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Benvenuti nel mio mondo - un mischio di passione, gusto e vecchie tradizioni.

Wednesday, January 26, 2011

PORCHETTA all'Abruzzese


In Italy, porchetta is produced using a whole pig that is completely boned and seasoned with various spices according to local traditions. After joining the two edges of the carcass, it is bound with string and placed in a wood-burning oven for cooking.  It is usually prepared for important celebrations and feasts.

There are two basic types of seasonings dictated by tradition. In southern Tuscany, it is flavored with rosemary. In Abruzzo, it is seasoned with wild fennel which gives it a fragrance and taste absolutely unmistakable.

I do not have access to a whole pig nor do I have a wood-burning oven, but throughout the winter months, my family feasts with a porchetta made from a pork shoulder. I pair the pork roast with oven roasted potatoes, fried peppers and an orange-fennel salad and we make our own celebration! 


1 - 5 1/2 to 6 lb. pork shoulder with skin on and boned
5 whole cloves of garlic - cracked and skin on
2 tablespoons of wild fennel pollen
2 dry red peppers chopped
2 tablespoons of olive oil
Salt and pepper

Preheat oven to 450°F.  Place roast in a baking pan.  Drizzle evenly with 2 tablespoons of oil. Roast pork 30 minutes. Reduce oven temperature to 300°F.  Roast pork until very tender and thermometer inserted into center of pork registers 190°F, about 3 hours 15 minutes longer. Let pork rest 15 minutes.  Best served warm.

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The inviting and distinctive scent released from the cooked porchetta is mouth-watering.  I especially love the crackling skin.

Paired with:

Fried peppers
Oven roasted potatoes

Orange and fennel salad

 Semplicemente squisita!