← Back to Search Results
roasting European, Italian, Tuscany
Rockin’ Porchetta with Fall Veggies

Photo by: Ben Fink
Comments: 0
 

Recipe

In Tuscany, every town has a market day. This is when trucks carrying all kinds of delightful edibles pull into the center of town, open up their sides, and become little grocery stores on wheels. Of course my favorite truck was always the porchetta truck—who doesn’t love a truck that sells a delicious crispy pork product? Traditionally, porchetta is a whole pig that’s been boned and cooked for hours, until skin gets totally brown and crunch and the meat becomes wonderfully tender. It’s most often seasoned with garlic, sage, and black pepper—and while pepper is not traditionally how I roll, it’s appropriate in this dish to keep the classic flavors intact. What is totally unique in my version is to cook the pork on a bed of autumn vegetables—they soak up the lovely pork juices and help create the ultimate one-pot dinner for a crowd. Be sure to save some leftovers for a sandwich the next day!

Yield: Serves 10
Cooking time: About 4 &Frac12; Hours, Mostly Unattended

Ingredients

  • 1 bunch of fresh rosemary, finely chopped
  • 1 bunch of fresh sage, finely chopped
  • 10 cloves garlic, thinly sliced
  • 1 tablespoon crushed red pepper
  • Extra virgin olive oil
  • 1 picnic pork shoulder with the skin on, bone out (save the bone)
  • Kosher salt
  • Freshly ground black pepper
  • 5 or 6 onions, sliced
  • 1 pound fingerling potatoes, halved lengthwise
  • 2 pints Brussels sprouts, halved
  • 1 celery root, peeled and cut into ½-inch dice
  • 1 bottle of dry white wine
  • 1 thyme bundle, tied with butcher’s twine
  • 10 bay leaves
  • 2 quarts chicken stock

Directions

Preheat the oven to 450°F. In a small bowl, combine the rosemary, sage, garlic and red pepper and add enough olive oil to form a loose paste. Rub the mixture all over the inside of the pork (be sure to get it in every nook and cranny). Sprinkle the pork generously with salt and pepper, then roll it back up into a bundle and tie it tightly with butcher’s twine. In a large roasting pan, combine the onions, potatoes, Brussels sprouts, celery root, and wine; season with salt and add the thyme bundle and bay leaves. Lay the pork bone in the pan with the veggies and nestle the pork on top of the bone and in the vegetables. Roast for 30 to 40 minutes, or until skin starts to get brown and crispy. Brush the pork skin with the pan juices and add the chicken stock. Continue roasting for another 3 ½ hours, basting the skin every 30 or 40 minutes. If the skin becomes too dark, tent the pan with aluminum foil, but remember, we want a nice, dark crispy pork skin. Remove the pork from the oven, cut off the twine (you don’t want to floss and eat at the same time), and remove the pork skin—it will probably come off in one large, lovely crispy piece like a helmet! Use kitchen shears to cut the skin into pieces and make sure everybody gets some on their plate. Slice the pork and serve it over the vegetables, drenched in lots of porky pan juices.

That’s my idea of pigging out!

Notes

I suggest asking your butcher to bone the pork for you—but be sure to keep the bone!


© 2011 Anne Burrell

Note from Cookstr's Editors

Nutritional information includes 2 tablespoons added oil and 1 tablespoon added salt.

 

Nutritional Information

Nutrients per serving (% daily value)

984kcal (49%)
1013mg (42%)
27g
4g
65g (100%)
0g
22g (109%)
30g
7g
215mg (72%)
7g
57g
94mg
1583mg
16mcg RAE (1%)
48mg (79%)
74mg (7%)
5mg (26%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
living-raw-food Living Raw Food
by Sarma Melngailis
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
lucid-food Lucid Food
by Louisa Shafia
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
cooking-for-friends Cooking for Friends
by Gordon Ramsay
american-masala American Masala
by Suvir Saran
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
nigella-express Nigella Express
by Nigella Lawson
spice Spice
by Ana Sortun
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?