RomanItalian
Pork Roast
by Gambero Rosso · 452K subscribers on YouTube
A succulent pork roast (porchetta-style) made with capocollo (pork neck) and guanciale (cured pork cheek), braised with red wine, apple, and aromatic herbs. Slow-cooked to perfection, this rustic Italian dish is tender and full of flavor.
- Cook
- 2h
- Difficulty
- medium
Ingredients
12 items- 1 pcsPork CapocolloDeboned pork neck; one piece, about 1–1.5 kg.
- Coarse SaltCoarse salt, to season the meat and the vegetables.
- PaprikaTo season the meat (not too much).
- Olive OilExtra-virgin olive oil, used generously for searing and cooking.
- 1 pcsOnionOne large onion, cut into quarters.
- 1 pcsCarrotOne carrot, cut into chunks.
- 1 pcsAppleOne sour apple, unpeeled, cored, cut into quarters.
- Wild FennelWild fennel, a small amount.
- 2 pcsSageTwo large sage leaves.
- 1 pcsThymeOne sprig of thyme.
- Red WineRed wine, used to deglaze and braise.
- 4 pcsGuanciale4 thick slices of guanciale (cured pork cheek). Do not cut too thin.
Method
- Take the capocollo (pork neck), which is deboned, and square it by trimming the edges.
- Truss the meat tightly with kitchen twine: make a slipknot, loop it around meat, and tighten so it holds shape.
- Season the meat all over with coarse salt and paprika.
- Heat olive oil in a large pan or roasting dish over high heat. Add the meat and sear until deeply browned on all sides, sealing in the juices.
- Discard the used oil (it has reached its smoke point and is no longer healthy). Clean the pan.
- In the same pan, prepare the new cooking base: add one onion cut into quarters, one carrot cut into chunks, and one apple (unpeeled, cored) cut into quarters.
- Add a pinch of coarse salt, some wild fennel, two large sage leaves, and one sprig of thyme.
- Place the seared capocollo on top of the vegetables.
- Generously drizzle olive oil over the meat.
- Pour red wine around the meat (the same wine that was used to deglaze the pan earlier).
- Lay 4 thick slices of guanciale on top of the meat, like soldiers lined up.
- Reduce the heat to the absolute minimum. Cover the pan and cook for 2 hours.
- After 2 hours, turn off the heat. The meat should be tender and moist.
- Slice the roast and serve with the cooking juices and some of the vegetables (carrot and apple).
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
