You don’t have to be Italian to love the taste of tender, juicy porchetta. It’s um-um-good and a dish that seldom has leftovers very long, since it’s just as good cold as it is freshly cooked.
You make porchetta from pork belly and if you’ve cooked it properly, it will have delectably crisp skin but be so tender it almost melts in your mouth.
I hadn’t cooked or even tasted it before a friend emailed me a recipe. Not being much of a pork roast fan, I was reluctant to make it. Instead, I put it in my recipe file in my email and forgot it.
It wasn’t until that same friend invited me to dinner and served porchetta, did I realize that the recipe was almost worth its weight in gold. OMG! It was so good, my mouth is watering just thinking about it.
There’s nothing difficult about making porchetta, but it is time-consuming, curing time, not preparation time. First, you must start with a whole pork belly that has the skin still on it, then rub salt into the meat and rub the skin with baking soda.
Put the meat in the fridge to allow the salt to work it’s magic overnight. The rest of the process is relatively easy. You take the meat out, score it with a razor making lines that create small squares on the back and expose the fat.
Lay the fat, scored side down and add the layer of seasoning/stuffing on the top of the meat. The stuffing consists of garlic, fennel seed, rosemary and lemon zest. You roll the meat as you might a bedroll and tie it neatly with string.
You may need to cut it to fit into the oven. Roast the roll or rolls at 400 degrees and you’ll end up with the perfect porchetta that really only took fifteen minutes of preparation and a little forethought.
It’s not really quick, but it doesn’t take much effort and that’s a huge selling factor for me. Once you taste it, you probably would make it even if it took all day. I know I would. Yummers, it’s so good!
Porchetta Recipe - An Italian roast pork that is meltingly tender, with an almost startlingly crispy skin. * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. The Fork Bite
Roast Porchetta Recipe with Crispy Skin
Amount Per Serving Calories 1623.78 kcal % Daily Value* Total Fat 165.57 g 254.7% Saturated Fat 60.31 g 301.6% Trans Fat Cholesterol 224.53 mg 74.8% Sodium 735.28 mg 30.6% Total Carbohydrate 1.51 g 0.5% Dietary Fiber 0.78 g 3.1% Sugars 0.05 g Protein 29.48 g Vitamin A Vitamin C Calcium Iron
Porchetta Recipe - An Italian roast pork that is meltingly tender, with an almost startlingly crispy skin.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Fork Bite