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Porchetta in Florentine style

6 servings

360 minutes

Florentine porchetta is a true masterpiece of Italian cuisine, embodying the aromas of Tuscany and a passion for impeccable meat. This pork roll infused with spices, fresh herbs, and hints of orange achieves a delightful crispy crust and juicy, tender texture inside. Traditionally prepared for festive feasts and street markets, it is served as appetizing slices wrapped in crispy bread or simply as a main dish with a side. The roasted spices, tender meat, and light citrus tang create a harmony of flavors that awaken gastronomic memories of sunny Italy. This recipe requires patience but ultimately yields not just a dish but a culinary delight that conveys the spirit of Tuscan hospitality.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
4721.2
kcal
114.6g
grams
475.9g
grams
7.9g
grams
Ingredients
6servings
Pork belly
4 
kg
Pork loin
2 
kg
Fennel seeds
20 
g
Red chilli pepper
20 
g
Sage
20 
g
Freshly chopped rosemary
10 
g
Garlic
8 
clove
Sea salt
 
to taste
Oranges
0.5 
pc
Cooking steps
  • 1

    Toast fennel seeds and red pepper flakes in a small pan over medium heat for about a minute. Transfer the spices to a bowl and let cool.

    Required ingredients:
    1. Fennel seeds20 g
    2. Red chilli pepper20 g
  • 2

    Then finely grind them in a mortar with rosemary, sage, and garlic. Place the brisket skin side down and make cuts 1 cm deep in a checkerboard pattern.

    Required ingredients:
    1. Freshly chopped rosemary10 g
    2. Sage20 g
    3. Garlic8 cloves
  • 3

    Now turn the meat skin side up and make random cuts every 2 cm around the perimeter. Take a mallet or kitchen hammer and pound the meat well for 3 minutes. This will make it tender and juicy, and the crust crispy.

  • 4

    Turn the meat skin side down again. Generously spread the spice and salt mixture over the entire brisket and loin.

    Required ingredients:
    1. Sea salt to taste
    2. Fennel seeds20 g
    3. Red chilli pepper20 g
    4. Freshly chopped rosemary10 g
    5. Sage20 g
    6. Garlic8 cloves
  • 5

    Place the pork in the center of the brisket, top with orange slices, and wrap everything with meat like a roll. Tie tightly with kitchen twine and place on a baking sheet.

    Required ingredients:
    1. Pork loin2 kg
    2. Oranges0.5 piece
  • 6

    Let the meat 'rest' at room temperature for 2 hours. Preheat the oven to 200 degrees.

  • 7

    Bake on a tray, turning occasionally, for 40 minutes. Reduce the temperature to 150 degrees and continue baking, turning the meat periodically, for 1.5-2 hours. Check the meat with a kitchen thermometer: if the temperature is 68 degrees, it is ready. If the crust is still not browned, increase the temperature to 200 degrees and bake for another 10 minutes.

    Required ingredients:
    1. Pork belly4 kg
  • 8

    Let the meat cool for about half an hour. Slice the roll into 2 cm wide pieces.

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