PORCHETTA "ROAST PORK"
By Simbooker on the 9th July 2015
Files & Tags: recipes, index, pork, italian and pasta
Porchetta is an Italian roast pork dish, very similar to a Pernil from Puerto Rico, or Lechon from the Philippines. In Italy-back in the old country, the pig is de-boned and gutted, and roasted on a spit.
It is among my favourite Italian dishes. The first time I tried Porchetta was in London's borough market. The meat is well seasoned and flavourful, and it is often eaten inside two slices of crusty bread.
But I like to taste the pork without the bread. To recreate this dish without the availability of the whole pig, Italians around the world buy a pork joint. The pork is seasoned with rosemary, thyme, sage and/or fennel.
It is also seasoned with onion and garlic; very important ingredients in Italian food. The first time I made it at home, I made it with pork belly. The finished product was better than the one I tasted in London's Borough Market. I knew I had to keep this recipe, and I recently made it again. It was absolutely delicious.
PORCHETTA THE RECIPE
THE INGREDIENTS
1 PORK BELLY OR LEG JOINT, 2 TBS OF SALT + 1 tsp to rub on top of the skin , 1 TSP BLACK PEPPER, 1/2 TSP ROSEMARY, 1/2 TSP THYME, 1/2 TSP SAGE, 2 TBS LIGHT SOY SAUCE, 1/4 CUP ORANGE JUICE, 1 WHOLE ONION FINELY DICED, 3 TBS GARLIC PASTE, 1 WHOLE GARLIC BULB CHOPPED, Between half 1/2 a cup to 1 cup of wine
1 PORK BELLY OR LEG JOINT, 2 TBS OF SALT + 1 tsp to rub on top of the skin , 1 TSP BLACK PEPPER, 1/2 TSP ROSEMARY, 1/2 TSP THYME, 1/2 TSP SAGE, 2 TBS LIGHT SOY SAUCE, 1/4 CUP ORANGE JUICE, 1 WHOLE ONION FINELY DICED, 3 TBS GARLIC PASTE, 1 WHOLE GARLIC BULB CHOPPED, Between half 1/2 a cup to 1 cup of wine
THE DIRECTIONS
Mix the ingredients together in a measuring jug. Insert a hole into the joint. Use a knife and bore the hole deep in the side of the joint, and then twist the knife to make it wider. Pour as much of the ingredients in the hole as possible. Whatever won't fit just pour over the pork and massage the ingredients into the pork.
Leave to marinate in the fridge. Then leave the pork to sit about half an hour- to an hour outside of the fridge. Pour the marinade ingredients into the bottom of a baking tray. And then add the wine also.
Make sure the skin is dry. If not, rub it with a kitchen towel. Rub salt into the skin. Turn the oven to almost as high as it can get, roast on high for twenty five minutes, then turn to normal temperature, and roast for at least an hour and a half, depending on your oven, and size of your pork joint.
If the skin is still not crackling, place it back in the oven for about ten to twenty more minutes on high. Leave to sit for about 30 mins before cutting into slices. Serve with Gnocchi, Orzo, or inside crusty bread.
I like gravy for this, you can use the drippings from the pan as gravy, or you can make extra gravy by bringing a cup of water to a boil, adding 2 chicken stock cubes, adding the drippings to the pot of boiling water... and then simmering on low for about twenty minutes.
I like gravy for this, you can use the drippings from the pan as gravy, or you can make extra gravy by bringing a cup of water to a boil, adding 2 chicken stock cubes, adding the drippings to the pot of boiling water... and then simmering on low for about twenty minutes.