Have you heard of such an Italian dish as porchetta? It is made from pork in the oven with the addition of all kinds of spices. Today I want to share with you a recipe for cooking this dish at home.
Porketta is prepared not only from meat, but also lard, that is, the ratio of meat-lard in a piece of meat should be 70-30%. The dish turns out to be hearty and high-calorie, so you should take this into account.
For the first time, porchetta was made in the center of Italy, and then the dish spread throughout the state. Porchetta was so fond of Italians that they began to sell it even in small eateries. Not a single fair is complete without this yummy, and on the street you can buy a porchetta bun.
According to tradition, the meat of a one-year-old pig, 50 kg weight, is taken for porchetta. The slaughtered pig is gutted, then seasoned with fennel, wine, garlic, rosemary. After that, the carcass is baked in the oven on a wire rack or on a spit. And the cooking time depends on the size of the carcass.
Italians rarely buy sausages; they prefer pork porchette, which is usually sold in stores in a 5 kg vacuum package! The delicacy is stored in such a package for 2 months, if the vacuum is broken, then no more than six days.
Porchetta can be prepared in different ways depending on the region of Italy. Therefore, at home you can safely experiment with spices, although fennel and rosemary must be present. Well, and, of course, what remains unchanged is rolling the meat into a roll. The dish turns out to be so aromatic, juicy and tasty, and it is very difficult to believe that it was cooked at home.
Italian porchetta recipe
It will take
- pork breast or shoulder - 1.5 kilograms;
- olive oil - to taste;
- salt;
- black pepper;
- sage - 2 tablespoons;
- orange zest - 3 tablespoons;
- rosemary - 2 tablespoons;
- garlic - 6 teeth;
- fennel or dill seeds - 2 tablespoons
How to cook?
So, take the meat, rinse it thoroughly under running water. After that, dry it a little with paper towels, and make a deep cut, stepping back from the edge a few centimeters.
Along the cut, the meat needs to be expanded, and another cut should be made, parallel to the table. Well, and it remains to make more oblique cuts where the meat is very thick, so the piece will marinate much better.
Brush the meat with olive oil and season with salt. Next, chop the garlic and sprinkle it on the meat, as well as sage, rosemary, dill seeds and orange zest. You can press all the spices a little to the pork.
Gently roll the meat into a tight roll, and on top you can also sprinkle it with spices and salt.
Tie the roll with a strong string, place in a bowl, and refrigerate. So the roll needs to be marinated for four hours. And ideally leave it in the refrigerator overnight.
Preheat the oven to 230-240 degrees. Coat a baking dish with olive oil, and sprinkle with a little oil on the roll itself. Send the meat to the oven for half an hour, and then you need to reduce the temperature to 120 degrees and continue baking the roll for another hour. At the end, the roll should be covered with foil, and left in the oven for another 10 minutes.
I do not recommend eating a ready-made roll immediately. I turn off the oven and leave the meat in it until it cools completely, and then keep it in the refrigerator for a couple of hours. You have no idea how delicious it is, but don't forget about the calories!
Bon Appetit!
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