RECIPE:Porchetta Pork Roast
- Prep Time: 20 mins
- Cook time: More than an hour
Serves 8
Ingredients
Fennel fronds, chopped¼ cup
Fresh rosemary, chopped¼ cup
Fresh sage leaves, chopped2 teaspoons
Garlic cloves, grated or mashed to a paste5 cloves
Lemon zest, finely grated1 lemon
Kosher salt1 ½ tablespoons
Fennel seed1 teaspoon
Red pepper flakes¾ teaspoon
Black pepper, freshly ground½ teaspoon
Extra-virgin olive oil¼ cup
Cooking directions
Score skin and fat all over pork, taking care not to cut down to the meat.
In a food processor or mortar and pestle, combine fennel fronds, rosemary, sage, garlic, lemon zest, salt, fennel seed, red pepper flakes and black pepper. Pour in oil. Pulse or mash until it forms a paste.
Rub all over pork. Transfer to a large bowl and cover with plastic wrap. Refrigerate at least 6 hours and preferably overnight.
Remove pork from refrigerator 1 to 2 hours before you want to cook it. Heat oven to 450 degrees. Transfer pork to a rimmed baking sheet and roast 35 minutes. Reduce temperature to 325 degrees and cook an additional 2 hours 45 minutes to 4 hours, until a thermometer inserted into the thickest part of the meat reads 180 degrees, which will give you sliceable, tender meat.
Transfer pork to a cutting board and let rest 30 - 40 minutes before serving.
Serve with your favorite side dishes.