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Category: Main courses

Porchetta falsa

Picture this: Your Easter roast emerges from the oven fragrant and still sputtering, shining like a meat-eater's well-browned dream. The skin, scored in diamonds, is a crisp mahogany, the meat underneath is firm but moist and richly flavored. What is ... Read more

Total time: 3 hours, 40 minutes, plus 2 hours chilling | Serves 12 to 14
Note: A real porchetta is made from a whole suckling pig. But this flavoring combination of fennel seeds and lots of pepper makes a more than adequate stand-in. Season the pork generously, but you won't need all of the seasoning mix. Store any that is leftover in a tightly covered jar.
  • 2 tablespoons black peppercorns
  • 2 tablespoons fennel seeds
  • 1 1/2 tablespoons coarse salt
  • 1 (8-pound) leg of pork
  • 4 cloves garlic

Step 1Grind the peppercorns, fennel seeds and salt in a spice grinder or coffee grinder to a fine powder.

Step 2Pat the roast dry with a paper towel and carefully score the skin into diamond shapes.

Step 3Mince the garlic and rub it over the surface of the roast. Pat the spice mixture generously over the entire surface, both skin and meat portions. Place the roast upright on a plate, with the shank pointing straight up. Refrigerate, uncovered, for at least 2 hours.

Step 4Cook according to the master recipe.

Each serving:
400 calories; 384 mg. sodium; 126 mg. cholesterol; 28 grams fat; 10 grams saturated fat; 1 gram carbohydrates; 35 grams protein; 0 fiber.
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