Roast Pork with Fennel
- 1 raw picnic shoulder ham, skin on, bone removed, butterflied
- 4 tbsp fennel fronds, chopped
- 4 tbsp fresh parsley, chopped
- 8 – 10 garlic cloves, diced
- 3 – 4 tbsp fresh rosemary, chopped
- olive oil
- 1 tbsp marjoram
- 12 whole garlic cloves
- 1 fennel bulb, thinly sliced
- 1 onion, thinly sliced
- 3 celery stalks, chopped
- 3 carrots, cut into large pieces
- fingerlings or new potatoes
- 3 rosemary sprigs
- 6 cups chicken stock, divided
- 3 cups dry white wine, divided
- 3 tbsp AP flour
- About an hour before the porchetta is to go into the oven, combine the fennel fronds, parsley, chopped garlic, and rosemary. Add enough olive oil to make a paste, stir, and set aside.
- Use a sharp knife to score the pork skin, making a checkerboard or diamond pattern. Try to avoid cutting deeply into the pork meat, if at all.
- Place the roast, skin-side down, and “open it,” revealing as much surface area inside the roast as possible.
- Evenly coat the exposed flesh with the herbal paste created in Step 1. Season with marjoram before liberally seasoning with salt & pepper.
- Use twine to tie the roast securely. Set roast aside while it loses its chill.
- In a roasting pan, add the sliced onions, fennel, celery, and whole garlic cloves. Season liberally with salt & pepper.
- Place the roast atop the bed of roasting vegetables. Pre-heat oven to 450˚.
- Coat the roast with olive oil, add 2 cups stock plus 1 cup wine to the roasting pan.
- Place roasting pan in pre-heated oven. Every 20 minutes, baste the roast with the pan juices, add more stock and wine to the pan, if needed. (Be sure to reserve 2 cups of stock and 1/2 cup of wine for use later.)
- Meanwhile, place potatoes and carrots into a large bowl, season with salt and pepper, some rosemary, and enough olive oil to coat. Mix well.
- After 60 minutes total time, reduce oven temperature to 325˚, baste the roast adding more liquid to the pan if needed, and place the seasoned carrots and potatoes into the roasting pan.
- From this point forward, continue to baste the roast every 30 minutes or so, replenishing the pan juices when necessary.
- If outer skin grows too brown, use aluminum foil to tent the porchetta.
- Roast will be finished when the internal temperature reaches 165˚. When ready, remove roast to a cutting board and tent with aluminum foil to rest for at least 15 minutes. Remove the carrots and potatoes to a covered bowl. Strain the pan juices from remaining stewing vegetables.
- Use the reserved 1/2 cup of wine to deglaze the roasting pan over high heat.
- Use a grease separator to remove all but 3 tbsp of grease from the strained liquid.
- Reduce heat to medium, add the 3 tbsp of grease to the roasting pan, and add 3 tbsp AP flour. Mix thoroughly and cook for a minute or so to create a roux.
- Add the remaining pan juice liquids and stir until the sauce begins to thicken.
- Begin adding the reserved of stock to the pan, stirring constantly, over medium heat.
- Once all the stock has been added and the sauce thickened, taste for seasoning, remove from heat, and add a tab of butter to finish the sauce.
- Before carving the roast, use a small knife to remove the skin (crackling), which may be served with the roast or left in the kitchen as the Cook’s reward.
- Slice and serve the roast, accompanied by the sauce and reserved roasted vegetables.
From the https://fromthebartolinikitchens.com