Chef lee's Italian Christmas recipes

Classic Italian Christmas Porchetta just the way Nonna used to make it

Traditional Italian Porchetta Recipe

Ingredients

• 1 whole boneless pork loin (about 4-5 pounds)

• 1 pound pork belly, skin removed

• 4 cloves garlic, minced

• 2 tablespoons fresh rosemary, chopped

• 2 tablespoons fresh sage, chopped

• 1 tablespoon fresh fennel seeds, crushed

• 1 tablespoon salt

• 1 teaspoon black pepper

• 1 teaspoon red pepper flakes (optional)

• 2 tablespoons olive oil

• Juice of 1 lemon

• Kitchen twine

  
  

Instructions

1. Prepare the Pork: Lay the pork belly skin-side down on a clean surface. Place the pork loin on top of the belly.

2. Make the Filling: In a bowl, combine minced garlic, chopped rosemary, chopped sage, crushed fennel seeds, salt, black pepper, and red pepper flakes. Mix well.

3. Season the Meat: Spread the herb mixture evenly over the pork loin and belly. Drizzle with olive oil and lemon juice, then rub it into the meat.

4. Roll the Porchetta: Starting from one end, carefully roll the pork belly around the loin tightly. Ensure the filling stays inside as you roll.

5. Secure the Roll: Use kitchen twine to tie the rolled porchetta at regular intervals (about 1-2 inches apart) to hold its shape during cooking.

6. Preheat the Oven: Preheat your oven to 450°F (230°C).

7. Roast the Porchetta: Place the rolled porchetta on a roasting rack in a baking dish. Roast in the preheated oven for 30 minutes.

8. Lower the Temperature: After 30 minutes, reduce the oven temperature to 325°F (160°C) and continue to roast for an additional 2 to 2.5 hours, or until the internal temperature reaches 145°F (63°C).

9. Rest the Meat: Once cooked, remove the porchetta from the oven and let it rest for at least 20-30 minutes before slicing.

10. Serve: Slice the porchetta into thick pieces and serve warm. It can be enjoyed on its own or in sandwiches.

    
    

Tips for Perfect Porchetta

• Ensure the pork belly is well-trimmed to allow for even cooking.

• Letting the porchetta rest after cooking helps retain its juices.

• For a crispy skin, you can increase the oven temperature to 500°F (260°C) for the last 10-15 minutes of cooking.

Enjoy your homemade traditional Italian Porchetta!

Nonnas special Christmas dinner recipes.

By Chef Lee