Porchetta (Pronounced: PORKETTA)

  • Team Blue

    Chef requested this recipe be posted within this category. Originally was posted to “what did you cook today”.
    Porchetta Filling directions:
    Sweet Desert Wine- Vin Santo: 4.75 ozs
    Ground Pork: 11.9 ozs
    Panko: 4.8 ounces
    Pine Nuts Toasted : 4.8 ozs
    Yellow Raisins: 4.8 ozs (Soaked in wine)
    Garlic: 8 cloves
    Onions Diced: 3 onions
    Sage Dried: 1.35 Tbls
    Parsely Dried: 1.35 Tbls
    Rosemary Dried: 1.35 Tbls
    Olive Oil: 3 Tbls
    Pork Belly: 5.2 lbs (Butterflied)
    Pork Loing: 3.7 lbs (Butterflied)
    Instructions for the Stuffing:

    1. In a large skillet on medium heat, saute onion in olive oil for 10 minutes; add garlic and saute for 30 more seconds (Both should be softened but not coloured)
    2. Turn heat down to low; add ground pork
    3. Quickly break pork into small pieces to combine; add pine nuts, raisins, sage, parsley, and rosemary
    4. Season with a good sprinkle of salt and pepper; pour in a splash of Vin Santo wine, stir well and remove from heat (do not cook ground pork, just separate it for the stuffing)
    5. Add panko; combine well
    6. Season with salt and pepper
      nstructions for the Pork:
    7. Set belly skin side down; with a sharp knife, score belly flesh in a checkerboard pattern 1/3" deep to enable even cooking
    8. Flip belly skin side up; poke dozens of 1/8"-deep holes through skin all over belly (when you think it is enough, do more)
    9. Optional: using the jagged edge of a meat mallet, pound skin all over for 3 minutes to tenderize, which will help make skin crispy when roasted.
    10. Turn belly to be skin side down; generously salt both it
    11. Season loin; sprinkle inside of each with 30g or Vin Santo Wine
    12. Arrange loin down middle of belly; top with stuffing
    13. Roll belly around loin; tie crosswise with kitchen twine at 1/2" intervals, very tightly
    14. Trim twine; transfer roast to a wire rack set in a rimmed baking sheet
    15. Preheat oven to 500°; season porchetta with salt
    16. Roast on rack in baking sheet, turning once at 15 minutes, for 30 to 40 minutes, until golden (the oven will be a huge mess, so best to do this step outside on the grill)
    17. Reduce heat to 300° and continue roasting, rotating the pan and turning porchetta every 20 minutes for one more hour, or until an instant-read thermometer inserted into center of meat registers 145°
    18. If skin is not yet deep brown and crisp, increase heat to 500° and roast for 10-15 minutes more
    19. Rest for 30 minutes; sing a serrated knife, slice into 1/2" rounds

    Porchetta before cooking and tied.jpg Porchetta going into smoker.jpg Porchetta finished whole.jpg Porchetta cut open.jpg

  • Team Blue Dry Cured Sausage Admin Walton's Employee Canning

    zbigjeff That looks ridiculously good! Austin is going to love that!

  • Canning Dry Cured Sausage Primo Grills Team Blue Regular Contributors Sous Vide Power User

    zbigjeff Thank you. I think this is a category that will become very popular

  • Team Blue

    Chef Just trying to keep up with you guys. Thanks for the great comments. I forgot to include your notes from the other category.

Log in to reply


  • Waltons Community

    A place to talk about whatever you want like Meat Processing, Smoking & Grilling, Hunting, and other Random Topics

  • Podcast

    Listen to Austin and Jon as they talk all things meat processing, beer drinking and sausage making! Email them at podcast@waltonsinc.com with any suggested topics or questions!

  • Blogs

    Follow along with Walton’s and the latest news, updates, and updates direct from the experts from Walton’s and Meatgistics, plus, follow along with Joe Hell in his amazing story and blog about “Better Living Through BBQ”!

  • Meatgistics University

    A new way of organizing and accessing any information you might need to make homemade meat products. Broken up into 7 categories and then presented in a class like structure.

  • Waltons Learning Center

    Learn about meat processing with recipes, tips, tricks, Meat Hacks, and more from the expert’s at Walton’s

Recent Topics

Who's Online [Full List]

15 users active right now (4 members and 11 guests).
twilliams, gdbristow, Pat woodworth II, gsoles, Mark Moss, sjhuntingfool

Board Statistics

Our members have made a total of 22.4k posts in 2.4k topics.
We currently have 10.6k members registered.
Please welcome our newest member, gdbristow.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics





About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.