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A whole-hog tradition from Umbria becomes a holiday roast
Fennel-Rosemary Porchetta
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Porchetta is a roasted whole hog tradition from the Italian region of Umbria. Turning it into a home cook–friendly pork roast proved challenging. After testing recipes with pork loin (too dry) and pork belly (too fatty), we settled on a boneless pork butt roast. Traditional porchetta is succulent and complex because almost all parts of the pig are used. For our scaled-down version, we added pancetta (seasoned and cured pork belly that has not been smoked), which lent a richness to the filling and helped baste the roast from the inside out. Fennel is a key flavor of the dish. We used ground fennel seeds in a seasoning rub and, while the roasted pork rested, we used the time (and the flavorful fond in the pan) to roast wedges of fresh fennel. Be sure to buy a boneless pork butt, not a boneless picnic roast; both are cut from the shoulder, but the butt comes from higher up on the animal and has a better shape for this recipe. Porchetta leftovers make great sandwiches, thinly sliced and served on crusty bread or ciabatta rolls. Leftover roasted fennel is perfect for sandwiches, as well.
8
Servings
Tip
Don't cut short the porchetta's resting time. The roast is much easier to slice after it rests for the full hour.
1½ days
30 minutes active
1 7- to 8-pound boneless pork butt
8 ounces pancetta, cut into ½-inch cubes
4 tablespoons (½ stick) salted butter, room temperature
1 cup (1½ ounces) lightly packed fresh rosemary leaves
1 cup (1 ounce) fresh oregano leaves
20 garlic cloves, peeled
1 tablespoon red pepper flakes
1/2 cup plus 2 tablespoons ground fennel, divided
Kosher salt
2 tablespoons packed light brown sugar
2 teaspoons ground black pepper
3/4 cup pan juices
1/3 cup lemon juice (3 to 4 lemons)
1/4 cup water
2 tablespoons extra-virgin olive oil
2 teaspoons ground black pepper
1 teaspoon ground fennel
Ingredients
-
1
7- to 8-pound boneless pork butt
-
8
ounces pancetta, cut into ½-inch cubes
-
4
tablespoons (½ stick) salted butter, room temperature
-
1
cup (1½ ounces) lightly packed fresh rosemary leaves
-
1
cup (1 ounce) fresh oregano leaves
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20
garlic cloves, peeled
-
1
tablespoon red pepper flakes
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½
cup plus 2 tablespoons ground fennel, divided
-
Kosher salt
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2
tablespoons packed light brown sugar
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2
teaspoons ground black pepper
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¾
cup pan juices
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⅓
cup lemon juice (3 to 4 lemons)
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¼
cup water
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2
tablespoons extra-virgin olive oil
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2
teaspoons ground black pepper
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1
teaspoon ground fennel
Recipe
Roasted Fennel
Milk Street Recipes
Transforming a Whole-Hog Tradition into a Holiday Roast
Directions
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01To prepare the roast, remove any twine or netting around the pork. Locate the cut made to remove the bone, then open up the roast. Using a sharp knife, continue the cut until the roast opens like a book; do not cut all the way through, as the meat must remain in one piece. Using the tip of a paring knife, make 1-inch-deep incisions into the pork, spaced about 1 inch apart; do not cut all the way through the meat. Set aside. In a food processor, pulse the pancetta until coarsely chopped, about 15 pulses. Add the butter, rosemary, oregano, garlic, pepper flakes, ½ cup of the ground fennel and 1 teaspoon salt. Process until the mixture forms a spreadable paste, about 1 minute, scraping the bowl as needed. Spread the paste evenly over the interior of the pork, pressing the paste into the cuts. Roll the roast into a tight cylinder, then set it seam side down.
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02Cut 7 pieces of kitchen twine, each 15 inches long. In a small bowl, stir together the remaining 2 tablespoons ground fennel, 1½ teaspoons salt, the brown sugar and pepper. Rub this mixture over the top and sides of the roast. Using the twine, tie the roast at 1-inch intervals, seam side down; you may not need all of the twine. Wrap the roast tightly in plastic, transfer to a large baking dish and refrigerate for at least 24 hours or up to 48 hours.
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03Heat the oven to 300°F with a rack in the middle position. Set a roasting rack in a roasting pan and pour 4 cups water into the pan. Unwrap the roast and set it fat-side up on the rack. Roast until the center registers 195°F, 6 to 7 hours. Transfer the roast to a carving board and let rest, uncovered, for 1 hour. Reserve the liquid in the pan. While the roast rests, make the sauce. Pour the liquid in the roasting pan into a fat separator; if making roasted fennel, do not wash the roasting pan. Let the liquid settle for 5 minutes. In a medium bowl, whisk together ¾ cup of the juices, the lemon juice, water, olive oil, pepper and ground fennel.
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04Cut the pork into thin slices, removing the twine as you slice. Serve with the pan sauce.
Tip: Don't cut short the porchetta's resting time. The roast is much easier to slice after it rests for the full hour.
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Reviews
Hi Diane -
No. This recipe calls for a boneless pork butt, which is a moderately tough cut of pork with a lot of connective tissue and fat. Because of this it needs to be cooked low and slow and to an internal temperature of 195 degrees to become tender. A boneless pork loin is a lean cut that should only be cooked to 135-140 degrees otherwise it becomes tough and chew.
Best,
The Milk Street Team
Hi Teresa -
This recipe calls for a boneless pork butt, which is a moderately tough cut of pork with a lot of connective tissue and fat. Because of this it needs to be cooked low and slow and to an internal temperature of 195 degrees to become tender. A boneless pork loin, tenderloin or chops are lean cuts that should only be cooked to 135-140 degrees otherwise it becomes tough and chew.
Best,
The Milk Street Team
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Your First Issue
I made this recipe over the weekend, having stuffed and rolled it 2 days ahead of the roasting. While the flavor was wonderful, and I will probably make this again some day, I have a few comments to make. The meat was difficult to cut into neat slices, as it rather fell apart. There was so much filling, that I found myself pushing it aside on my plate and not eating it due to its texture and strong flavor. Perhaps my rosemary was too old and intense? Finally, I felt the exterior coating could have benefited by the use of more salt. Thank you, 177milkstreet!