Recipes

Anne Burrell’s Rockin’ Porchetta with Fall Veggies

by Rachael Ray Show Staff 7:45 AM, October 26, 2016

Aired May 25, 2017

Serves 10
Ingredients

1 bunch fresh rosemary, finely chopped
1 bunch fresh sage, finely chopped
10 cloves garlic, thinly sliced
1 tablespoon crushed red pepper
Extra virgin olive oil
1 picnic pork shoulder with the skin on, bone out (save the bone!)
Kosher salt
Freshly ground black pepper
5 to 6 onions, sliced
1 pound fingerling potatoes, halved lengthwise
2 pints Brussels sprouts, halved
1 celery root, peeled and cut into half-inch dice
1 bottle dry white wine
1 thyme bundle, tied with butcher’s twine
10 bay leaves
2 quarts chicken stock

Preparation

Preheat oven to 450°F.
 
In a small bowl, combine the rosemary, sage, garlic and red pepper, and add enough olive oil to form a loose paste.  Rub the mixture all over the inside of the pork (be sure to get it in every nook and cranny) then sprinkle the pork generously with salt and pepper. Roll it back up into a bundle and tie it tightly with butcher’s twine.
 
In a large roasting pan, combine the onions, potatoes, Brussels sprouts, celery root and wine; season with salt and add the thyme bundle and bay leaves. Lay the pork bone in the pan with the veggies and nestle the pork bundle on top of the bone and in the vegetables.  Roast for 30 to 40 minutes, or until the skin starts to brown and get crispy.
 
Brush the pork skin with the pan juices and add the chicken stock to the pan. Continue roasting for another 3 1/2 hours, basting the skin every 30 or 40 minutes.  If the skin becomes too dark, tent the pan with aluminum foil, but remember, we want a nice, dark, crispy pork skin!
 
Remove the pork from the oven, cut off the twine (you don’t want to floss and eat at the same time) and remove the pork skin- it will probably come off in one large, lovely crispy piece like a helmet!  Use kitchen shears to cut the skin into pieces and make sure everybody gets some on their plate. Slice the pork and serve it over the vegetables, drenched in lots of porky pan juices.

MORE:
Anne Burrell’s Braised Chicken Thighs with Mushrooms and Almond Puree
Chef Anne Burrell's Stuffed French Toast
Porchetta
 

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