Roast pork roll (porchetta)

Roast pork roll (porchetta)

Total: 2 hr 20 min. | Active: 50 min.
gluten-free
Nutritional value / person: 831 kcal
, Fat: 62 g
, Carbohydrate: 26 g
, Protein: 40 g

Ingredients

6 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Meat

1 ⅕ kg pork belly
1 tsp salt
a little pepper

Filling

120 g ham (e.g. Malbuner juicy farmer's ham)
1 bunch basil
½ bunch oregano
½ bunch parsley
3 garlic cloves
1 tsp fennel seeds

Tie

kitchen twine

Fry

1 tbsp clarified butter

Vegetables

500 g carrots
300 g celeriac

Sauce

2 red onions
2 tbsp tomato puree
1 bay leaf
2 dl red wine
4 dl veal stock
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Utensils

Casserole dish (holding approx. 3 l)

How it's done

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Meat

Place the meat (incl. rind) on the chopping board, remove any bones and gristle. Cut in half crosswise from the long edge, but do not cut all the way through, open out. Season both sides of the meat.

Filling

Place the ham on top. Finely chop the herbs, place in a small bowl. Mince in the garlic, crush the fennel seeds with a mortar and pestle, mix. Spread the herb mix on top of the ham.

Rolls

Roll up the meat from the short edge so that the rind is on the outside.

Tie

Cut the kitchen twine into 8 pieces (each approx. 40 cm long), place under the meat. Tie the ends above the meat.

Fry

Heat the clarified butter in a frying pan. Brown the meat over a medium heat for approx. 8 mins. all over, place in the roasting tin. Set aside the frying pan.

Vegetables

Peel the carrots, halve lengthwise, peel the celeriac, cut into approx. 2 cm pieces. Place the vegetables in the roasting tin.

Roast in the oven

Approx. 45 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, turn the heat up to 200 °C.

Sauce

Peel the onions, cut into wedges, sauté with the tomato puree and bay leaf in the reserved frying pan for approx. 10 mins. while stirring. Pour in the wine and stock, bring to the boil, then simmer for approx. 15 mins. Pour the sauce over the meat in the roasting tin. Slide the tin into the lower half of the oven.

Finish cooking

Roast for approx. 45 mins. then remove the meat from the oven and remove the kitchen twine. Carve the meat, serve with the vegetables and sauce.

Good to know
Serve with: Polenta

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