Friday, 18 December 2015

Porketta -making it from scratch

Porketta is a garlic infused Italian pork roast with a bit of heat from the black pepper and lovely sweet and refreshing flavors from the fennel and dill. It is actually very easy to make. It is awesome right out of the oven served warm with your favorite side or refrigerated and thinly sliced and used as lunch meat.

4 - 5 pounds pork picnic shoulder roast
4 - 6 cloves garlic
1 tablespoon fennel seeds
1 tablespoon dried dill weed
2 teaspoons ground black pepper
1 teaspoon salt
1/2 teaspoon dried rosemary
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon lemon pepper
1/8 teaspoon anise seed

Grind the fennel seeds, dill weed, pepper, salt, rosemary, garlic powder, onion powder, lemon pepper and anise seed with a mortar and pestle; set aside.

Remove the bone, skin and thick fat from the pork roast while keeping a thin layer of fat on the roast.
Butterfly the roast and pound to 1 inch thick; rub the spice mixture all over the roast.
Process the garlic cloves through a garlic press and spread over the flattened roast.

Roll into a thick roulade and tie with butcher’s twine.

Place the roast in a roast pan, add about 1/4 inch of water to the bottom of pan and cover.
Cook in a preheated 375 degree Fahrenheit oven for 2 hours.
Remove from oven and allow to sit for about ten minutes before serving.


*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.

No comments:

Post a Comment

Have you tried this recipe?? Tell us how it turned out :)