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.
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.
- Fennel seeds: 20 g
- Red chili pepper: 20 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.
- Chopped fresh rosemary: 10 g
- Sage: 20 g
- Garlic: 8 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.
- Sea salt: to taste
- Fennel seeds: 20 g
- Red chili pepper: 20 g
- Chopped fresh rosemary: 10 g
- Sage: 20 g
- Garlic: 8 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.
- Pork loin: 2 kg
- Oranges: 0.5 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.
- Pork belly: 4 kg
8
Let the meat cool for about half an hour. Slice the roll into 2 cm wide pieces.
