'm in, or whatever I have kicking around
the house.
- 1 (3 3/4- to 4-pound) boneless pork shoulder (skin on, not tied)
- 20 fresh sage leaves
- 3 leafy sprigs fresh thyme, leaves removed
- 3 leafy sprigs rosemary, stemmed
- 2 garlic cloves, peeled and roughly chopped
- 2 tablespoons fennel pollen
- 1 1/2 teaspoons medium coarse sea salt
- 1 1/2 teaspoons freshly cracked black pepper
- 2 tablespoons extra-virgin olive oil
- 1/2 cup dry red or white wine
Heat oven to 250ºF.
With a sharp knife, score pork skin in a crosshatch diamond pattern,
making 1/8-inch- deep cuts, about 1 inch apart.
Finely chop thyme, sage, rosemary, and garlic together (you can do this
by pulsing in a food processor, or by hand). Place mixture in a small
bowl, add fennel pollen, salt, and pepper and stir together well.
With a paring knife, make about 10 incisions (about 1/2-inch deep) all
over the pork and stuff with about 1/3rd of the herb mixture. Tie pork
with kitchen twine, brush the oil over the skin, and rub all over with
the remaining herb mixture.
Set pork in a roasting pan, fat-side up. Roast for 2 hours. Pour the
wine over the pork and baste with the wine and accumulated juices. Continue
roasting, basting once every hour, until the skin is well browned and
the meat is spoon tender, 2 1/2 to 3 hours more (internal temperature
will be 170ºF to 180ºF) Remove from oven. Let meat rest 15 minutes before
slicing and serving.
© 2010 Porchetta
Photo courtesy of Olives & Oranges: Recipes and Flavor Secrets from Italy, Spain, Cyprus, and Beyond.
Porchetta
Makes 6 servings
Flavor Tip: Using white wine for basting creates a delicate sauce for this dish, whereas red wine provides a gamier flavor. I tend to choose based on what mood I'm in, or whatever I have kicking around the house.
- 1 (3 3/4- to 4-pound) boneless pork shoulder (skin on, not tied)
- 20 fresh sage leaves
- 3 leafy sprigs fresh thyme, leaves removed
- 3 leafy sprigs rosemary, stemmed
- 2 garlic cloves, peeled and roughly chopped
- 2 tablespoons fennel pollen
- 1 1/2 teaspoons medium coarse sea salt
- 1 1/2 teaspoons freshly cracked black pepper
- 2 tablespoons extra-virgin olive oil
- 1/2 cup dry red or white wine
Heat oven to 250ºF.
With a sharp knife, score pork skin in a crosshatch diamond pattern, making 1/8-inch- deep cuts, about 1 inch apart.
Finely chop thyme, sage, rosemary, and garlic together (you can do this by pulsing in a food processor, or by hand). Place mixture in a small bowl, add fennel pollen, salt, and pepper and stir together well.
With a paring knife, make about 10 incisions (about 1/2-inch deep) all over the pork and stuff with about 1/3rd of the herb mixture. Tie pork with kitchen twine, brush the oil over the skin, and rub all over with the remaining herb mixture.
Set pork in a roasting pan, fat-side up. Roast for 2 hours. Pour the wine over the pork and baste with the wine and accumulated juices. Continue roasting, basting once every hour, until the skin is well browned and the meat is spoon tender, 2 1/2 to 3 hours more (internal temperature will be 170ºF to 180ºF) Remove from oven. Let meat rest 15 minutes before slicing and serving.