Porchetta is already a traditional dish in Italy. At any celebration or fair, you will certainly be served porquette - baked pork roll, soaked through fragrant herbs. Juicy porquette is good in both hot and cold. Delicious panini - sandwiches with a fragrant meatloaf - are served from cold porquette. The secret to the success of Italian porquette is in the right combination of herbs and good meat.
For porketta you will need the following products:
- pork peritoneum with fat - 1.5-2 kg;
- dried sage and rosemary - 2 tsp each;
- paprika - 1 tsp;
- fennel seeds or dill - 1 tsp;
- garlic - 5 cloves;
- orange peel - 2-3 tbsp. l .;
- salt, pepper, olive oil to taste.
We proceed to the preparation of porquette:
1. Porquatta meat should be with a small amount of fat and, preferably, skin. You can take the spatula. Cut the meat to make a piece with a uniform amount of meat. Pour olive oil on top.
2. Salt, pepper, sprinkle with herbs and garlic, as well as orange peel. Roll the meat into a thick roll.
3. Tie the meat with threads to fix the shape of the roll.
4. Cover the meat with foil and refrigerate for at least a day. The next day, wrap the pork roll in baking paper and a double layer of foil, send in the oven at 160 degrees for 2.5-3 hours. Then remove the roll from foil and paper and send to the oven for 20-30 minutes at 200 degrees to make a crust. Porkett need to periodically turn and pour the juice. Give her a rest for 15 minutes, remove the thread, cut into portions and serve on the table.