Roast Pork Porchettaa Style

Porchetta is a culinary tradition in many Italian regions, mainly Umbria, Tuscany, Abruzzo and, also Sicily. It is the favored street food, and it is always to be found at festivals and on the menu of many restaurants. 

To further the importance, many areas even have a porchettaro (chief porchetta maker). His chief job is to season the cavity of the freshly cut pig with specific regional spices. Reasonably an authentic porchetta would almost be impossible to make at home however it can still be enjoyed since you can make a delicious pork roast using some of the same techniques of the porchettaro. Best to prepare a day or two in advance to allow for all the seasonings to perfectly flavor the meat.

During the cooking time the pork skin becomes beautifully browned and crisp, and then you know it has been cooked to perfection!

5 GARLIC CLOVES – peeled and finely minced

4-5 SPRIGS FRESH ROSEMARY NEEDLES

1 TB FENNEL POLLEN

2 TSPS COARSE GROUND PEPPER

2-3 TSPS COARSE SALT – as needed

3-4 BONELESS PORK ROAST – butterflied

6-7 fennel fronds (the fine leaves of the fennel)

3-4 WHOLE SAGE LEAVES

ADDITIONAL SALT AND PEPPER – as needed

Being the garlic lover that I am I also sprinkle some

granulated garlic over the rolled and tied meat.

In a small bowl mix the garlic, rosemary, fennel pollen, salt and pepper. Lay the pork flat side down and spread the seasonings all over the top and massage lightly.  Cover the seasonings fully with the fennel and sage leaves.

Roll the meat up like a jelly roll making sure all the spices are enclosed and secure by tying it in several places with kitchen twine. Season the outside of the roost all over with salt, pepper and a little garlic powder and cover it tightly with a plastic wrap. Refrigerate it for at least     8-10 hours or best overnight.

Preheat oven to 375º. Remove from refrigerator, remove plastic wrap and place the pork on a rack in a roasting pan and roast until it reaches 150º on the meat thermometer. At this temperature you will have a deliciously moist roast.  Allow to rest for about 20 minutes before carefully removing the twine and then slicing.

Leftovers make great sandwiches so we always buy a pork roast that is large enough to ensure that we will have extra for another meal.

BUON MANGIATA!