Porchetta is a savoury, fatty and moist boneless pork roast typical of central and northen Italy. It consists in a deboned, emptied and seasoned pig. Although its origin is still uncertain, the porchetta is commonly found as a street food. The realisation is not difficult! Do you want to cook it at home? Here’s the recipe:
- 5kg pig loin: deboned and with pork rind
- 1kg piggy shoulder
- 2 tsp minced black pepper
- 2 tsp garlic powder
- 2 tbs fennel seeds
- 8 bundles wild fennel plant
- Debone and remove the pork rind from the piece of shoulder. Clean the pulp obtained from the clots and set it aside.
- Take the pig loin and regulate its shape by levelling off the sides. Separate the pulp of the pork rind from the short side, the one where the roll will be closed.
- Distribute the pulp (set aside earlier) over the whole pig loin to obtain a uniform layer. Season the inside part of the loin with fennel seeds, abundant salt, pepper and garlic powder. Then add also the bundles of wild fennel and in the end roll the loin very tight.
- Tie the loin with twine and protect the two extremities not covered by the rind with aluminuim foil.
- Transfer the porchetta on a baking tray and put into the oven at 160°C for 3 hours. Then, remove the aluminium foil and put the porchetta on a grill, in order to lift it from the tray. Distribute on the surface an abundant quantity of lard and oven it again at 200°C for 1 hour. During the last 10 minutes, raise the temperature to the maximum level.
How to eat the porchetta: The Porchetta can be served cut into slices or in a sandwich. The best when it’s just cooked.
Come to Italy and try the original porchetta during our Afternoon Food Tour with Beer Tasting in Rome you will surely love it!