Roman Style Porchetta Recipe in a Brick Oven


Roman Style Porchetta Recipe


Roman Porchetta Recipe in a Brick Oven

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Roman Porchetta Recipe made a pizza oven from Paggi Pazzo

Roman Style Porchetta Recipe
Published: January 26, 2019

Prep time: 15 mins
Cook time: 3 hours
Total time: 3 hours 15 mins
Yield: 10 servings
Calories per serving: 348
Fat per serving: 25.4g

Ingredients

  • 1 pork loin or pork shoulder (2.5-3 lbs.)
  • 2 thin slices mortadella
  • 1/2 cup olive oil
  • 2 tablespoons lime zest
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 3 garlic cloves
  • 1/4 cup fresh rosemary
  • 1/4 cup fresh sage
  • 1/2 cup fresh Italian parsley
  • 1 tablespoon fresh oregano
  • 1 tablespoon fresh thyme
  • 1 fresh basil
  • 1 tablespoon fresh fennel seed
  • 2 teaspoons red chili pepper flakes
  • 1/4 cup dry white wine (Pinot Grigio or Orvieto)
  • 1/4 cup white wine vinegar

Cooking Directions

  1. Clean pork and slice 1/2 inch cut into outside edge of pork, creating a thin layer but do not separate. At bottom of slice cut another thin layer and continue as the pork becomes one flat, thin square. Make sure to keep fat on the outside/bottom of porchetta
  2. In a food processor add the rosemary, 1/2 of the parsley sage, oregano, basil, thyme, lemon zest, garlic, teaspoon of red chili pepper flakes, 1/4 cup of olive oil and pulse until finely chopped
  3. Add a tablespoon of olive oil over pork with salt and pepper then add filling mixture of rosemary, sage, parsley, garlic, fennel, etc… on top of the porchetta and spread throughout generously.
  4. Add thinly sliced mortadella on top of filling mixture across porchetta
  5. Beginning at one end of the porchetta, begin to roll the long way to create a log like shape. Using cooking string, tie the ends and then the middle. Cover outside of porchetta with a dab of olive oil and a pinch of salt, pepper
  6. Put pork in refrigerator uncovered for 24 hours or let sit at room temperature for 2 hours before cooking
  7. If using a cooking oven, set temperature to 350 degrees and add porchetta to a thick pan and add wine with 1/4 of water. Then place in oven and cook covered with foil for 3 hours. Afterwards, remove foil and cook porchetta for 15 minutes to create crispy outside
  8. In a pizza oven, add kindle then wood (preferably cherry and oak) to get temperatures up to 500 degrees. Once fire is ready, add pan of porchetta to far corner of oven away from the fire, covered in foil. Cook for 2 hours and 30 minutes
  9. After 2 hours, remove foil and move porchetta to middle of pizza oven but closer to edge of the oven open mouth. Leave the pizza oven door slighlty ajar to form a crispy outside of the porchetta
  10. Let porchetta rest for 15 minutes. In meantime, in a small bowl take remaining fresh parsley and olive oil, red chili pepper flakes, white wine vinegar, pinch of salt and pepper. Mix and put aside as dressing for the porchetta
  11. Cut porchetta in one inch slices and serve with dressing on top and fresh bread
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