PORCHETTA (courtesy of Fatted Calf)

Prior to reading this post, please focus your eyes on the image above and take a moment of silence to honor the awesomeness of porchetta.

What is there to say about porchetta? It is difficult to say enough, or anything that can truly encompass how delicious porchetta really is. We suggest that you try this recipe and that you do so on an evening that you can build in time to savor and exclaim porchetta joy.

Boneless pork middle, skin on (10-12 lbs) – 1

Mortared garlic – ¾ cup

Lemons (zest of) – 4

Fine sea salt – to taste

Black pepper, finely ground – 1/4 cup

Fennel seeds, toasted and ground – 1 cup

Rosemary, finely chopped – 2 bunches

Olive oil, extra virgin – ¼ cup

Coarse sea salt – ¼ cup

1) Preheat your oven to 375˚F.

2) Score the pork skin perpendicular to the direction of the ribs.

3) Rub the garlic all over the meat, followed by the lemon zest. Then sprinkle liberally with the fine sea salt, pepper, fennel and finally the rosemary.

4) Starting from the loin side, roll the pork into a cylinder and tie every 2 inches with butcher’s twine. Rub with the olive oil and sprinkle with the coarse salt.

5) Put your finely tied roast on a rack, then into oven until it’s golden brown, about 30 minutes. Reduce the heat to 300˚F and cook until the internal temperature is 140˚F. This can take from 2 ½ – 4 hours, depending on the thickness of the roast.

6) Remove your mouth-watering porchetta from the oven and let her rest for 30 minutes.

7) Carve with a serrated knife into ½ inch thick slices and enjoy!

Prep time: 1 hour

Cook time: 3-4 ½ hours

Serves: 10

To purchase the One True Vine Journal, Volumes 001 or 002, visit the One True Vine website.

 

 

Submitted by Layer Cake Wines fan, Michael Laukert