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Recipe for Porchetta from Chef Craig Flinn

PORCHETTA

(boneless loin and rib roast of pork with fresh herbs)

 

Porchetta is an Italian boneless pork roast using the loin, the rib meat, and the upper part of the belly of the pig. Your butcher can easily do this for you by removing the rib bones and leaving the meat attached to the bones on the roast. The result is a familiar eye of loin with a large boneless slab of meat still connected. This dish is a great thing to do for a large number of people (10 to 14) but variations can be made using other smaller cuts of pork such as shoulder and leg. Making this on the barbecue is also a nice touch, but use the upper rack and keep the heat low.

 

  • 1 X 8 lb (5 kg) pork loin roast with rib meat attached
  • 10 cloves garlic, minced
  • 1/2 cup (125 mL) chopped Italian parsley
  • 1/4 cup (60 mL) chopped fresh rosemary
  • 1/4 cup (60 mL) chopped fresh sage
  • 1/4 cup (60 mL) thyme leaves
  • zest of 2 lemons, finely chopped
  • 1/4 cup (60 mL) extra virgin olive oil
  • 3 tbsp (45 mL) coarse sea salt
  • lots of freshly ground black pepper

 

Preheat your barbecue or oven to 250 F (120 C).

 

Trim the pork of any large pieces of extra fat on the inside surface of the rib meat. In a small bowl, mix the garlic, chopped herbs, and finely chopped lemon zest. Rub a couple of tablespoons of the olive oil all over the meat and season with some fresh pepper. Sprinkle the herb mix evenly over the rib meat and pat it down with the palm of your hands...the olive oil will help the herbs to stick to the meat.

 

Roll the roast up beginning at the loin end. When the roast is rolled, use a sharp paring knife to make small little slits about 1/4" deep into the fat cap of the loin. Rub the remaining olive oil over the fat and roast on all sides. Use butcher's twine to tie the roast up with knots about 2" apart. Season the roast with the coarse sea salt and some more fresh pepper.

 

Place on a rack above a roasting try and cook at 250 F (120 C) until you reach an internal temperature of 140 to 150 F (60 to 65 C); this should take about 2 hours. Rest the roast for at least 40 minutes under aluminum foil before removing the butchers twine and carving.

 

Serve with the pan drippings, fresh bread, and side of choice.

 

Serves 10 to 12