Wood Fired PorchettaJun 03, 2019Posted by guestchefPrint
Big thanks to Paul Dunaway for submitting this wonderful recipe!
Note: You can also check out Brad English’s recent guest post on Pizza Quest with Peter Reinhart discussing Porchetta, and offering several delicious options for using it on pizzas and sandwiches!
- 2.5 - 3 pound Boneless Pork Shoulder approximately 12" in length
- 1 1/4 pound pound Pork Tenderloin approximately 12" in length
- 12 - 15 Strips bacon Medium Thickness
- 10 Fresh Sage Leaves
- 2 tsp minced Thyme
- 1 tbsp minced Rosemary
- 1/4 cup diced Onion
- 6 cloves minced Garlic
- 1 tbsp fennel seeds slightly toasted
- 3/4 tsp Ground Clove
- 2 tsp Medium Coarse Salt
- 1 tsp black pepper coarsely ground
- 4 tbsp Olive Oil divided
Porchetta is a common street food in Italy, with different regions each having their own twist on the preparation. Traditionally, pork belly is more commonly used for the exterior layer for the crispiest exterior, but the bacon substitution in this recipe allows for a much quicker prep time, while maintaining the extra moisture and flavor.
Porchetta is a versatile meat that can be served as a roast, sandwich, or pizza topping. If serving it in a sandwich, place slices or chunky pieces on a warm crusty bread roll (ex. baguette and ciabatta) with roasted garlic aioli and arugula for a real treat.
Porchetta can also be thinly sliced on a meat slicer after it is cooled, like prosciutto. This is the version that works the best on pizza, as the high heat of the wood fired oven will warm it quickly, and blending with the melting cheese, will add tons of flavor to the pie. (You can also finish the pie with fresh arugula and a touch of olive oil after it comes out of the oven.) Because of the herbs and delicate flavors, Porchetta works best with a "white pizza" (no tomato sauce,) using a light pesto or garlic olive oil dressing as the sauce instead.
Note: Alternate cooking time — Porchetta can also be roasted for a slow cook of 2.5 – 3 hours at 275-300 degrees F in your wood fired oven. Keep the fire small, and be prepared to do some wood management to achieve this temperature. An infrared thermometer is very helpful to monitor temperatures.