How to Make Jamie Oliver’s Porchetta- Italian Porchetta Recipe

Quick Facts About Porchetta

Porchetta is a savory, protein-packed, and moist boneless pork roast of Italian culinary tradition.

Porchetta has been selected by the Italian Ministry of Agricultural, Food and Forestry Policy as a prodotto agroalimentare tradizionale (“traditional agricultural-alimentary product”, one of a list of traditional Italian foods held to have cultural relevance).

In Philadelphia and the surrounding area, the dish is usually referred to as simply "roast pork," "roast pork sandwich," "Italian roast pork," "roast pork Italian," "roasted pork," or "porchetta."  Philadelphia cuisine is noted for its sandwich form of porchetta, usually served on an Italian roll and often with broccoli rabe instead of spinach and most traditionally with sharp provolone.

Jamie Oliver's Porchetta Recipe- Rolled Pork Loin Stuffed with Beautiful Things

Porchetta is a thing of complete joy. You can cook this as the classic centerpiece of a big feast with all the trimmings, or serve it up on a board with a carving knife at a party with buns, condiments, salad and gravy for dipping.


Serves 16- 20 person
Preparation Time: 5 hours 30 minutes

INGREDIENTS:

1 x 5kg pork loin with belly attached, skin on (ask your butcher to remove the bones and butterfly open the loin meat)
4 red onions
15 slices of smoked pancetta
olive oil
50g unsalted butter

1 tablespoon fennel seeds
400g chicken livers, cleaned, trimmed
1 bunch of fresh sage (30g)
1 bunch of fresh rosemary (30g)
One-half a bottle of white wine

200g mixed dried apricots, cranberries, raisins, sultanas
50g pine nuts
100g Parmesan cheese
200g stale breadcrumbs

125ml Vin Santo or Contucci Vino Nobile di Montepulciano
8 carrots
2 heaped tablespoons plain flour
500ml chicken stock


COOKING DIRECTIONS:

1) Get your meat out of the fridge and up to room temperature before you cook it.

2) For the stuffing, peel and finely chop the onions, finely slice the pancetta, then place in a large frying pan on a medium-high heat with 6 tablespoons of oil, the butter and fennel seeds. Cook for 5 minutes, stirring regularly, while you finely chop the chicken livers and herb leaves.

3) Stir the livers into the pan, followed by the herbs and 50ml of wine.

4) Roughly chop and add the dried fruit, along with the pine nuts. Cook and stir for 5 minutes, then remove from the heat and leave to cool.

5) Finely grate over the Parmesan.

6) Toast the breadcrumbs and use your hands to mix them into the cool stuffing.

7) Place the pork loin on a board, skin side down, open it out and push it down flat. Season generously with sea salt and black pepper, then pour over and massage in half the Vin Santo. Scatter over the stuffing, pour over the remaining Vin Santo, then roll up the pork, patting on and compacting the stuffing as you go.

8) Sit it with the seam underneath and tie with butcher’s string to secure it, then score the skin and into the fat with your knife. Season generously and rub all over with oil.

9) When you’re ready to cook, preheat the oven to full whack (240ºC/475ºF/gas 9).

10) Wash the carrots and place in a large roasting tray. Sit the porchetta on top, then pour in 500ml of water and the remaining 325ml of wine. Place in the hot oven for 30 minutes, then reduce the temperature to 180ºC/350ºF/gas 4 and leave to cook for 4 to 5 hours, or until the meat is really tender, basting now and again.

11) Remove the porchetta to a board to rest for at least 30 minutes.

12) Meanwhile, place the roasting tray over a medium heat on the hob. Skim away most of the fat from the surface into a jar, cool, and place in the fridge for tasty cooking another day.

13) Stir the flour into the tray, mashing the carrots and scraping up all those gnarly bits from the base.

14) Pour in the stock, and simmer until the gravy is the consistency of your liking, stirring occasionally.

15) Strain the gravy through a coarse sieve, pushing all the goodness through with the back of a spoon, then season to perfection.

16) Carve up the beautiful porchetta, and serve it as you wish.


Related Jamie’s Recipe: How to Make the Perfect Jamie Oliver's Lancashire Hotpot- Lamb Recipes

What to Serve with Porchetta?

1) Friggitello or Pepperoncini

2) Kale Chips, Learn…  How to Prepare Kale Chips Easily? Best Kale Chips Recipes

3) Kale Salad… Try These 15 Fast and Simple Kale Salad Recipes

Porchetta Calorie Counter

CALORIES	FAT	SATURATED FAT	PROTEIN	CARBS	SUGAR	SALT	FIBER
725 kcal	49.1 g	16.9 g	48.1 g	19.6 g	11.8 g	0.8 g	3.2 g

Try Other Jamie Oliver’s Quick and Delicious Recipes:

1) How to Make the Jamie Oliver's Savory Moroccan Vegan M'Hanncha - Vegetarian Recipes

2) Jamie Oliver's Paleo- Grain Free COCONUT BREAD Recipe (Original Gluten-Free Sandwich Bread)

3) How to Cook Beef Short Ribs? Try Sous Vide Boneless Short Ribs with Fresh Rosemary Recipe



REFERENCE:

Jamie Oliver. 2017. Jamie Oliver's Christmas Cookbook: For the Best Christmas Ever. Flatiron Books. ISBN-13: 978-1250146267


Related Pork Belly Porchetta YouTube Video: How Italy's Best Porchetta is Made

Flavorful Rib-Eye Steaks with Cognac Sauce- Steak Recipes

The rib eye or ribeye (also known as Scotch fillet in Australia and New Zealand), is a beef steak from the rib section. The rib section of beef spans from ribs six through twelve. Rib eye steaks are mostly composed of the Longissimus dorsi muscle but also contain the Complexus and Spinalis muscles.

In the United States, the term rib eye steak is used for a rib steak with the bone removed; however in some areas, and outside the U.S., the terms are often used interchangeably. The term "cowboy cut" is often used in American restaurants for a bone-in rib eye. The rib eye or "rib eye" was originally, as the name implies, the center best portion of the rib steak, without the bone.

Rib-eye steaks have an abundance of flavor because of the greater marbling or fat content. It is both flavorful and tender, coming from the lightly worked upper rib cage area. Its marbling of fat makes it very good for slow oven roasting and grilling. This flavorful meat cut is best grilled and will remain tender up to medium, though it is still good at medium well.

Rub salts to your steaks prior to searing, using freshly ground sea salt that leaves a fine crunch and flavor to the steak.

Learn about the Physics of Cooking Meat

 

Preparation Time = 15 minutes Cook = 15 minutes Yield = 4 servings

INGREDIENTS:

4 thick-cut rib-eye steaks (about 1 1⁄2 inches [4 cm] thick)

olive oil, for rubbing steaks, plus 1 tablespoon (15 ml)

Freshly ground sea salt and black pepper

2 tablespoons (28 g) unsalted butter, plus 2 tablespoons (28 g) chilled and cut into tablespoon-size (14 g) pieces

2 shallots, finely chopped

1⁄2 cup (120 ml) cognac or brandy

1 1⁄2 cups (350 ml) beef stock

1 tablespoon (1.7 g) minced fresh rosemary

1 teaspoon minced fresh thyme

PROCEDURE:

1) Heat a cast-iron or stainless-steel skillet over high heat until hot, about 7 minutes.

2) Generously rub the steaks with olive oil and season with salt and black pepper.

3) Cook the steaks one at a time, searing on each side, about 5 minutes per side, for medium-rare; 6 minutes on the second side for medium.

4) Transfer the steaks to a plate and keep warm.

5) Lower the heat to medium and add 1 tablespoon (15 ml) more olive oil with 2 tablespoons (28 g) butter.

6) Add the shallots and cook just until tender, about 2 minutes.

7) Deglaze the pan with the cognac or brandy, then add the beef stock, stirring up any bits on the bottom of the skillet.

8) Add the rosemary and thyme and cook to reduce the liquid by half.

9) Stir in the chilled butter 1 tablespoon (14 g) at a time to thicken the sauce. Serve the steaks topped with the cognac sauce.

Do you like lean meats? Try other meat recipes at Barbecue Recipes

Calorie Counter

Nutrition Facts

Rib eye steak, grilled

Amount Per 1 steak (291 g)

Calories 847

	% Daily Value*
Total Fat 63 g	96%
Saturated fat 28 g	140%
Polyunsaturated fat 3 g
Monounsaturated fat 31 g
Trans fat 4.3 g
Cholesterol 233 mg	77%
Sodium 157 mg	6%
Potassium 757 mg	21%
Total Carbohydrate 0 g	0%
Dietary fiber 0 g	0%
Sugar 0 g
Protein 69 g	138%
Vitamin A	1%
Calcium	3%
Vitamin D	5%
Vitamin B-12	101%
Vitamin C	0%
Iron	36%
Vitamin B-6	70%
Magnesium	16%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.