This is what I make for my neighborhood party for Christmas and I got this recipe from Food Network magazine in year 2010. Everyone seems to enjoy the foods that I prepared and I'm happy with my work.
Porchetta pronounced as "por-ketta"....is an Italian speciallity of slow-roasted suckling pig and usually heavily salted in addition to being stuffed with garlic, rosemary, fennel or other herbs. I hope all of you will enjoy this 5 stars rated recipe that I choose and happy cooking :)
Recipe courtesy from Chef Ted Allen for Food Network Magazine
For the Pork:
3 lb boneless pork shoulder, trimmed of excess fat
Kosher or sea salt
Grated zest of 1 lemon
3 cloves garlic, chopped
2 tsp fennel seeds, plus more for sprinkling
16 fresh sage leaves, chopped
2 tsp chopped fresh rosemary
Freshly ground black pepper
Extra-virgin olive oil, for drizzling
For the Onion:
3/4 cup white vinegar
3 tbsp sugar
Kosher or sea salt
1 bay leaf
1/2 tsp fennel seeds
1/4 tsp red pepper flakes
1 large red onion, thinly sliced into rings
For the Polenta:
1 tbsp extra-virgin olive oil
1 tube (about 18 oz) prepared polenta, cut into 1/4-inch thick rounds
(A) For the Pork:
1. Prepare the pork; to butterfly, slice down the middle of the pork with a sharp knife, about two-thirds of the way through. Open the meat like a book and pound with a mallet or heavy skillet into a 1-inch-thick rectangle, about 8 by 14 inches.
2. Preheat the oven to 350 degrees Fahrenheit. Season the pork with about 1-1/2 teaspoons salt. In a small bowl, mix the lemon zest, garlic, 2 teaspoons fennel seeds, the sage, rosemary and 1-1/2 teaspoons black pepper. Rub the mixture all over the pork, then roll it up tightly and tie with twine. Drizzle the roll with olive oil and rub all over; sprinkle with freshly ground black pepper and more fennel seeds.
NOTES: The roll can be prepared up to 3 days in advance; refrigerate until roasting.
3. Place the pork roll on a rack in a shallow roasting pan. Roast until a thermometer inserted into the middle register 180 degrees and the pork is crusty on the outside, about 2 hours. Let it rest 15 minutes before slicing.
(B) For the Onion Pickle:
1. Bring the vinegar, sugar, 1/4 teaspoon salt, the bay leaf, fennel seeds and red pepper flakes to a boil in a small saucepan over medium-high heat.
2. Add the onion slices and simmer 1 minute, then remove from the heat and let the onion cool in the liquid.
NOTES: Leftover pickled onions will keep in the liquid for weeks.
(C) For the Polenta:
1. Place a large nonstick skillet over medium heat, add olive oil and fry the polenta until golden and crisp, about 4 minutes per side.
2. Drain on paper towels.
(D) To Assemble:
1. Arrange the polenta on a platter or individual plates.
2. Thinly slice the pork roll, then cut into bite-size pieces and pile on the polenta.
3. Top with pickled onions and served warm or at room temperature.