March 17, 2022 Melina Köpsel
Porchetta - the ultimate dish for special occasions and celebrations.
8 kg boneless pork loin
70 g fennel
2 sprigs of rosemary
5 sage leaves
pinch of orange peel as much as necessary
pinch of salt
pinch of pepper
Wash the pork and scrape it with a knife. Finely chop the garlic, fennel, sage, rosemary needles, orange peel, salt, pepper and mix very carefully. Season the inside of the pork with the freshly made paste and massage well. Tie with a string to prevent it from opening during cooking. Cook in the Fontana oven at 280-300°C for about 3 hours, checking the cooking process. At the end, remove the porchetta and bring the Fontana oven to 350°C, cook the porchetta again for 5-10 minutes to get the classic crispy skin. Place the porchetta on a wooden board and serve while it is still hot.
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