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porketta recipes??? (porchetta)

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  • porketta recipes??? (porchetta)

    which cuts are you using ... and how are you seasoning, baking ...

    im thinking of something with full belly atleast so i can get some skin too ..

    thinkin of doing this this weekend ..

    im italian, unfortunately i have no recipe!

    anyone want to step up? too many recipes online arent traditional with the cut of meat. ..

    started at 310 July 23rd 2011 ... workin and workin!

    my journal -

  • #2
    Doesn't the traditional porchetta consist of the entire pig? I'm okay with substituting a cut of meat for kitchen finesse. I've done the Zuni Mock Porchetta, by Judy Rodgers, more times than I can count--it's so perfect that I've stopped experimenting.

    Buy a 3-3 1/2 lb boneless pork shoulder TODAY, for this weekend. If you want more, buy two pork shoulder roasts--you want lots of crunchy golden outside bits to yummy scrummy inside bits.

    Separate the seams. Salt it all over with 1/2 tsp salt per pound of meat. Stuff the seams with a mix of /capers/lemon zest/rosemary/sage/fennel seeds/black papper, roll it up again and tie it together. Let sit in your fridge for 1 to 3 days. THIS IS IMPORTANT. The presalting does wondrous things to the porchetta.

    Roast at 350 with a bunch of root veggies, turning the roast so the veggies cook in the rendered fat. Add 1/3 c of chicken stock a couple hours in. Cook pork to 185 F--this will take 2 1/4 to 2 1/2 hours. Let it rest, tented with foil.

    Skim fat off the pan, add vermouth and 1/3 C stock to make pan sauce.

    Here is an online version of the recipe:Zuni Cafe Mock Porchetta/


    • #3
      agreed on the entire pig ... but im most frustrated by people using cuts without the fat/skin .. also agree on the marinating .. im thinking i will be picking it up and seasoning friday morning, cooking sunday morning (this will be food o the week next week for lunch)

      i guess im too butcher ignorant to know what to call up and order LOL..

      and im also looking for that crisssspy crust, so probably need a method starting off or ending high heat (preferably starting off)
      started at 310 July 23rd 2011 ... workin and workin!

      my journal -


      • #4
        a friend sent me this link this morning .. this looks more like it, and very promissing

        Porchetta | Simple Comfort Food

        curiously id LOVE to add mushrooms ... hmm
        Last edited by touchdowntodd; 02-15-2012, 07:30 AM.
        started at 310 July 23rd 2011 ... workin and workin!

        my journal -