Uncategorized

UrMajestySire’s Food Experiments: Porchetta with Gravy Sauce

porchetta_sliced
UrMajestySire’s Porchetta | http://www.urmajestysire.wordpress.com | All Rights reserved

Admittedly, this is a late post. We have a holiday potluck tradition and the dishes should be cooked-from-scratch. Now I know I bought the meat all de-boned for this dish, but that’s just half of the process.

Anyway, here’s my first try at Porchetta made for Christmas dinner 2015 (and yes, my family consumed it with no untoward eating incidents whatsoever). If you want the whole recipe, click on the read more below. Happy cooking!

porchetta_raw
Pork Belly Slab | http://www.urmajestysire.wordpress.com | All rights reserved
porchetta_ingredients
Porchetta basic ingredients | http://www.urmajestysire.wordpress.com | All rights reserved
porchetta_enters oven
Porchetta ready to roast | http://www.urmajestysire.wordpress.com | All rights reserved

– add filling on top and fold
– add filling on top fold (I sprinkled more minced garlic, herbs, bell peppers and baby potatoes)
– roll and tie with butcher’s string (I just rolled it because didn’t have any butcher’s string)
– sprinkle with more salt & pepper and a bit more white wine, olive oil and water

porchetta_half cooked
Porchetta roasted unvovered | http://www.urmajestysire.wordpress.com | All rights reserved

– bake at 220 degrees for 30 minutes uncovered
– cover with foil and reduce heat to 150 degrees
– roast for 2-3 hours
– turn off heat and let it rest in the oven

Porchetta Gravy sauce |www.urmajestysire.wordpress.com | All rights reserved
Porchetta Gravy sauce |www.urmajestysire.wordpress.com | All rights reserved

 

porchetta_sliced
Porchetta sliced | http://www.urmajestysire.wordpress.com | All rights reserved

Click to get the complete ingredients and procedure after the jump

PORCHETTA

Ingredients:
garlic minced
onions, minced
ground beef
chicken liver
sage
rosemary
thyme
white wine
pine nuts
salt
pepper

Procedure:
– sweat garlic and onions
– ground beef and chicken liver
– butterfly the pork loin
– rub with salt & pepper
– add some sweet wine
– add filling on caves and fold
– add filling on top fold
– roll and tie with butcher’s string
– sprinkle with more salt & pepper and a bit more white wine, olive oil and water

– bake at 220 degrees for 30 minutes uncovered
– cover with foil and reduce heat to 150 degrees
– roast for 2-3 hours
– turn off heat and let it rest in the oven

To Serve:
– remove the strings and slice the porchetta
– plate and serve with gravy/sauce

Gravy:
– scrape the drippings from the baking pan
– in a pan, dissolve 4 tbsp. cornstarch to 1/2 cup water
– pour in the drippings and cook while mixing with a wire whisk until gravy thickens
– add milk or cream, stock or water and whisk well
– season with salt & pepper
– remove from heat and place in a dipping bowl and serve on the side

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s