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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Porchetta Recipe

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This recipe for Porchetta is from The Capitena Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz pancetta, finely chopped
10 cloves garlic, minced
Grated zest of 3 lemons
Grated zest of 1 orange
1/2 C chopped fresh flat-leaf parsley
Leaves from 4 sprigs fresh rosemary, chopped
2 T red pepper flakes
2 T rinsed capers, chopped
Kosher salt
1 10-12 lb skin on boneless fresh ham, butterflied
Directions:
Directions:
Preheat the oven to 350º

Put the pancetta in the bowl of a food processor and pulse until it forms a paste. Transfer to a bowl and mix in by hand the garlic, citrus zests, parsley, rosemary, red pepper flakes, capers and 2 T salt until thoroughly blended

Put the ham flesh-side up on a cutting board and score the meat with the tip of a sharp knife every inch or so in a cross hatch pattern. Rub the pancetta paste into the meat, making sure to get it into the score marks. Flip the ham over and score the skin with the knife as you did the flesh. Roll the ham up skin-side out and secure with kitchen twine. Season the skin lightly with salt.

Put the pork in a roasting pan and transfer to the oven to roast for 2 hours.

Increase the oven temperature to 400º and roast until the pork reaches an internal temperature of 170º and the skin is nice and crisp, about 1 hour and 30 minutes.

Remove from the oven and let rest for 30 minutes. thinly slice the porchetta before serving.
Number Of Servings:
Number Of Servings:
12-15
Preparation Time:
Preparation Time:
1 hour

 

 

 

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