Subj : Melissa Clark Top 50 - 40
To   : All
From : Dave Drum
Date : Thu Sep 26 2024 15:02:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Porchetta Pork Roast
 Categories: Pork, Herbs, Chilies, Citrus
      Yield: 10 servings
 
      8 lb Bone-in, skin-on pork
           - shoulder roast
           +=OR=+
      7 lb Boneless roast; fat trimmed
           - to 1/4" thickness
    1/4 c  Chopped fennel fronds
    1/4 c  Chopped fresh rosemary
      2 ts Chopped fresh sage leaves
      5 cl Garlic; mashed to a paste
           Finely grated zest of 1
           - lemon
  1 1/2 tb Kosher salt
      1 ts Fennel seed
    3/4 ts Red pepper flakes
    1/2 ts Black pepper
    1/4 c  Extra-virgin olive oil
 
  Score skin and fat all over pork, taking care not to cut
  down to the meat.
  
  In a food processor or mortar and pestle, combine fennel
  fronds, rosemary, sage, garlic, lemon zest, salt, fennel
  seed, red pepper flakes and black pepper. Pour in oil.
  Pulse or mash until it forms a paste. Rub all over pork.
  If using a boneless roast, tie with kitchen string at
  2-inch intervals. Transfer to a large bowl and cover
  with plastic wrap. Refrigerate at least 6 hours and
  preferably overnight.
  
  Remove pork from refrigerator 1 to 2 hours before you
  want to cook it. Heat oven to 450oF/232oC. Transfer pork
  to a rimmed baking sheet and roast 35 minutes. Reduce
  temperature to 325oF/165oC and cook an additional 2
  hours 45 minutes to 4 hours, which will give you
  sliceable, tender meat. (Bone-in roasts will take longer
  than boneless ones.)
  
  Transfer pork to a cutting board and let rest 15 to 30
  minutes before serving. Make sure everyone gets some of
  the cracklings.
  
  By: Melissa Clark
  
  Yield: 8 to 12 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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