Porchetta Ragu Recipes

PORCHETTA (AUTHENTIC ITALIAN PORK ROAST)

Steps:

• Open the piece of pork onto the butcher paper or clean countertop, skin side down.
• Sprinkle generously with the salt, then work the salt into the pork.
• Next, add the rosemary. We used fresh rosemary as I have a bush in my garden. Rub it and crush it between your fingers to release the oils.Add the freshly ground black pepper all over the porchetta. Now add the fennel pollen. Sprinkle evenly over the pork, but save a little of the pollen for after the porchetta has been rolled.
• Roll it tightly, but as you roll it, sprinkly some salt onto the unseasoned pork. Continue rolling until you reach the end.
• Keeping the seam side down, start tying the pork. Another pair of hands will make this part immensely easier. There's no need for fancy ties or sailors' knots, just wrap, double knot and cut.
• Repeat every few inches. The goal is only to keep the porchetta closed, so don't tie it too tightly, either. As you can see, ours is far from perfect, but unless you're serving the Queen of England, it won't matter.
• Turn the roast seam side up and add more seasonings, including the rest of the fennel pollen to the non-skin parts of the pork which are exposed (including the ends).
• Place seam side down on a rack on a roasting pan or baking tray. Cover the ends with aluminum foil and secure with toothpicks.
• Drizzle with olive oil and rub all over the skin with your hands. Sprinkle with more salt and rosemary.
• Preheat the oven to 400˚F (200˚C).
• Place in the hot oven when it comes to temperature and roast for 1 hour, then lower the temperature to 350°F (170°C) and continue to cook for about another 2 hours. Check the center of the roast when it reaches 170°F (76°C) remove from the oven. Take the foil off the ends and place on top of the porchetta, and allow to rest for about 10 minutes.
• Using a sharp knife, remove one or two of the pieces of twine. Cut into slices and serve on crusty Italian rolls, or bread, Italian style!

PORCHETTA RAGU

Steps:

• Heat half the oil in a large casserole over a medium-high heat, and fry the diced pork for 5 mins, stirring often until browned. Transfer to a bowl using a slotted spoon and set aside. Squeeze the sausagemeat from the skins into the pan, and fry for 2-3 mins until browned. Scoop into the bowl with the diced pork.
• Reduce the heat to low and fry the onion, carrot and celery for 5 mins in the remaining oil. Add the garlic, fennel seeds and chilli flakes and fry for 1 min more. Return the meat to the pan along with the wine. Bring to a simmer and cook until the liquid has reduced by about half. Add the bay, rosemary, thyme, stock, tomato purée and chopped tomatoes, and return to a simmer. Season. Cover and cook over a low heat for 2 hrs 30 mins, or until the pork is falling apart.
• Remove the lid, discard the bay and turn up the heat slightly. Simmer for 5-10 mins, or until slightly reduced, stirring often. Stir in the cream, lemon zest and parsley. Season to taste.
• Cook the pasta following pack instructions. Toss with the ragu, and serve sprinkled with parmesan.

RAGU DI PORCHETTA WITH PAPARDELLE

Steps:

• Marinade: Combine the onion, carrots, garlic, bay leaves, and wine in a large bowl or container. Add the beef, cover, and let sit in the refrigerator overnight. Cook's Note: This is an important step, it makes a huge flavor difference, but it is not necessary. Preparation: Preheat the oven to 350 degrees F. For the stew: Remove the beef from the marinade. Strain the veggies and bay leaves from the wine and discard, but reserving the wine. Coat a large, wide pan or Dutch oven with about a tablespoon of olive oil and bring to medium-high heat. Trim most of the meat of the pork shank, including some of the fat and dice into small pieces. (reserve the shank bone) Add the diced pork shank to the Dutch oven and cook until it gets brown and crispy. This will lace a gentle smokiness throughout the dish. Toss in the pearl onions, carrots, celery, rosemary, and season with salt. Cook the mixture for 8 to10 minutes or until the mixture starts to soften and become very aromatic. Add in the garlic and cook for 2 to 3 more minutes. Add the tomato paste and cook for 1 to 2 minutes. Add 3 cups reserved wine and the pork pieces. Stir to combine and cook until the wine has reduced by 1/2. Add the beef stock to just cover the surface of the pork. Toss in the bay leaves and the trimmed pork shank. Season with salt, if needed. Bring the liquid to a boil, cover the pot and put in the preheated oven. Cook the pork 2-2 ½ hours, checking occasionally to add more stock, if needed. During the last 30 minutes of cooking time, add the mushrooms, and more stock, if needed. Remove the pan from the oven, remove large shoulder bone, pork shank bone, and skim off any excess grease from the surface of the stew. At this point, I used two large forks to shred the pork a bit more and stir into the stew, but that is optional depending on what type of pasta you're serving with. Serve with pasta, such as papardelle.

PORCHETTA-STYLE RAGU

Steps:

• Heat oven to 350 and toss panic with melted butter and salt and bake for 12 minutes or golden brown.
• Heat water for pasta.
• In dutch oven, heat oil over medium high and add pancetta until fat begins to render. Then add ground pork. Cook until browned lightly. Season with salt, pepper, and add rosemary, garlic, 2 tsp zest, fennel seeds, red pepper. Stir for 3 minutes. Add wine and cook for 5 minutes. Add stock and parm rind. Reduce to low and simmer while cooking pasta.
• Salt water and cook until very al dente. Save some water.
• Discard rind and add a generous handful of grated parm to sauce along with lemon juice and the pasta. Toss and add water as needed. Season with salt.
• Toss crumbs with 2 tsp zest, parsley, and a little parm. Serve pasta with breadcrumbs on top.