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In the show we did a whole roast suckling pig. I've specified pork shoulder for the first recipe, but I have also included my on air version. Either will do. The important thing is that if you do use pork shoulder version, that it's butterflyed to form roughly oblong slab, which you smear with the rub and bind with butchers twine. If you intend to do a whole suckling pig it's a good idea to order the meat ahead of time, as it?s a special order. Also it's a good idea to think ahead when it comes to oven space and not purchase more then the circumstances will allow. The pig I prepared on air weighed around 18-20 lbs. When it was fully dressed it fit into a good sized home oven.
Pork Shoulder Porchetta
Yield: Serves 8
Ingredients:
5-6 lb pork shoulder, boned and butterflied
4 tbsp olive oil
1 large onion, chopped
4 cloves garlic, finely chopped
1 fennel bulb, chopped
2 tbsp fennel seeds
2 large sprigs rosemary, chopped
2 large sprigs thyme, chopped
1 tablespoon salt
12 black peppercorns, crushed
Method:
Butterfly the pork roast and cover the pork with plastic wrap. Using a rolling pin or meat pounder, pound the meat to an even thickness.
Heat 2 tbsp of the oil in a pan and cook the onion and fennel bulb for a few minutes until beginning to soften. Add the garlic and fennel seeds, all the rosemary and thyme, and the salt and pepper. Cook for a few more minutes. Set aside and allow it to cool. Finely chop the mixture in a food processor.
Spread the cooled mixture over the pork, rubbing it in well, then roll up the pork tightly and secure at with butchers twine.
Mix the remaining garlic, fennel and offal with the remaining 2 tbsp olive oil. Rub this over the pork.
Preheat the oven to 325°F.
Put the pork in a roasting pan and cook for 3 hours. Check the meat after 3 hours and, if it is beginning to get too brown, then tent it loosely with foil for the remaining time. Remove from the oven and leave the meat to rest.
Whole Pig Porchetta
Yield: Serves 16
Ingredients:
18-20 lb whole suckling pig
8 tbsp olive oil
1 large onion, chopped
6 cloves garlic, finely chopped
2 fennel bulb
4 tbsp fennel seeds
4 large sprigs rosemary, chopped
4 large sprigs thyme, chopped
2 tablespoons salt
24 black peppercorns, crushed
Offal form the whole suckling pig
Method
Heat 4 tbsp of the oil in a pan and cook the onion and fennel bulb for a few minutes until beginning to soften. Add the cleaned offal from inside the suckling pig and continue to saute for another few minutes. Add the garlic and fennel seeds, all the rosemary and thyme, and the salt and pepper. Cook for a few more minutes. Set aside and allow it to cool. Finely chop the mixture in a food processor.
Spread the cooled mixture over the pork, rubbing it in well, then roll up the pork tightly and secure at with butchers twine.
Preheat the oven to 325°F.
Put the pig in a roasting pan and cook for 3 hours. Check the meat after 3-4 hours and, if it is beginning to get too brown, then tent it loosely with foil for the remaining time. Remove from the oven and leave the meat to rest.
Find more ways to cook pork:
Emeril Green Recipes: Pork
Pork!
Hold The Phone! Make Your Own Chinese Steamed Pork Buns
