Best Porchetta With Roasted Fingerlings Recipes

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CRISPY ROASTED PORCHETTA



Crispy Roasted Porchetta image

Provided by Valerie Bertinelli

Categories     main-dish

Time P1DT3h

Yield 6 to 8 servings

Number Of Ingredients 12

One 5- to 6-pound piece skin-on pork belly
1 tablespoon fennel seeds
1 tablespoon black peppercorns
2 teaspoons crushed red pepper flakes
1 tablespoon chopped fresh sage
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest
3 cloves garlic, finely grated
Kosher salt
1 teaspoon baking powder

Steps:

  • Score the skin of the pork belly with an extremely sharp knife or a razor blade (or ask your butcher to do it). Poke the flesh side all over with the tip of a paring knife.
  • Put the fennel seeds and peppercorns in a small dry skillet; toast over medium heat until very fragrant and a few shades darker, about 3 minutes. Transfer to a plate to cool, then grind in a spice grinder. Mix the ground spices with the red pepper flakes, sage, rosemary, thyme, lemon zest, orange zest, garlic and 2 tablespoons salt. Rub the mixture into the flesh side of the pork belly.
  • Roll the belly up as tightly as possible and secure it with kitchen twine at 1-inch intervals. Rub the outside with the baking powder and 1 tablespoon salt. Refrigerate, uncovered, for 1 to 2 days.
  • Preheat the oven to 325 degrees F. Set the rolled pork belly in a large roasting pan and roast until the internal temperature reaches 180 degrees F on an instant-read thermometer, about 2 hours. Increase the oven temperature to 500 degrees F and roast until the skin is golden brown and crisp all over, about 20 minutes more. Transfer to a cutting board and let rest 10 minutes before slicing.

CRISPY ROASTED PORCHETTA



Crispy Roasted Porchetta image

Provided by Food Network

Time 3h10m

Yield 4 to 6 servings

Number Of Ingredients 12

1 cup extra-virgin olive oil
1/2 cup stemmed rosemary
2 tablespoons chopped garlic
1 tablespoon salt
1 teaspoon ground black pepper
One 1 1/2- to 2-pound pork belly
One 2-pound pork tenderloin
1 cup white wine
Aioli, recipe follows
1 clove garlic
1 tablespoon turmeric
2 cups mayonnaise

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the oil, rosemary, garlic, salt and pepper in a bowl; mix and set aside.
  • Butterfly and open the pork belly like a book so you can roll the pork tenderloin in two rotations.
  • Smother the pork belly in some of the spice mixture and set the pork belly aside.
  • Smother the pork tenderloin in the spice mixture.
  • Place the pork tenderloin at one end of the pork belly and roll until the pork belly ends meet or overlap.
  • Tie off the porchetta with baker's twine or pull baker's netting over the porchetta and tie off the ends. Wrap the porchetta in aluminum foil and place on a grill insert inside a deep roasting pan. Pour the wine into the bottom of the roasting pan and cover with foil.
  • Roast for 1 hour 30 minutes. Remove from the oven and remove the foil.
  • Remove the porchetta from the roasting pan and remove the foil. Place the porchetta on the insert and place back into the oven, uncovered (this will make the pork belly skin crispy). Continue to roast until the pork belly skin has reached the desired crispness, about 1 hour.
  • Remove the porchetta to a cutting board. Slice and serve with the Aioli.
  • Place the garlic in a food processor and mince finely. Add the turmeric and mix. Add the mayonnaise and mix; do not overmix, as the mayonnaise can separate.

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