Porchetta Egg And Cheese Recipes

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PORCHETTA



Porchetta image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 4h

Yield 10 servings

Number Of Ingredients 13

8 ounces pancetta, finely chopped
10 cloves garlic
Zest of 3 lemons
Zest of 1 orange
2 sprigs rosemary, stripped
1 small bunch flat-leaf parsley, leaves and tender stems
1/4 cup brown sugar
2 tablespoons red chile flakes
2 tablespoons capers, rinsed
Kosher salt and freshly ground black pepper
One 5-to-6-pound fresh pork belly, skin on
One 2-to-3-pound boneless center cut pork loin, trimmed
Olive oil, for drizzling

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the pancetta in a food processor and pulse until it forms a paste. Add the garlic, lemon zest, orange zest, rosemary, parsley, brown sugar, chile flakes, capers and pinch of salt and thoroughly mix with the pancetta.
  • Put the pork belly skin side down on a cutting board; arrange the pork loin in the center. Roll the belly around the loin so the short ends of the belly meet. If any of the belly or loin overhangs, trim the meat. Unroll, then set the loin aside.
  • Pierce the skin side of the belly all over with a knife (or cross hatch score with a knife) so the fat will render during cooking.
  • Sprinkle both the belly and loin with salt and pepper on both sides. Score the flesh side of the pork belly with a knife, and then rub the pancetta paste into it. Add the pork loin back in the center then roll up and tie. Put it into a roasting pan with a rack.
  • Sprinkle the pork belly skin lightly with salt. Put in the oven and roast for 2 hours. Turn the heat up to 400 degrees F and bake until the skin is crisp and the internal temperature reaches 170 degrees F, another 1 1/2 hours.
  • Let the porchetta rest for 15 to 20 minutes, then slice and serve. Drizzle with olive oil and add some fresh black pepper on top if desired.

EASIER PORCHETTA



Easier Porchetta image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 6h

Yield 6 to 8 servings

Number Of Ingredients 13

6 garlic cloves
1/4 cup fresh oregano leaves
1/4 cup fresh parsley leaves, more for garnish
2 tablespoons fresh thyme leaves
2 tablespoons chopped fresh sage leaves
2 to 4 jarred anchovies
1/2 cup mild giardiniera, drained
1 tablespoon kosher salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
Zest and juice of 1 lemon
1/4 cup extra virgin olive oil
1 (4 to 5 pound) boneless pork shoulder, fat cap intact
Lemon wedges, for garnish

Steps:

  • Preheat the oven to 275 degrees F.
  • To make the rub, put the garlic in the food processor and pulse to get it started. Add the oregano, parsley, thyme, sage, anchovies, and giardiniera, salt and pepper, lemon zest and juice. Pulse together. Add the oil and pulse some more until it forms a paste.
  • To butterfly your pork, place the meat fat cap side down on your cutting board. Using a super sharp knife, slice the pork lengthwise parallel to the counter, starting about an inch above the fat cap. Slice along the meat so that it unrolls as you cut along. Try to cut it so that the meat touching the counter as it unrolls is uniformly thick. Make smaller slashes in any thicker spots.
  • Season the pork with salt and pepper. Rub the herb-anchovy mixture all over the inside of the pork. Roll it up and, using butcher's twine, tie it very tightly about every two inches. Score any visible fat in a crosshatch pattern and season the outside with salt and pepper. Place the pork onto a roasting rack in a roasting pan, fat cap side facing up. Pour 1 cup of water in the bottom of the pan to keep the drippings from burning.
  • Roast until super fork tender and "pullable" and the internal temp registers 200 degrees F, about 4 1/2 to 5 hours. Take out and let rest for at least 20 minutes.
  • Pour the liquid and renderings from the roasting pan into a small saucepan and simmer over medium heat until slightly reduced. Season to taste.
  • Either pull or carve the roast-your preference. I like to carve it so you can see the stuffed interior. Place on a platter, garnish with plenty of parsley, and serve with the pan sauce and fresh lemon wedges.

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