Stuffed Porchetta | Pork Recipes | Jamie Oliver Recipes (2024)

FAQs

How long do you cook porchetta with Jamie Oliver? ›

Sit the porchetta on top, then pour in 500ml of water and the remaining 325ml of wine. Place in the hot oven for 30 minutes, then reduce the temperature to 180ºC/350ºF/gas 4 and leave to cook for 4 to 5 hours, or until the meat is really tender, basting now and again.

In the Upper Midwest porchetta, more often spelled "porketta", was also introduced by Italian immigrants to the iron ranges of Minnesota and Michigan. Porketta remains a popular local dish in towns such as Hibbing, Minnesota, with distributors such as Fraboni Sausage.

The best side dishes to serve with porchetta are roasted potatoes, grilled vegetables, polenta, mashed sweet potatoes, crispy green beans, stuffed shells, Caprese salad, blistered tomatoes, sautéed mushrooms, risotto, glazed carrots, garlic bread and caramelized onions.

Cook the porchetta to an internal temperature of at least 130°F depending on your preferred doneness, because continue to rise in temperature after leaving the oven. 5. Rest for at least 20 minutes before carving to allow the juices to redistribute, and use a serrated knife to make slicing easiest.

The skin wasn't dry enough. Make sure to pat the pork completely dry before rubbing in the salt and oil as excess moisture will stop it from crisping up. It's important to score the skin if you want it really crisp. You'll need a sharp knife for this, or ask your butcher to do it for you.

One of the best ways to eat porchetta, and what we Romans love in any type of weather, is as a sandwich with no other ingredients than bread and meat: the famous panino con la porchetta… The simpler the better! The bread should be strictly homemade to perfectly absorb the fat and seasoning.

Place fat-side up on a wire rack in a roasting pan. Roast for one hour, until the fat is crisp. Reduce heat down to 325º F (160°C) and cook until the internal temperature reaches 168° F (75°C), about 60 to 80 minutes longer; test in several spots to be sure of your measurement.

If the heat is too high, the skin will get rock hard, along with the meat. That's why we use medium heat when we fry. And don't forget to dry the pork as much as possible first. The drier it is, the crispier the skin.

Porchetta is a savory, fatty, and moist boneless pork roast of Italian culinary tradition and I think this recipe is about to change your life. What started as a sandwich style street food so customers could eat it on the road has transformed into a culinary masterpiece that claims the cutting board as its favorite.

Do Italians eat porchetta at Christmas? ›

Traditional Italian style porchetta - the traditional roast that Italians eat at Christmas. This is boned free range Tamworth pork loin and belly, stuffed with garlic, oregano, rosemary, thyme, sage, fennel and lemon rolled into an easy to carve shape with delicious crackling.

Traditional porchetta vendors serve it cold and thinly sliced to order, often between slices of bread. “The expression 'in porchetta' can mean 'cooked and seasoned like a whole roast pig', usually with fennel, the characteristic seasoning,” writes Riley, “but can be applied to other meats, or to fowl…”.

Cuts for Traditional Porchetta: Belly and Loin

By then carefully rolling the two together, you end up with a single perfectly cylindrical roast with the fatty belly surrounding the lean loin, all covered in a layer of skin.

There's no last-minute prep – in fact, it must be made ahead of time. You'll find that it's nearly impossible to overcook. Porchetta is wonderfully rich and indulgent so it needs very few sides. A light salad and some potatoes roasted in some of the oil released from the porchetta makes a perfect dinner.

And since overcooking shrinks meat fibers and squeezes our juices, overcooked pork is tough and dry. It's well worth investing in a meat thermometer or slender multi-use digital thermometer, to take away the guesswork .