Porchetta di maiale

[trg_recipe template="recipe" img_alt="Porchetta di maiale Recipe" img_align="center" summary="An authentic Italian roasted pork recipe." method_heading="Instructions" other_notes="" recipe_cuisine="Italian" recipe_category="Main Course" show_tags="true" cooking_method="Roasting" prep_time="15" cook_time="120" total_time="135" author_src="custom" author_name="Trips 2 Italy" ing_heading="Ingredients" ingredients="%5B%7B%22list%22%3A%223%20%C2%BE%20-%204%20lbs.%20boneless%20pork%20shoulder%20roast%2C%20skin%20on%5Cn4%20sprigs%20rosemary%5Cn2%20teaspoons%20fennel%20pollen%5Cn5%20cloves%20garlic%2C%20minced%5Cn1%20%C2%BD%20teaspoons%20salt%5Cn1%20%C2%BD%20ground%20black%20pepper%5Cn2%20tablespoons%20extra%20virgin%20olive%20oil%5CnKitchen%20twine%22%7D%5D" nutri_heading="More Information" extra_notes="" recipe_yield="8 Servings" suitable_for_diet="" custom_nutrients="%5B%7B%22level%22%3A%220%22%2C%22text_style%22%3A%22normal%22%7D%5D" json_ld="" hide_author="true" hide_nutrition="true" social_buttons=""][trg_recipe_method]

Pre-heat the oven to 375 degrees. Finely chop the rosemary and place in a small bowl. Add the fennel pollen, minced garlic, salt, and pepper and mix together with a spoon.


Score the skin of the pork in a diamond pattern with cuts that are about 1/8 inch deep. Lay the pork flat and make 10 or more cuts throughout the pork. Stuff the pork with about 1/3 of the herb mixture.


Roll the pork and tie together with kitchen twine by running the twine horizontally along the longer side of the pork and making a knot. Then, place the twine in the opposite direction and make a second knot. Repeat until all of the pork is tied.


Cover the skin with olive oil and rub with the remaining herb mixture.


Place the pork in a roasting pan and roast in the oven at 375 degrees for about 1 hour and a half, until the pork reaches an internal temperature of 156 degrees. Let the meat rest for 15 minutes then slice and enjoy!


Leave a Reply

Your email address will not be published. Required fields are marked *