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Homemade Italian Porchetta

Make this famous dish yourself — you can do it! Homemade Italian pork porchetta turns out unforgettably delicious. It's a fantastic main course for a special occasion: appetizing, wonderfully fragrant, and impressive on the plate. Not just a dish, but a true culinary masterpiece!

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Italian pork porchetta at home
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 35 % 15 g
Fats 60 % 26 g
Carbohydrates 5 % 2 g
304 kcal
GI: 100 / 0 / 0
  • For this incredibly tasty dish you'll need a boneless slab of meat (pork shoulder) about 1 inch (2.5 cm) thick and roughly 10 by 14 inches (25 by 35 cm). Start by prepping everything: peel the onion, cut it in half, and thinly slice each half; wash the fennel and pat it dry, then thinly slice the bulb and finely chop the fronds; peel the casing off the salami and cut it into small pieces; finely chop the washed and dried fresh rosemary; peel the garlic cloves and slice them thinly, into slivers or small sticks as you prefer; wash the eggs thoroughly under running water and wipe them dry with a paper towel; peel the red onions and cut each in half (if they're large, cut them into quarters or smaller); rinse and dry the meat with paper towels; and set out the spices and oil in separate bowls. Once everything's ready, let's begin! 1. Pour half the olive oil into a large skillet and heat over medium. Lower the heat, add the sliced onion and the fennel bulb, and cook together, stirring now and then, for about 10 minutes, until the vegetables soften. 2. Add the chopped salami to the same pan, along with the fennel seeds, chopped rosemary, and minced garlic, and season with black pepper. Fry everything, stirring, for about 5 minutes, until the salami browns. Season with salt and stir again. Transfer the mixture to a large flat plate and let it cool to room temperature. Once cooled, mix in the chopped fennel fronds and crack in the eggs, stirring to combine. 3. Preheat the oven to 350°F (180°C). Spread the prepared red onion over the bottom of a roasting dish. Lay the pork on a work surface, season it with salt and black pepper, rubbing them into the meat. Spread the salami filling evenly over the pork, leaving about a 1-inch (2.5 cm) border around the edges. Roll the slab up tightly along the long side and tie it with kitchen twine at 1-inch (2–3 cm) intervals. Rub the roll with the remaining olive oil and set it in the dish on top of the red onion. 4. Roast in the preheated oven for 2 1/2 hours. From time to time, check on it and baste the porchetta with the released juices. The meat should turn tender — you may need to add another half hour. Transfer the finished roll to a cutting board and let it rest for 15 minutes. The porchetta is ready! All that's left is to slice it and serve it beautifully. A nice red wine is the perfect match. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Fatty pork - 333  kcal/100g
  • Lean pork - 357  kcal/100g
  • Pork - lean roast - 184  kcal/100g
  • Bone-in pork chop - 537  kcal/100g
  • Pork schnitzel - 352  kcal/100g
  • Pork shoulder - 593  kcal/100g
  • Wild boar ham - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Fennel - 49  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Olive oil - 913  kcal/100g
  • Fresh rosemary - 131  kcal/100g
  • Salami - 568  kcal/100g

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