adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chef John's Porchetta
Chef John's Porchetta
0 Likes
Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
585 minutes
Easy Italian porchetta roast with traditional flavors.
Ingredients:
  • 1 (2 1/2 pound) boneless pork shoulder blade roast
  • olive oil
  • 1 tablespoon kosher salt, divided
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons chopped fresh sage leaves
  • 2 tablespoons chopped fresh rosemary
  • 1 orange, zested
  • 6 cloves garlic, minced
  • 2 teaspoons fennel seeds, lightly crushed
  • 0.5 anchovy fillet
  • 1 teaspoon red pepper flakes, or to taste
  • 0.25 cup white wine vinegar
  • 0.25 cup chopped Italian parsley
Instructions:
  • Lay the pork roast flat on a work surface. Using a sharp knife, butterfly the roast by making a lengthwise cut about 1 inch from the edge, then continue slicing to open it up into a large, flat piece. Trim any excess connective tissue or thick parts to ensure the roast is evenly thick. (Alternatively, you can ask your butcher to butterfly the roast for you.)
  • Drizzle 2 teaspoons of olive oil over the cut surface. Massage the oil into the meat and generously season with 2 teaspoons of kosher salt, black pepper, sage, rosemary, orange zest, garlic, and crushed fennel seeds. Gently press the seasonings into the meat, roll up the pork roast, and secure with kitchen twine in several places.
  • Lay the pork roast on a rack over a plate, and generously sprinkle with the remaining 1 teaspoon of salt. Leave the roast uncovered in the refrigerator overnight for dry-aging.
  • Preheat the oven to a toasty 450 degrees F (230 degrees C). Give a gentle oil massage to a baking dish before nestling the roast inside. Tenderize the meat with a luxurious 2 teaspoons of olive oil.
  • Roast in a preheated oven until seared on the outside for 15 minutes. Lower oven temperature to 250°F (120°C) and roast until a meat thermometer reads 145°F (65°C) when inserted into the center of the roast, about 1 hour more. Rest the roast loosely covered with foil for 10 minutes. Thinly slice and serve.
  • Begin by crushing the anchovy fillet in a small bowl, then mix in red pepper flakes, white wine vinegar, and Italian parsley. Stir well to blend the flavors and serve the delightful mixture over the pork.

Similar Recipes