Traditional Porchetta Italiano is a fatty, mouthwatering, moist boneless pork belly that is stuffed and slowly roasted over a wood fire for hours until the meat is tender and the skin is crisp and golden.
Porchetta originated in central Italy and is considered a celebratory dish that is served on holidays or special occasions. There is no reason why you can’t make this at home any day of the week. You can roast it on a barbeque or in the oven.
Normally Porchetta Italiano is stuffed with herbs and spices but you can stuff it with ground pork or sausage to give it an added flavor. Have your butcher butterfly a boneless pork shoulder and give it a try.
4 pound pork shoulder, deboned and butterflied
1/4 cup of extra virgin olive oil
2 Tbls of salt
2 Tbls of fresh ground black pepper
1 Tbls of crushed red pepper flakes
5 cloves of garlic, chopped
2 Tbls of fresh rosemary, chopped
15 leaves fresh sage, chopped
3 fresh thyme sprigs, stems removed
1 Tbls of fennel seeds
1 yellow onion, sliced
3 carrots, cut into pieces
3 stalks of celery, cut into pieces
1 cup of red wine
Pre heat the oven to 350 degrees
Rub both sides of the meat with the olive oil.
Season both sides with salt and pepper
Place the meat fat side down and spread the remaining herbs and spices evenly over the inside of the pork.
Roll the pork up into a jelly roll and tie together with butchers twine.
Place the vegetables in the bottom of an oiled roasting pan.
Place the roast on top of the vegetables.
Add the wine and cook for about 2 and ½ hours or until internal temperature reaches 160 degrees.
Remove the roast from the pan and let it rest for 20 to 30 minutes before carving.
Serve with the roasted vegetable or make a graving with the drippings.
Serves6 to 8 people
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