Yields: 0


3-1-09 good, different, the picnic pork is tuff to get even, this
might be good stuffed in a rolled chicken breast or flank steak

Jews & Muslims, find a loophole. You've got to taste this.

Mario Batali's Pork Shoulder alla Porchetta

4 pounds boneless pork shoulder (aka picnic or butt)
Salt and pepper
1/4 cup extra virgin olive oil
1 medium onion, thinly sliced
1 bulb fennel, fronds chopped and reserved, bulb thinly sliced
2 pounds ground pork shoulder (you can use already-made sausages if
need be)
2 tablespoons fennel seeds
2 tablespoons freshly ground black pepper
2 tablespoons chopped fresh rosemary
6 cloves garlic, thinly sliced
2 eggs, beaten
4 red onions, halved

Preheat oven to 350 degrees F. Have your butcher butterfly pork
shoulder to an even 1 inch thickness, you should have a flat piece of
meat about 8 inches by 14 inches. Sprinkle with salt and pepper and
set aside.

In a saute pan, heat olive oil until smoking. Add the onion and fennel
bulb and saute until softened and lightly browned, about 10 minutes.
Add ground pork, fennel seeds, pepper, rosemary and garlic and cook
until the mixture assumes a light color, stirring constantly, about 10
minutes. Allow to cool. Add chopped fennel leaves and eggs and mix

Spread the mixture over pork loin and roll up like a jelly roll. Tie
with butchers twine and place in roast pan on top of halved red
onions. Place in oven and roast for 2 1/2 hours, until the internal
temperature reaches 160 degrees F. Remove and allow to rest for 10 to
20 minutes. Slice into 1 inch thick pieces and serve.


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