Roasted Porchetta
Serves: 4
Amie Torphy
1 January 1970
Based on User reviews:
52
Spice
54
Sweetness
56
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1 cup
Garlic (chopped)1 cup
Parsley (chopped fresh)1 cup
Rosemary (chopped fresh)1 cup
Sage (chopped fresh)2 tbsps
Fennel Seed (fresh ground)1 cup
Kosher Salt2 tbsps
Cracked Black Pepper (fresh)Directions:
1
Watch how to make this recipe
2
Special equipment: butchers twine Preheat the oven to 350 degrees F
3
Using a sharp knife, slice open the butt, following the fat cap, until you are able to roll it flat
4
Make a paste with the olive oil, garlic, fresh herbs, fennel seeds and zest
5
Take half of the salt and sprinkle the exposed inside of the butt
6
Do the same with half of the black pepper
7
Pour the herb paste onto the butt
8
Spread evenly into the meat
9
Roll the meat up back onto itself creating a large pinwheel of pork and herbs
10
Secure the roast together using butchers twine
11
Sprinkle the outside of the roast with the remaining salt and pepper
12
Place the butt onto a roasting rack inside of a roasting pan
13
Place the butt into the oven and cook for 3 1/2 to 4 hours, or until the inside is 140 degrees F
14
Let cool and slice