Porchetta Recipe

Recipes.net Team
Recipes.net Team March 12, 2020

Porchetta is considered an Italian classic that’s best served with bread. The meat packs more flavor than it looks and juices out a taste to die for. For a variation on taste, using white wine for basting creates a delicate sauce for this dish, whereas red wine provides a gamier flavor.

How To Make Porchetta

A succulent piece of meat that's basted with flavor and aroma before roasted to perfection that is an Italian classic.

  • 4 lb pork shoulder (skin on, not tied,boneless)
  • 20 sage leaves (fresh)
  • 3 leafy sprigs fresh thyme (leaves removed)
  • 2 garlic cloves (peeled and roughly chopped)
  • 2 tbsp fennel pollen
  • 1 1/2 tsp medium coarse sea salt
  • 1 1/2 tsp freshly cracked black pepper
  • 2 tbsp extra-virgin olive oil
  • 1/2 cup dry red or white wine
  1. Heat oven to 250ºF.

  2. With a sharp knife, score pork skin in a crosshatch diamond pattern, making 1/8-inch- deep cuts, about 1 inch apart

  3. Finely chop thyme, sage, rosemary, and garlic together (you can do this by pulsing in a food processor, or by hand).

  4. Place mixture in a small bowl, add fennel pollen, salt, and pepper and stir together well.

  5. With a paring knife, make about 10 incisions (about 1/2-inch deep) all over the pork and stuff with about 1/3rd of the herb mixture.

  6. Tie pork with kitchen twine, brush the oil over the skin, and rub all over with the remaining herb mixture.

  7. Set pork in a roasting pan, fat-side up. Roast for 2 hours. Pour the wine over the pork and baste with the wine and accumulated juices.

  8. Continue roasting, basting once every hour, until the skin is well browned and the meat is spoon tender, 2 1/2 to 3 hours more (internal temperature will be 170ºF to 180ºF)

  9. Remove from oven. Let meat rest 15 minutes before slicing and serving.

 

How To Make Porchetta

3.34 from 3 votes

A succulent piece of meat that's basted with flavor and aroma before roasted to perfection that is an Italian classic.

Prep: 10 mins
Cook: 5 hrs
Total: 5 hrs 10 mins
Serves:

Ingredients

  • 4 lb pork shoulder, skin on, not tied,boneless
  • 20 sage leaves, fresh
  • 3 leafy sprigs fresh thyme, leaves removed
  • 2 garlic cloves, peeled and roughly chopped
  • 2 tbsp fennel pollen
  • 1 1/2 tsp medium coarse sea salt
  • 1 1/2 tsp freshly cracked black pepper
  • 2 tbsp extra-virgin olive oil
  • 1/2 cup dry red or white wine

Instructions

  1. Heat oven to 250ºF.

  2. With a sharp knife, score pork skin in a crosshatch diamond pattern, making 1/8-inch- deep cuts, about 1 inch apart

  3. Finely chop thyme, sage, rosemary, and garlic together (you can do this by pulsing in a food processor, or by hand).

  4. Place mixture in a small bowl, add fennel pollen, salt, and pepper and stir together well.

  5. With a paring knife, make about 10 incisions (about 1/2-inch deep) all over the pork and stuff with about 1/3rd of the herb mixture.

  6. Tie pork with kitchen twine, brush the oil over the skin, and rub all over with the remaining herb mixture.

  7. Set pork in a roasting pan, fat-side up. Roast for 2 hours. Pour the wine over the pork and baste with the wine and accumulated juices.

  8. Continue roasting, basting once every hour, until the skin is well browned and the meat is spoon tender, 2 1/2 to 3 hours more (internal temperature will be 170ºF to 180ºF)

  9. Remove from oven. Let meat rest 15 minutes before slicing and serving.

Nutrition

  • Calcium: 87mg
  • Calories: 349kcal
  • Carbohydrates: 4g
  • Cholesterol: 124mg
  • Fat: 18g
  • Fiber: 1g
  • Iron: 3mg
  • Potassium: 661mg
  • Protein: 36g
  • Saturated Fat: 5g
  • Sodium: 723mg
  • Sugar: 1g
  • Vitamin A: 35IU
  • Vitamin C: 3mg
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