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Sorta Porchetta

One of my all-time favorite street foods in San Francisco is
Roli Roti’s famous porchetta sandwich, served at the Ferry Plaza Farmers
Market. For those of you not familiar with the perfection that is the porchetta, it’s a loin,
and possibly other cuts of heavily seasoned pig parts, wrapped inside a pork
belly, which is then roasted until the inside is tender, and the outside is
crispy and crackling.

It’s then sliced and served on a crusty roll with salsa
verde.


It’s insanely good, and something I’ve always wanted to try doing at
home. Of course, a real porchetta feeds like 20 people, so I wanted a
version that would be better suited for a smaller group. 

I decided to try using
a small pork shoulder roast. The plan was to mimic the same flavors, but cook
it more like pork loin, instead of the usual fork tender, falling apart state
we associate with this cut. Pulled pork was not what I was after here.


It worked wonderfully, although you do need to slice it nice and
thin. We’re only cooking this to 145 F. which is not high enough a
temperature to break down all that connective tissue. All in all, I thought it
was a very successful experiment, especially when you consider how much we
scaled this down. 

What it didn’t feature however, was that crispy skin, also
known as “the best part.” I wish I’d thought of it before I finished the video, but
what I should have done was fried up some diced pancetta (un-smoked Italian
bacon) until it was perfectly crispy, and topped the sandwich with that! That
would have put this already fine faux-porchetta over the top! I hope
you give this a try soon. Enjoy!



Ingredients for 4 very large portions:
2 1/2 pound boneless pork shoulder roast, butterflied open,
and slashes made all over the connective tissues
olive oil as needed
1 tbsp kosher salt (2 tsp for inside, and 1 for out)
1 tbsp black pepper
2 tbsp chopped sage leaves
2 tbsp chopped rosemary
6 cloves minced garlic
zest from a large orange
2 tsp fennel seeds, crushed
- Stuff, tie, salt, and refrigerate uncovered for 24 hours
- Roast at 450 F. for 15 minutes
- Reduce heat to 250 F. and roast another hour, or until an
internal temp of 145 F.

For the vinegar sauce:
1/2 anchovy fillet
1 tsp hot chili flakes or to taste

1/4 cup white wine vinegar


1/4 cup freshly chopped Italian parsley


Bonus How to Butterfly Meat for Rolling Video! 

 


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Pulled pork

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

Get your friends round and impress them with these amazing slow-cooked shoulder of pork burgers. Marinate your pork overnight and slow cook for about 6-8 hours

  • Freezable
  • Make in advance

That’s goodtoknow

To save space when marinating the pork in sauce, put it in a freezer bag and seal: This also makes it easy to massage the sauce around the meat so it’s evenly coated.

Ingredients

  • 1.5-2kg (3-4lb) boneless pork shoulder

For the sauce:

  • 2 cloves garlic, peeled and crushed
  • 8 tbsp tomato ketchup
  • 4 tbsp cider vinegar
  • 2 tbsp paprika
  • 2 tbsp dark muscovado sugar
  • 2 tbsp Worcestershire sauce
  • 2 tbsp Dijon mustard
  • Salt and freshly ground black pepper
  • Baps, coleslaw and chips, to serve

Method

  1. To make the sauce: Place all the ingredients in a bowl and mix well.
  2. Spread the sauce thickly over the pork and put it in a bowl, cover with cling film and leave it to marinate in the fridge for at least 2-3 hours, or overnight.
  3. Put the pork and sauce into a slow cooker and place on the low heat setting for 8-10 hours, without opening the lid, or until the pork is very tender. Or, cook in a covered dish in the oven at 140°C/275°F/Gas Mark 1 for about 6-8 hours, or until the meat is tender, basting it occasionally with the sauce.
  4. Remove the pork from the slow cooker or oven and leave it to rest for about 10 mins.
  5. Pour the liquid into a small pan and skim off any fat. Boil to reduce and thicken slightly.
  6. Place the pork on a board and cut off the skin and any visible fat. Use 2 forks to shred the meat into small pieces and stir into the sauce. Serve hot in baps, along with coleslaw and chips

By Sue McMahon

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Nutritional information per portion

  • Calories 271(kcal)
  • Fat 8.0g
  • Saturates 2.5g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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