Porchetta Tarifi

Malzemeler

• 1 (4 Pound) Pork Butt, 1 1/2 Tablespoon Fennel Seeds, 6 Cloves Garlic, Peeled, 3 Tablespoons Fresh Chopped Rosemary, Salt & Pepper, 1/2 Cup Red Wine, 12 Ounces Sliced Pancetta, 12 Crusty Italian Rolls, Toppings (Optional):, Spicy Marinated Peppers, Fried Sliced Onions

Hazırlanışı

1. Either butterfly the pork yourself, or ask your butcher to do it for you. (The pork roast when open should be a rectangle no more than 1 inch thick.) Place the fennel, garlic, rosemary, salt, pepper, wine, and pancetta in a food processor and pulse until well mixed. Spread the pancetta mixture evenly over the opened pork butt, and roll the pork up firmly, and tie with kitchen twine in four places to hold the pork together. Wrap in aluminum foil and place in the refrigerator for 12 hours or up to two days. Preheat the oven to 250 degrees F. Place the pork still wrapped in the foil in a large roasting pan, and bake for 4 1/2 to 5 hours. Unwrap the pork and turn on the broiler. Brown the pork evenly and once browned remove from the oven, cover with foil and let rest 15 minutes. Heat the rolls. Cut the twine from the roast and cut into slices 1/2 inch thick. Place a slice of meat on the warm roll and spoon over a little of the pan juices onto the sandwich. Serve with topping of choice.

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