Porchetta – Italian pork roast
In the original version, the Italians spit roast a whole suckling pig, but this prochetta recipe is more manageable and oven-friendly. And just as tasty.
On Christmas Eve most Danes traditionally eat pork roast – a kind of meat with the main virtues of fat, salt and crunch. Not being particularly fond of these qualities, I decided to try an Italian porchetta instead, and although it is a kind of sacrilege even the most orthodox pork roast fanatics loved it.
The difference between a Danish pork roast and Italian porchetta lies in the seasoning. And in the multiplication of the popular pork crackling that encircle the entire porchetta roll.
In Italy porchetta is not a Christmas speciality, but a Tuscan kind of street food wrapped in panini and sold from food trucks at markets, fairs and by the seaside. In the original version, the Italians spit roast a whole suckling pig, but that is way out of my oven league. And the manageable, home cooked version is just as tasty.