Porchetta: how to prepare it at home


Porchetta: how to prepare it at home

Porchetta is a typical dish from many regions of central Italy, here’s how to easily prepare it at home

Ingrediants

  •  120
  •  250 cal x 100g
  •  average
  • Bacon pork in a single slice 600 g
  • Pork (loin or capocollo) 350 g
  • White wine 200 ml
  • Just enough rosemary
  • Sage as needed
  • Salt as needed
  • Pepper as needed
  • Water as required
by Eleonora Tiso 

The suckling pig is a typical dish of many regions of central Italy , prepared with bacon and pork tenderloin stuffed and seasoned with various herbs and spices. A simple dish to make but very tasty, porchetta is excellent cut into strips and used to fill a succulent and fragrant sandwich. In the homemade versions it is obviously not possible to use a whole pig for its preparation, but a slice of fresh pancetta is often used, open like a book and stuffed with pork tenderloin or neck. Sage, pepper, salt and rosemary will give the meat an irresistible aroma, while slow and prolonged cooking will allow you to obtain a crunchy crust on the outside and a juicy meat inside. The cooking time varies according to the weight of the porchetta.

Porchetta preparation

    1. Finely chop all the selected aromatic herbs with a knife. In our case, rosemary and sage.

    1. Open the bacon well on the work surface, massage it well after sprinkling it with salt and pepper.

    1. Add the chopped aromatic herbs, distributing it evenly over the entire surface. Season the pork tenderloin in the same way, then place it exactly in the center of the bacon.

    1. Start rolling the bacon.

    1. Close the roll, making sure that the fillet is all inside the bacon in a centered way.

    1. The porchetta must be as regular as possible

    1. Wrap the porchetta fairly tightly with kitchen twine and make small cuts on the rind.

    1. Prepare a pan to place on the base of the oven during cooking: add water, wine, herbs.

    1. Wrap the porchetta in aluminum foil and cook it on the grill in a static oven at 220 degrees for about an hour. After this time, remove the paper and continue in a convection oven, at 200 degrees for about another hour (or adjusting according to the weight of your porchetta).


error: Content is protected by eFoodChef Team Thanks