Chef John's Porchetta

2 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    1 h 15 m
  • Ready In

    9 h 45 m
Chef John
Recipe by  Chef John

“We're going to simplify traditional porchetta by making a smaller, simpler version using pork shoulder. It makes a great sandwich, especially topped with some fried, crispy pancetta.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

Directions

  1. Place pork roast on a work surface. Use a sharp knife to make a lengthwise cut about 1 inch from the edge of the meat, slicing down but not cutting through. Open the meat flat along the cut. Keeping the knife parallel to the cutting board, continue to slice the roast open so you can unroll it into a large, flat piece. (You can also ask your butcher to butterfly the roast for you.) When the meat is unrolled, make small slashes through any connective tissue or extra-thick parts so the roast is as even in thickness as possible.
  2. Drizzle cut surface with 2 teaspoons olive oil. Rub oil into meat and generously season with 2 teaspoons kosher salt, black pepper, sage, rosemary, orange zest, garlic, and crushed fennel seeds. Press seasonings in firmly with your hand, roll up the pork roast, and tie the roast in several places with kitchen twine.
  3. Place the pork roast on a rack, set the rack on a plate, and sprinkle meat with remaining 1 teaspoon salt. Refrigerate the roast uncovered overnight to dry-age.
  4. Preheat oven to 450 degrees F (230 degrees C). Lightly oil a baking dish and place roast into dish. Rub meat with 2 teaspoons olive oil.
  5. Bake in the preheated oven until outside is seared, 15 minutes. Reduce oven heat to 250 degrees F (120 degrees C) and continue to roast until an instant-read meat thermometer inserted into the center of the roast reads 145 degrees F (65 degrees C), about 1 hour more. Loosely cover roast with foil and let rest for 10 minutes. Slice thinly to serve.
  6. Mash anchovy fillet in a small bowl and add red pepper flakes, white wine vinegar, and Italian parsley. Stir to combine. Serve drizzled on pork.

Share It

Reviews (2)

Rate This Recipe
MzJeyz1too
1

MzJeyz1too

The flavors of this dish are amazing. I followed most of the recipe as written, including the making the vinegar sauce. I'm a new cook so I couldn't imagine what that sauce would add to the taste. I almost left it out but was pleasantly surprised. We didn't have ciabatta rolls or pancetta so I used pretzel rolls and bacon. I'll make this again.

silentturnip
0

silentturnip

The blade roast was a great cut for this recipe. I didn't use the orange zest but did use most of the spices. Very easy to cut, roll & tie. I oven-roasted it in a cast iron skillet. The porchetta was super tender but not overly juicy. Didn't make the sauce and just ate the porchetta as is.

More Reviews

Similar Recipes

Chef John's Lasagna
(13)

Chef John's Lasagna

Chef John's Pork al Latte
(7)

Chef John's Pork al Latte

Chef John's Pulled Pork BBQ
(6)

Chef John's Pulled Pork BBQ

Chef John's Garlic-Studded Roast Pork
(5)

Chef John's Garlic-Studded Roast Pork

Chef John's Breakfast Sausage Patties
(3)

Chef John's Breakfast Sausage Patties

Chef John's Caramel Pork Belly
(2)

Chef John's Caramel Pork Belly

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 266 cal
  • 13%
  • Fat
  • 19.1 g
  • 29%
  • Carbs
  • 2.9 g
  • < 1%
  • Protein
  • 19.8 g
  • 40%
  • Cholesterol
  • 71 mg
  • 24%
  • Sodium
  • 1032 mg
  • 41%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chef John's Lasagna

>

next recipe:

Chef John's Mini Christmas Hams