Piglet in Porchetta
Maialino in Porchetta
Sardinian suckling pig stuffed with giblets, garlic, rosemary, and fennel, slowly cooked until crispy.
The little pig in porchetta It's a Sardinian dish designed for a convivial lunch, when the availability of a whole cut allows for a rich and spectacular dish. The meat offers a soft and juicy texture, while the skin, coated with lard and subjected to the heat of the oven, it gradually becomes golden, amber and crunchy. The filling enhances the innards with distinct aromas of garlic, rosemary, fennel and bay leaf, creating an intense yet harmonious balance. Cooking requires a pig weighing at least ten kilograms and benefits from a wood-fired oven, whose heat imparts a distinctive character to the surface. Temperature management is essential: a moderate heat accompanies the cooking of the meat, while a final increase in temperature promotes a crispy crust without altering the flavor profile of the dish.
Instructions
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Prepare the innards
Remove the giblets from the piglet and cut them into regular pieces. Transfer them to skillet with extra virgin olive oil and cook them for a short time, just enough to dry them without browning them excessively. The mixture It's ready when the excess liquids have evaporated and the surface appears dry.
Flavor the filling
Add the innards to the cloves of garlic with the peel, previously crushed, the rosemary and fennel. Season with salt to taste and pepper, then stir to distribute the flavors. Continue cooking briefly, until the garlic and herbs release their aroma without darkening.
Season the pork
Season with salt and pepper Season the pork both inside and out, massaging the meat to distribute the seasoning. Season each part evenly: the surface should be well seasoned and the cavity should be ready to receive the filling, with no areas completely devoid of salt or pepper.
Fill the cavity
Insert the flavoured innards into the pig's cavity and add a sprig Of bay leafSpread the filling without compressing it too much, so that the flavors are evenly distributed. When finished, the filling should fill the cavity evenly and allow the belly to be easily closed.
Close and tie
Close the belly flaps by pinning them with sprigs of fresh olive oil, then tie the piglet tightly to keep it in shape during cooking. Make sure the closure is secure and that the filling doesn't leak out: the preparation must be compact and well-supported before basting.
Anoint with the lard
Spread it lard Over the entire surface of the piglet, basting evenly over the skin. The coating should create a thin, continuous layer, without excessive buildup: this will help promote even color and crispy skin during the oven baking.
Cook in a moderate oven
120 minPlace the pork in a moderate oven and cook for about two hours. If using a wood-fired oven, keep the heat low at first, so the meat cooks without drying out too much. Cooking is almost complete when the skin is nicely browned and the surface is dry.
Make the skin crispy
Only at the end of cooking, if you have a wood-fired oven, add more wood, preferably kindling, to significantly increase the heat. Wait until the skin takes on an amber color and a very crispy texture, then remove the porchetta from the oven and serve well cooked.
Chef's Tips
Keep the wood oven moderately hot throughout most of the cooking process and add faggots only at the end, so the skin becomes amber and crispy without drying out the meat.
Ingredients
- Ingredients for 4 people
- 1 piglet of at least (22.05 lb) 10 kg extra virgin olive oil garlic
- rosemary
- fennel
- 1 sprig Of bay leaf sprigs of olive tree lard
- salt and pepper
Can't find it in the US?
- lardMost US supermarkets
Vegetable shortening, same weight, for doughs and pastry
Or: Neutral oil for frying; butter for doughs, 20% more by weight
Shortening has a neutral flavor; butter browns faster.
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