The #1 dish that makes us glad it’s getting chilly

Jacquie’s Italian Porchetta has been on our “most requested” list lately. And the dish, we gotta say, is one we all love around here.

When our chef is preparing this dish, the intense savory smell that wafts through the kitchen is positively mouth-watering.

It’s definitely a call to heavier fall-weather recipes. It’s also not that difficult to make yourself – just a little extra prep time – and maximum oven time for that rich, savory flavor. Before we share the recipe, here’s a little background:

• Porchetta is one of Italy’s most famous pork dishes. Literally translated, porchetta means “little pig”.
• Porchetta can refer to a whole roasted suckling pig, an older pig, or just the pork belly roll, called “porchetta tronchetto.”
• It can be served as the main dinner course -- and leftovers are great, too.
• In fact, it’s the leftover slices that are used in traditional Italian sliced pork sandwiches (the panino).
• In Italy, no matter what style of porchetta is made, there is always one common thread: the rind is always included.

Here’s the classic recipe for Porchetta Tonchetto that Jacquie Bols uses from Christina’s Cucina cookbook (https://share.google/Du6XdRAp1tfb22NCw) 

• 8-10 lbs porchetta roast fresh, with skin
• 3 Tbsp sea salt or Kosher salt
• 3.5 oz fennel pollen (do not use ground fennel)
• 3 cloves garlic fresh, finely chopped or crushed
• 2 tsp freshly ground black pepper
• 5 Tbsp rosemary fresh (less if using dried rosemary)
• 4 Tbsp fine quality extra virgin olive oil

 Preparing the pork:

1. Place the piece of pork onto cutting board, skin side down.
2. Sprinkle generously with about 2 tablespoonfuls of salt, then work the salt into the pork.
3. Next, add the rosemary and garlic, crushing it between your fingers to release the flavor, then rubbing it over the porchetta.
4. Now add the fennel pollen. Sprinkle evenly over the pork, but saving some for after the porchetta has been rolled.
5. Roll the pork belly tightly, sprinkling some salt onto the unseasoned pork.
6. Keeping the seam side down, tie the pork in a roll. No special knot needed.
7. Repeat the knot every few inches. The goal is simply to keep the porchetta closed, no don't tie it too tightly.
8. Turn the roast seam side up and add more seasonings, including the rest of the fennel pollen to the non-skin parts of the pork which are exposed (especially the ends).

To roast:

1. Preheat the oven to 400˚F (200˚C).
2. Place seam side down on a rack on a roasting pan or baking tray. Cover the ends with aluminum foil and secure with toothpicks.
3. Drizzle with olive oil and rub with more salt and rosemary.
4. Place in the hot oven for 1 hour.
5. Lower the temperature to 350°F (170°C) and continue to cook for about another 2 hours.
6. Check the center of the roast when it reaches 170°F (76°C) remove from the oven. Take the foil off the ends and place on top of the porchetta, and allow to rest for about 10 to 15 minutes. 
7. Using a sharp knife, remove one or two of the pieces of twine. Cut into slices and serve for dinner, or on crusty Italian bread!

From Jacquie’s gourmet kitchen to yours, “Buon appetite!”