Porchetta (por-ketta) is an Italian style, slow-roasted, stuffed pork roast. In Italy, porchetta is made by slow roasting and stuffing parts of the whole pig. Here in America, the shoulder (butt) is the typical cut for creating porchetta. Traditionally made using fennel, herbs, garlic and salt, porchetta is sliced and served on a plate or in a sandwich.

Porchetta sandwiches are a staple on the East Coast and gaining popularity here in the West. I have made a variation of porchetta (actually a roulade) for years with a more American spin using fruits and cheese as the stuffing. I had a nice version during BaconFest at Capital Dime in Sacramento in which the chef used a smoked and roasted pork belly. The portion was huge but so was the amount of fat, too much for most of us even during BaconFest.

My version, although not traditional, is stuffed with pear, Gouda cheese, crushed pine nuts and spinach. A little pancetta or bacon lardon sautéed into the stuffing would be a tasty addition, but I apparently hid them from myself after BaconFest. Since I was making this for no one in particular, I decided to use a smaller cut known as a cushion roast. The “cushion” is from the upper front leg or “arm” and has the same characteristics as the shoulder.

I made a mustard/pear sauce to serve alongside that would be excellent as a condiment or dipping sauce on a grilled Porchetta Panini. Do not use that plain yellow mustard you put on corndogs ( see Shramp’douille photo). Us a good quality whole grain mustard. Don’t be afraid of this dish, the knife work can be tricky, but once you do it a few times it’s fairly simple. Remember the rule; sharp knives save….bandaids.

Porchetta;

1 2-3lb pork roast

1/2 cup diced firm (even slightly under-ripe) pear

½ cup thinly sliced or shredded gouda cheese

¼ cup toasted, crushed pine nuts

¼ cup diced sauteed bacon or pancetta*

Salt and pepper

Butchers string

Mustard/pear sauce;

12 oz natural pear juice (no additives) reduced on the stove by half (6oz)

1Tbl Whole Grain Mustard

¼-1/2 cup heavy ceam or half and half

1Tsp cracked black pepper

1 Tbls diced shallot

For the Roast:

Preheat oven to 350 degrees. Trim any excess fat or silverskin from the meat and discard. Think of this slice as if you were opening a book with your knife. Lay the roast down flat with the short side facing you. Cut across the meat ½ inch from the bottom until you get ½ in from the left side. (the book is now open with 2/3 of the pages on top). Roll the meat 180 degrees to your left (for righties) and make another cut stopping ½ inch from cutting through. You should now have what looks like a trifold meat “book”. Place the meat between 2 pieces of cellophane and pound it until it is as uniform as possible.

Salt and pepper the inside and add the stuffing ingredients. Roll the meat up tightly like a jelly roll cake and tie with the butcher’s string. Salt and pepper the outside. Heat an oven proof skillet to mediun on the stove and add two tablespoons cooking oil. Sear the meat on all sides until golden brown. Place pan in 325 degree oven and roast meat to 145 degress in the center and remove from oven. Remove the roast to a plate to rest and cover. Drain the oil from the pan leaving the brown bits. Add the shallots and the reduced pear juice and mustard and whisk together over medium heat. Add black pepper and taste. It should have a pronounced pear flavor with a nice bite of mustard. Add the cream and continue to whisk, incorporating the brown bits from the bottom of the pan. When thick enough to coat the back of a spoon remove from heat.

Cut the strings from the roast, slice into 1/2 or ¾ inch slices and serve with the pear sauce.

Enjoy-RTK