Ingredients with Measurements:
- 1 (4-5 lb) boneless pork belly
- 1/2 lb thinly sliced prosciutto
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh rosemary
- 1/4 cup chopped fresh sage
- 1/4 cup chopped fresh thyme
- 1 tbsp fennel seeds
- 1 tbsp black pepper
- 1 tbsp kosher salt
- 1/4 cup olive oil
Special equipment needed:
- Butcher's twine
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 325°F.
2. Lay the pork belly flat on a cutting board, skin side down.
3. Sprinkle the Parmesan cheese, prosciutto, rosemary, sage, thyme, fennel seeds, black pepper, and salt over the pork belly.
4. Roll the pork belly into a tight cylinder and tie with butcher's twine.
5. Rub the olive oil all over the pork belly.
6. Place the pork belly in a roasting pan and roast for 2-3 hours, or until the internal temperature reaches 145°F.
7. Let the porchetta rest for 10-15 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 2-3 hours
5. Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories: 500
Fat: 35g
Protein: 40g
Carbohydrates: 1g
Fiber: 0g
Sugar: 0g
Sodium: 800mg
Substitutions for ingredients:
- Instead of prosciutto, you can use thinly sliced ham or bacon.
- Instead of Parmesan cheese, you can use Pecorino Romano or Asiago cheese.
- Instead of fresh herbs, you can use dried herbs.
Variations:
- You can add garlic or onion to the herb and cheese mixture.
- You can use different herbs, such as oregano or parsley.
- You can add lemon zest to the herb and cheese mixture for a citrusy flavor.
Tips and tricks:
- Make sure to tie the porchetta tightly with butcher's twine to keep it from falling apart while cooking.
- Let the porchetta rest before slicing to allow the juices to redistribute.
- Serve with a side of roasted vegetables or a salad.
Storage instructions:
Store leftover porchetta in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, slice the porchetta and place it in a baking dish. Cover with foil and bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the porchetta on a platter with fresh herbs and lemon wedges for garnish.
Garnishes:
Fresh herbs, lemon wedges
Pairings:
- Roasted vegetables
- Salad
- Mashed potatoes
- Polenta
Suggested side dishes:
- Roasted Brussels sprouts
- Roasted carrots
- Arugula salad with lemon vinaigrette
- Creamy polenta
Troubleshooting advice:
- If the porchetta is not cooked through, continue cooking until the internal temperature reaches 145°F.
- If the porchetta is dry, try basting it with olive oil or chicken broth while cooking.
Food safety advice:
- Make sure to cook the porchetta to an internal temperature of 145°F to ensure it is safe to eat.
- Wash your hands and all surfaces that come into contact with raw pork to prevent cross-contamination.
Food history:
Porchetta is a traditional Italian dish that originated in central Italy. It is typically made with a whole pig that is deboned, stuffed with herbs and spices, and roasted on a spit.
Flavor profiles:
Savory, salty, herbaceous
Serving suggestions:
Serve the porchetta with a side of roasted vegetables and a glass of red wine.
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Region: Italian