Porketta

Name: Porketta
Total time: 4 h 15 min
Yield: at least 10 servings
Cuisine: italian
Ingredients: 1 5-pound pork butt roast (or a boned sirloin tip roast); Salt and freshly ground pepper to taste; 7 to 8 cloves garlic, peeled; 4 cups fresh fennel bulbs and leaves, diced; Handful of flat Italian parsley, shredded; Garlic powder to taste

By Joan Nathan

Total Time: 4 hours 15 minutes
Rating: 4(44)
Comments: Read comments

Featured in: SARMA AND STRUDEL

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Ingredients

Yield:at least 10 servings

15-pound pork butt roast (or a boned sirloin tip roast)
Salt and freshly ground pepper to taste
7 to 8cloves garlic, peeled
4cups fresh fennel bulbs and leaves, diced
Handful of flat Italian parsley, shredded
Garlic powder to taste

Ingredient Substitution Guide

Preparation

Step 1
Cut the roast almost in half lengthwise, and open it like a book. Salt and pepper both cut sides. Rub both sides with garlic, and then sprinkle over garlic, the diced fennel and parsley, leaving a little of each to use on the outside of the roast.
Step 2
Close up the roast and tie securely with string. Generously sprinkle garlic powder and pepper on the outside of the roast.
Step 3
Place the roast in a pan, fat side up, and cover with the remaining fennel and parsley. If using pork, bake at 325 degrees for 4 hours or until the roast falls apart when tested with a fork. If using sirloin, bake for 2 hours at the same temperature.

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