The following recipe is my version of what began as a peasant dinner for a feast that used a side of a pig, deboned, and would weigh some 12 or more pounds depending on the size of the pig!
In Italy they have Porchetta restaurants and where I got their version of a Porchetta roast.
my recipe is 5 to 6 lbs. This recipe is delicious and relatively inexpensive! Please try to include
the topping recipe as IT adds such a great flavor and everyone loves it including my wife dottie!
INGREDIENTS FOR STUFFING
2 tbls fennel seed (not anise)
2 tbls sage
2 tbls rosemary
1 tbls kosher salt
1 tsp black pepper (flake if you desire)
1 bulb of garlic peeled and rough cut
1/2 cup of virgin olive oil for
browning the roast
PREPARING THE ROAST FOR BAKING
INGREDIENTS
5 to 6 lb pork roast
2 lb pork tenderloin to go into the roast
3 onions peeled and sliced to put around
the roast while baking
1 750 ml bottle of white sparkling wine
to go around the roast while baking
pre heat the oven to 470 degrees
INGREDIENTS FOR TOPPING
1/2 cup fennel seeds
1/2up sage
2 bulbs garlic peeled and rough cut
1 tbls kosher salt
1 tsp black pepper
1/2 cup virgin olive oil
DIRECTIONS
1. put all of these ingredients into a
food processer
2, mix until a paste
3. set aside and put on top of roast
the last 1 1/2 hours
COOKING DIRECTIONS
1. use a pork butt about 5 to 6 lbs
about 1 1/2 ft in length
2. butterfly the length of the roast
3. sprinkle the interior with 2 tbls of salt
4. add the stuffing in the middle
5. place the tenderloin in the middle
5. fold the roast
6. tie the roast with about 9 ft of
butcher string (ask the butcher if
you don't have any) tie about every
2 inches
7. the night before, in a large soup
pot put a cup of salt and a cup of sugar
and enough water to cover the roast
8. store the roast in the refrigerator
overnight
9. the next day remove the roast, rinse
and dry
10. brown the onions in a pan
about 17 inch by 11 by 2inch high,
remove to brown the roast
11. brown the roast on all sides
12. use a 750 ml white sparkling white
wine put around the roast and
add the onions back around the roast
13. turn the oven at 470 degees
14. put the roast in and bake for 40 minutes
15. lower temperature to 350 degrees and
bake for about 1 1/2 hours checking
the meat thermometer until inside
temperature reaches about l60 degrees
most recipes call for the inside
temperature is 180 degrees but
I recommend between 160 degrees
to insure a moist roast
16. remove roast and leave it set for
about 15 minutes
17. make gravy using first well stirred
flour in wine or water the thickness of heavy cream
then additional water or wine to make
it the thickness of light cream
18. use an electric knife to slice the
roast toward thinner pieces
19.served with mashed potatoes and vegetables
20. recipe will serve 10 to 14 guests generously
In Italy they have Porchetta restaurants and where I got their version of a Porchetta roast.
my recipe is 5 to 6 lbs. This recipe is delicious and relatively inexpensive! Please try to include
the topping recipe as IT adds such a great flavor and everyone loves it including my wife dottie!
INGREDIENTS FOR STUFFING
2 tbls fennel seed (not anise)
2 tbls sage
2 tbls rosemary
1 tbls kosher salt
1 tsp black pepper (flake if you desire)
1 bulb of garlic peeled and rough cut
1/2 cup of virgin olive oil for
browning the roast
PREPARING THE ROAST FOR BAKING
INGREDIENTS
5 to 6 lb pork roast
2 lb pork tenderloin to go into the roast
3 onions peeled and sliced to put around
the roast while baking
1 750 ml bottle of white sparkling wine
to go around the roast while baking
pre heat the oven to 470 degrees
INGREDIENTS FOR TOPPING
1/2 cup fennel seeds
1/2up sage
2 bulbs garlic peeled and rough cut
1 tbls kosher salt
1 tsp black pepper
1/2 cup virgin olive oil
DIRECTIONS
1. put all of these ingredients into a
food processer
2, mix until a paste
3. set aside and put on top of roast
the last 1 1/2 hours
COOKING DIRECTIONS
1. use a pork butt about 5 to 6 lbs
about 1 1/2 ft in length
2. butterfly the length of the roast
3. sprinkle the interior with 2 tbls of salt
4. add the stuffing in the middle
5. place the tenderloin in the middle
5. fold the roast
6. tie the roast with about 9 ft of
butcher string (ask the butcher if
you don't have any) tie about every
2 inches
7. the night before, in a large soup
pot put a cup of salt and a cup of sugar
and enough water to cover the roast
8. store the roast in the refrigerator
overnight
9. the next day remove the roast, rinse
and dry
10. brown the onions in a pan
about 17 inch by 11 by 2inch high,
remove to brown the roast
11. brown the roast on all sides
12. use a 750 ml white sparkling white
wine put around the roast and
add the onions back around the roast
13. turn the oven at 470 degees
14. put the roast in and bake for 40 minutes
15. lower temperature to 350 degrees and
bake for about 1 1/2 hours checking
the meat thermometer until inside
temperature reaches about l60 degrees
most recipes call for the inside
temperature is 180 degrees but
I recommend between 160 degrees
to insure a moist roast
16. remove roast and leave it set for
about 15 minutes
17. make gravy using first well stirred
flour in wine or water the thickness of heavy cream
then additional water or wine to make
it the thickness of light cream
18. use an electric knife to slice the
roast toward thinner pieces
19.served with mashed potatoes and vegetables
20. recipe will serve 10 to 14 guests generously
