Stuffed Porchetta | Pork Recipes | Jamie Oliver Recipes (2024)

FAQs

What temperature should porchetta be cooked at? ›

Preheat oven to 425°F (220°C). Place fat-side up on a wire rack in a roasting pan. Roast for one hour, until the fat is crisp. Reduce heat down to 325º F (160°C) and cook until the internal temperature reaches 168° F (75°C), about 60 to 80 minutes longer; test in several spots to be sure of your measurement.

Sit the porchetta on top, then pour in 500ml of water and the remaining 325ml of wine. Place in the hot oven for 30 minutes, then reduce the temperature to 180ºC/350ºF/gas 4 and leave to cook for 4 to 5 hours, or until the meat is really tender, basting now and again.

In North America

In the Upper Midwest, porchetta, more often spelled "porketta", was also introduced by Italian immigrants to the iron ranges of Minnesota and Michigan. Porketta remains a popular local dish in towns such as Hibbing, Minnesota, with distributors such as Fraboni Sausage.

For the best crackling, the skin should be as dry as possible. With a sharp knife or a Stanley knife, carefully score it at intervals of about 1cm to 2cm. To help open up the cuts, pour boiling water over the skin (avoid the flesh), then pat it dry with absorbent paper.

Insufficient heat will make it hard for the skin to get really crisp. Make sure to take the pork out of the fridge 30 minutes before you cook it so that the meat reaches room temperature.

Juicier pork at a lower temperature—better for the home cook

And you can bet that this “other white meat” cooked to the USDA-recommended temperature of 145°F (63°C) will be juicy, tender, (possibly) pink, and safe for your family.

And since overcooking shrinks meat fibers and squeezes our juices, overcooked pork is tough and dry.

One of the best ways to eat porchetta, and what we Romans love in any type of weather, is as a sandwich with no other ingredients than bread and meat: the famous panino con la porchetta… The simpler the better! The bread should be strictly homemade to perfectly absorb the fat and seasoning.

I am serving Classic Roasted Potatoes with Herb Salt that really compliment the pork and Sautéed Green Beans with Parmesan cheese. These side dishes come together while the porchetta is resting, and really compliment the flavours of the porchetta.

If the heat is too high, the skin will get rock hard, along with the meat. That's why we use medium heat when we fry. And don't forget to dry the pork as much as possible first. The drier it is, the crispier the skin.

What does porchetta mean in English? ›

Meaning of porchetta in English

in Italian cooking, a whole young pig that has been filled with herbs, then roasted and eaten sliced in bread: My favorite sandwich filling is porchetta, suckling pig flavored with herbs and roasted outdoors.

How much porchetta to serve per person? Most of the time you'll want to buy ½ pound of uncooked meat per person. But once you start eating pork belly it's incredibly hard to stop, which is why we plan on 1 pound per person.

You can use a mix of regular table salt (which will penetrate the skin) and salt flakes (for a crisp crust). You can use oil to help the salt stick to the meat but if you really rub the salt in, you don't need the extra fat.

Though you can make porchetta from a single cut of boned pork belly or shoulder, a combination of fatty belly and lean, tender loin – with the skin left on the belly for maximum crisp – offers the best of both worlds. You'll probably need to go to a butcher to make sure you get pieces of the right shape.

Heat oven to 450 degrees. Transfer pork to a rimmed baking sheet and roast 35 minutes. Reduce temperature to 325 degrees and cook an additional 2 hours 45 minutes to 4 hours, until a thermometer inserted into the thickest part of the meat reads 180 degrees, which will give you sliceable, tender meat.

Cook pork, roasts, and chops to 145 ºF as measured with a food thermometer before removing meat from the heat source, with a three-minute rest time before carving or consuming.

Cooking pork thoroughly can eliminate the risk of infection. The meat should be cooked to temperatures of 145–160°F (63–71°C) and allowed to rest for at least 3 minutes before eating.

Cooking Temperature of Pork

The safe internal pork cooking temperature for fresh cuts is 145° F. To check doneness properly, use a digital cooking thermometer.

Pork should be cooked medium to medium-rare.

Like all the best stuff. Now, we pull pork from the heat at 135° and let the temperature rise to 145° as it rests, landing it right in the sweet spot: perfectly pink and USDA approved.