Это предварительный просмотр рецепта "Porchetta".

Рецепт Porchetta
by John Allred

Porchetta

An alltime Italian favourite roast. Great warm or even served cold the next day.

Рейтинг: 4/5
Avg. 4/5 1 голос
Подготовка: Италия Italian
Приготовление: Порций: 20

Хорошо сочетается: Roast potato, crisp green salad

Wine and Drink Pairings: a crisp lager beer, orvieto wine, frascati wine, montepuliciano d'abrruzo

Ингредиенты

  • 4 kg Pork loin skin on with belly Flap on
  • 80g Garlic, minced
  • 15g Rosemary leaves finely chopped
  • 15g Fennel seeds, finely ground
  • 15g Sage leaves, finely chopped
  • 6g Thyme leaves, finely chopped
  • 85g Salt
  • 4g White pepper
  • Strong cotton butchers twine

Инструкции

  1. Score pork skin evenly with a very sharp knife
  2. Massage salt into the cuts and liberally into the flesh side of the pork
  3. Let rest for 1 hour
  4. Carefully separate skin from belly part lengthwise to about half way through the whole piece. Taking care not to cut therough the skin
  5. Chop garlic finely and rub garlic evenly onto the meat- side of the pork belly & loin
  6. Cut (don't Chop!) rosemary, ie line up the rosemary leaves together lengthwise and cut across. This will retain more of the essential flavour oils.
  7. Chop thyme leaves & sage very finely with a sharp knife
  8. Grind the fennel seed in a spice grinder
  9. Mix together the herbs & fennel powder; sprinkle over the surface of the meat.
  10. Roll up the pork belly tightly and tie with strong string at 3cm intervals
  11. Roast in 140C oven for 3.5-4 hours
  12. Turn up the oven temperature to 190 C and bake for 20 mins until the skin becomes crisp.
  13. Remove porchetta from oven and allow to stand/rest for 20 mins prior to serving.
  14. A serated knife can accomplish the slicing with ease.