How to Cook a Porketta Roast

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If you're unfamiliar with Italian dishes, when you hear the word porketta you may picture a cartoon character of a very feminine pig. In reality, the porketta, or porchetta, is a seasoned, moist, rolled pork roast that originated in central Italy. Instead of being sliced like most roast meats, porketta is usually pulled apart and served in juicy chunks. Roast it with root vegetables or pile the meat on buns for tasty sandwiches.

Things You'll Need

  • Boneless pork butt roast
  • Sharp knife
  • Bowl
  • Garlic
  • Salt
  • Pepper
  • Parsley
  • Fennel
  • Fennel seeds
  • Cotton kitchen string
  • Roasting pan with lid
  • Potatoes
  • Carrots
  • Onions

Slice the pork roast horizontally almost completely through and open up the two halves like a book.

Mix together 2 tsp. of salt, 2 tsp. of pepper, 12 chopped cloves of garlic, 1 cup of chopped parsley, 1/2 cup of fennel seeds and 1/4 cup of olive oil in a bowl. Spread this seasoning mixture all over the cut surface of the roast, mashing the mixture into the meat. Chop the fennel bulb into small pieces and spread it over the surface of the seasoned meat.

Fold the seasoned meat halves back together and wrap string around the roast, tying it closed so that it will stay together during cooking.

Place the meat in a roasting pan and put the cover on the pan. Place the covered pan in a 325 degree Fahrenheit oven. Cook the roast for two hours.

Chop carrots, potatoes and onions into rough pieces about 2 inches across. Pull the roasting pan from the oven, remove the lid and place pieces of chopped vegetables all around the roast. Replace the lid and put the pan back into the oven. Bake the roast and vegetables for another hour or until the pork fall apart when prodded with a fork.

Chop the feathery fennel tops into small pieces and use them as garnish on top of the pulled meat chunks.

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