Recipe courtesy of
Ginevra Iverson
for
Food Network Kitchen
Recipe courtesy of
Ginevra Iverson
for
Food Network Kitchen
Watch how to make this recipe.
Party Porchetta
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- Level: Intermediate
- Total: 15 hr 45 min (includes refrigerating overnight)
- Active: 1 hr
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 1050
- Total Fat
- 50 g
- Saturated Fat
- 10 g
- Carbohydrates
- 76 g
- Dietary Fiber
- 11 g
- Sugar
- 14 g
- Protein
- 58 g
- Cholesterol
- 172 mg
- Sodium
- 1284 mg
Porchetta can be found at markets and butcher shops throughout Italy and usually consists of a whole pig, deboned, stuffed, rolled and roasted. We made our version using a pork belly and stuffed it with aromatics spices and soft-cooked fennel and onion to mimic the flavor on a smaller scale. We cooked it low and slow to render out most of the fat and make the meat incredibly tender without being so soft it shreds. The result is a super-juicy, deeply seasoned roast that’s perfect for a party. Turning it into ciabatta sandwiches makes it fun and easy to feed a crowd, but you can also serve it without the accompaniments as the centerpiece for a holiday table. The step of oiling and sprinkling the skin with salt and baking powder shouldn’t be skipped: This helps the skin puff and crisp in the final stages of cooking to create addictively crunchy skin.
- Level: Intermediate
- Total: 15 hr 45 min (includes refrigerating overnight)
- Active: 1 hr
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 1050
- Total Fat
- 50 g
- Saturated Fat
- 10 g
- Carbohydrates
- 76 g
- Dietary Fiber
- 11 g
- Sugar
- 14 g
- Protein
- 58 g
- Cholesterol
- 172 mg
- Sodium
- 1284 mg
Ingredients
Porchetta:
Pickled Fennel:
Spicy Aïoli:
Serving:
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Directions
Special equipment:
a spice grinder; kitchen twine- For the porchetta: Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering. Add the fennel and onion and season with 1 tablespoon salt. Cook, stirring often, until the vegetables are very soft and start to brown slightly, about 15 minutes. Stir in the garlic and cook until it has softened, about 2 minutes. Stir in the sage, rosemary and fennel fronds and cook until wilted, about 2 minutes. Transfer to a plate or baking sheet, spread into a thin layer and refrigerate until cold.
- Add the fennel seed and black peppercorns to a small skillet and place over medium heat. Cook, shaking the pan frequently, until the fennel seeds are lightly browned and very fragrant, 4 to 5 minutes. Transfer the spices to a spice grinder and coarsely grind. Alternatively, you can crush them under the bottom of a heavy pot. Combine the spices with 2 tablespoons salt and the crushed red pepper in a small bowl; set aside.
- Put the pork belly skin-side down on a clean work surface. Use a sharp knife to cut slits the width of the belly and about 1/8-inch deep and 2 inches apart. Repeat the same cuts the length of the belly so you have a grid pattern. Rub the surface well with the spice mixture and top evenly with the cooked fennel and onions. Starting on one of the long sides, roll the pork belly up securely. Tie the ends closed with kitchen twine as tightly as possible. Tie the middle next and then tie the roll four more times.
- Put the porchetta seam-side down on a wire rack set on a rimmed baking sheet. Brush with vegetable oil. Combine 2 tablespoons salt with the baking powder and stir well. Sprinkle it evenly all over the belly and refrigerate, uncovered, 8 hours or overnight.
- When ready to roast the porchetta, position an oven rack in the bottom third of the oven and preheat to 300 degrees F. Roast, rotating the porchetta halfway through, until an instant-read thermometer registers 175 degrees F, 5 1/2 to 6 hours. Very carefully remove the belly from the oven as there will be a lot of fat in the pan. If necessary, use a turkey baster to remove some of the fat before moving it.
- Increase the oven temperature to 500 degrees F. Transfer the pork to a clean cooling rack set on a rimmed baking sheet. Once the oven is hot put it back in and continue to roast until the skin has puffed and starts to darken in spots, rotating halfway through, about 30 minutes. Transfer to a cutting board and let rest for 45 minutes before serving.
- For the pickled fennel: Cut the fennel bulb in quarters lengthwise and then cut into very thin wedges. Place the fennel and onion in a heatproof container. Bring the vinegar, 1 cup water, sugar, 1/4 cup salt, fennel seed, crushed red pepper and bay leaves to a boil in a medium saucepan. Pour over the fennel and let sit, stirring occasionally, until ready to serve. If the fennel is not fully submerged put a plate on top to weigh it down.
- For the spicy aïoli: Put the garlic in a food processor and pulse until finely chopped. Add the lemon juice, egg yolks and 1 teaspoon salt. With the motor running slowly add in the vegetable oil and olive oil. Add the pepper paste and season to taste with salt. Refrigerate until serving.
- For serving: Remove the twine and slice the porchetta thinly with a serrated knife. Serve with the fennel, aïoli, ciabatta rolls and arugula.
Cook’s Note
We used Diamond Crystal kosher salt and recommend it for this recipe. A lot of salt is needed to stand up to the richness of the meat, but if you use another brand please adjust accordingly: Since other brands of kosher salt have finer crystals you’ll want to use about 25 percent less.
