Porchetta For The Holidays

Porchetta  is a nice change of pace from the usual Christmas turkey and ham.If done in the savory Tuscan style it takes a plain shoulder cut to another level of deliciousness. It's a great departure from the standard pork roast, , this one is full of spicy flavor and tender cuts.

Melissa  Clark wrote about it in her A Good Appetite column in yesterday's New York Times Food section. Her recipe is for a crowd but it could easily work for a Christmas or New Year's Eve dinner or on New Year's Day, with a side of polenta and broccoli rabe. Ms. Clark recommends  using a pork shoulder which is the easiest to cook. She prefers bone in shoulder but a boneless one is good too. The goal is to have a crunchy, aromatic top layer of crackling with tender, juicy meat underneath.There are two ways of cooking it . Braise the meat in liquid first and then crisp the skin.Another method is to roast low and slow and then turn up the heat at the end. Ms. Clark recommends starting off with a high heat until the fat under the skin starts to render and then let it finish cooking at a low heat.It is usually ready after 30 minutes in a 400 degree oven.

What makes the porchetta different from other roasts are the spices and herbs that coat it. You start off scoring the fat to better hold the mix. Fennel fronds and seeds are used for sweetness which will compliment's the meat's flavor.These are crushed with rosemary , sage ,garlic along with salt.Red pepper is also added for some zing and bite. Salt and black pepper are also thrown in as well as some lemon zest..Pour in olive oil to create a mash.Liberally rub  the finished producall over the roast, ,making sure it is rubbed into the scored sections.Boneless cuts need to be tied up as well. Both need to be put into a covered bowl and left to marinate either overnight or for at least six hours. You can use oregano and top with orange slices for a more authentic roast. It should be served with a chilled champagne as Eric Asimov of the Pour section recommended,

Porchetta is a great holiday roast to make and to serve. It is savory with the  fun plus of a tasty crackling and a tender flesh underneath. Make it and enjoy the blend of pork juices mixed with aromatic herbs and spices.