Festive Pork Roll "Porchetta"
Votes: 4
Porchetta - pork roll with spices, prepared according to Italian traditions.
Time: 4 hours 30 minutes
Complexity: easily
Servings: 12 - 15
Complexity: easily
Servings: 12 - 15
A recipe for Porchetta con ham – an Italian holiday pork roll. Baked with a meat paste made from pancetta, rosemary, garlic, capers, and orange and lemon zest.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 250 g pancetta or any dry-cured ham, finely chopped
- 10 cloves of garlic, chopped
- Grated zest of 3 lemons
- Grated zest of 1 orange
- 1/2 cup chopped fresh parsley
- Chopped leaves of 4 sprigs of fresh rosemary
- 2 tbsp red flakes pepper
- 2 tbsp. capers, chop
- Coarse salt
- 1 (4.5 - 5.5 kg) chilled boneless pork leg with skin, meat flattened
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Recipes with similar ingredients: pancetta, dry-cured ham, pork, garlic, lemon zest, Orange zest, parsley, rosemary, red pepper flakes, capers
Cooking the dish according to the recipe:
- Preheat oven to 180°C.
- Place the pancetta in a food processor and process until smooth. Add the garlic, citrus zest, parsley, rosemary, pepper flakes, capers, and 2 tablespoons of salt, mixing by hand.
- Place the ham on a cutting board, meat side up, and make small cuts every 2.5 cm. Rub the meat generously with the paste. Turn the ham over and make the same cuts on the skin. Roll the ham into a roll and tie with kitchen string. Rub the skin with a little salt.
- Place the roll in a roasting pan, put it in the oven and bake for 2 hours.
- Increase the oven temperature to 200°C (400°F) and continue baking the roulade until the meat inside reaches 75–80°C (165–175°F) and the skin is crispy, about 1 hour 30 minutes.
- Remove the roulade from the oven and let it rest for 30 minutes. Before serving, slice the meat thinly.
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