Porchetta Romana is a large cut of pork (almost half), wrapped in its rind and flavoured with herbs. It was cooked on a wooden fire, cut in slices and served in a crusty Panino/Rosetta. You can make it at home without having to buy the entire pig like they do in Rome. #yourguardianchef #Italianrecipe #pork
Course Sandwich
Cuisine Italian
Keyword porchetta romana, roasted pork, roman pork
Mince the rosemary with the garlic and finely chop the shallots
Mix all the spices in a bowl with the olive oil, and rub them around and inside the pork.
If your pork has the rind, make some diamond cuts, insert the herbs inside.
Make sure the pork is well covered with spices, even inside the cut where the bone was removed.
As Pierino suggests: “Re-form the ham and then tie it up like a salami, or a fetish model, using one long single piece of cooking twine.”
Place the ham in a roasting pan and cook it in a hot oven at 480 F - 250 C for 20 minutes.
Baste the pork with white wine and reduce the oven heat to 355 F - 180 C
Baste it with white wine every 20 minutes and put the pork back in the oven until it reaches the internal temperature of 150 F - 65 C. It will take a couple of hours.
Once it is ready, let it rest for 10 minutes before you cut the slices.
Cut it in thin slices and serve it in a crusty Italian bread.