Italian pork porketta at home

14 servings
3 hours 50 min

To prepare this delicious dish, we need a layer of boneless meat (pork shoulder)

2. 5 cm thick, measuring about 25 by 35 cm. First of all, we prepare products: - we clean the onion from husk, then cut it into halves and finely chink each; - dry my fennel with paper towels, then thin cut the onion, and finely chop the leaves; - clean the sausage from the shell and cut into small pieces; - clean and dry fresh rosemary finely chop; - clean garlic cloves from husk, and then thinly cut them with plastics or bars - if desired; - carefully wash eggs under running water, wipe with a paper towel; - peel red onions and cut each onion into halves. If the onion is large, then you can cut the bulbs into quarters or even smaller; - dry my meat with paper towels; - prepare the necessary spices, oil and put everything in separate bowls. When you're done, you can start! So:
1. Pour half of the specified amount of olive oil into a large frying pan, heat it over a medium heat. Then we lower the fire, put chopped onions in the pan, as well as fennel (onion). Fry everything together, periodically interfering, for 10 minutes (until the vegetables soften) .

2. Put chopped sausage in the same pan, and also pour fennel seeds and put chopped rosemary, crushed garlic, sprinkle everything with black ground pepper. Fry everything, stirring, for 5 minutes. Pieces of sausage should brown. Then sprinkle salt on the contents of the pan, stir again. Transfer the resulting mixture to a flat plate of a suitable size and allow to cool to room temperature. When this happens, add chopped fennel leaves, break eggs, mixed.

3. Turn on to heat the oven to 180 degrees Celsius. We lay out the prepared red onions on the bottom of the mold. Put the pork on the work surface, sprinkle with salt and black ground pepper, rubbing them into the meat. Then we put sausage mince on the pork layer, evenly distribute, leaving empty places about

2. 5 cm wide on the sides. Next, we roll the layer into a roll on the long side, quite tightly, and band it with kitchen twine with an interval of 2-3 cm. On top, rub the roll with the remaining olive oil and put it in a mold over a red onion.

4. We put the mold in the oven that has managed to warm up for

2. 5 hours. From time to time we look into the oven and pour the porketta on top with the outstanding juice. The meat should become soft. You may need to increase the cooking time by half an hour. We put the finished roll on the cutting board and let it lie there for 15 minutes. Porketta is ready! All that remains is to slice it and serve it beautifully to the table. By the way, delicious red wine is ideal for it. Enjoy your meal!