Beautiful stuffed porchetta | Jamie Oliver pork recipes (2024)

FAQs

How long do you cook porchetta with Jamie Oliver? ›

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.

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.

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.

Tenting can be suitable for some cuts of meat, but if you want a crunchy crust on your roast, then it's best to leave it uncovered. If you notice that the roasted pork is browning too much, you can lightly cover it with aluminum foil. However, do not cover it for the last 5-10 minutes in the oven.

The skin wasn't dry enough. Make sure to pat the pork completely dry before rubbing in the salt and oil as excess moisture will stop it from crisping up. It's important to score the skin if you want it really crisp. You'll need a sharp knife for this, or ask your butcher to do it for you.

These new pork temperature guidelines will help elevate the understanding of properly cooking pork. 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.

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. Also, leftovers are excellent in sandwiches so it's wise to plan on making extra!

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.

We prefer to start the cooking at a low temperature so the meat stays succulent, then drain off the pan juices and deglaze the pan with a little wine before giving the meat a final blast of heat.

Why is my Porketta tough? ›

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

Preheat the oven to 325 degrees F (165 degrees C). Paint the roast with browning sauce and bake the roast until it has internal temperature of 145 degrees F (63 degrees C). Estimate 30 minutes cooking time per pound. Remove from oven, tent with foil and let stand for 15 minutes before carving.

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.

The heat at which you cook pork cracklins can also cause them to become hard. If the temperature is not high enough, the skin won't crack properly, resulting in a rubbery texture. Make sure to cook pork skin in oil that has a smoke point of 400 degrees.

Peel and halve the onions, scatter into a large roasting tray and place the scored pork on top. Roast for 35 to 40 minutes, or until you have a lovely crisp crackling, then turn the oven down to 170°C/325ºF/gas 3. Slow-cook the leg for 3.5 hours, or until the meat is easily pulled apart.