MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Porchetta Pork Roast
Categories: Pork, Herbs, Chilies, Citrus
     Yield: 10 Servings

     8 lb Bone-in, skin-on pork
          - shoulder roast -OR-
     7 lb Boneless roast; fat trimmed
          - to 1/4" thickness
   1/4 c  Fennel fronds; chopped
   1/4 c  Fresh rosemary; chopped
     2 ts Fresh sage leaves; chopped
     5 cl Garlic; mashed to a paste
     1    Lemon; finely grated zest of
 1 1/2 tb Kosher salt
     1 ts Fennel seed
   3/4 ts Red pepper flakes
   1/2 ts Black pepper
   1/4 c  Extra-virgin olive oil

 Score skin and fat all over pork, taking care not to cut down to
 the meat.

 In a food processor or mortar and pestle, combine fennel fronds,
 rosemary, sage, garlic, lemon zest, salt, fennel seed, red pepper
 flakes, and black pepper. Pour in oil. Pulse or mash until it forms
 a paste. Rub all over pork. If using a boneless roast, tie with
 kitchen string at 2" intervals. Transfer to a large bowl and cover
 with plastic wrap. Refrigerate at least 6 hours and preferably
 overnight.

 Remove pork from refrigerator 1 to 2 hours before you want to cook
 it. Heat oven to 450 F/232 C. Transfer pork to a rimmed baking
 sheet and roast 35 minutes. Reduce temperature to 325 F/165 C and
 cook an additional 2 hours 45 minutes to 4 hours, which will give
 you sliceable, tender meat. (Bone-in roasts will take longer than
 boneless ones.)

 Transfer pork to a cutting board and let rest 15 to 30 minutes
 before serving. Make sure everyone gets some of the cracklings.

 Recipe by Melissa Clark

 Recipe FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

MMMMM

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.