Slow-Roasted Porchetta Recipe | James Beard Foundation
Slow-Roasted Porchetta Ingredients - 9 cups kosher salt for brining, plus 1 tablespoon for the spice mixture - Whole leg of pork, bone-in, skin-on
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Cooking tools:
- Food processor
- Roasting pan
- Baster
- Bucket
- Paring knife
- Nonstick skillet
- Stove
- Oven
- Refrigerator
- Measuring cup
- Fork
- Paper towel
- Zip-top bag
Ingredients
- 9 cups kosher salt for brining, plus 1 tablespoon for the spice mixture
- Whole leg of pork, bone-in, skin-on (approximately 15 pounds)
- 1 cup fennel seeds
- 8 garlic cloves
- 2 tablespoons crushed red pepper flakes
- 2 cups freshly squeezed lemon juice (from about 10 lemons)
- 2 cups spicy olive oil, such as Arbequina
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