Porketta -From Scratch
Recipe: #21983
December 03, 2015
"Porketta is an Italian pork roast with a wee bit of heat from the black pepper and lovely sweet and refreshing flavors from the fennel and dill. It is actually very easy to make. It is awesome right out of the oven served warm with your favorite side or refrigerated and thinly sliced and used as lunch meat."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (264.8 g)
- Calories 736.6
- Total Fat - 55.6 g
- Saturated Fat - 19.9 g
- Cholesterol - 150.2 mg
- Sodium - 3121 mg
- Total Carbohydrate - 1.9 g
- Dietary Fiber - 0.6 g
- Sugars - 0.1 g
- Protein - 53.9 g
- Calcium - 44.8 mg
- Iron - 3 mg
- Vitamin C - 1 mg
- Thiamin - 1.6 mg
Step by Step Method
Step 1
Grind the fennel seeds, dill weed, pepper, salt, rosemary, garlic powder, onion powder, lemon pepper and anise seed with a mortar and pestle; set aside.
Step 2
Remove the bone, skin, and thick fat from the pork roast while keeping a thin layer of fat on the roast.
Step 3
Butterfly the roast and pound to 1 inch thick; rub the spice mixture all over both sides of the roast.
Step 4
Process the garlic cloves through a garlic press and spread over the flattened roast.
Step 5
Roll into a thick roulade and tie with butcher’s twine.
Step 6
Place in the refrigerator uncovered for 24 hours.
Step 7
Preheat oven to 450 degrees Fahrenheit.
Step 8
Place the roast in a roast pan, and add about 1/4 inch of water to the bottom of the pan.
Step 9
Cook for 15 minutes, reduce heat to 350 degrees Fahrenheit, and continue cooking for 2 hours, or until a meat thermometer reads 145 degrees.
Step 10
Allow to sit for 10 to 15 minutes before slicing.
Step 11
Enjoy!
Tips
No special items needed.
0 Reviews
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