[CH] IA/MN/KS Hotluck: Porketta Roast

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IA/MN/KS Hotluck, August 22, 1999

Everything was wonderful: the people, the site
the food, the sauces, THE BREAD! 

What do we serve with Backdraft? The answer is, 
of course: THE BREAD. 

But the better question is "Why IS it called Backdraft?" 
The answer to that is: The Backdraft-belch! 

It came without warning. Geez...thought I was standin' 
next to a bear. Sudden, LOUD and looong. Thanks, Scott!;-)
But, the look on your face priceless..."Did I do that?" it 
said. Yes, YOU did that! We'll be entering you in all the
belching contests next year...THE BREAD & Backdraft on hand.

Thanks, Sandy & Steph for putting the hotluck on.
I hope we can do it again.


Ok, here's the recipe for my porketta roast. 
Since I generally just sprinkle stuff on
until it *looks* about right, I cooked another
roast after the Ames Hotluck to actually try
to measure each item. The quantities shown 
are *about right*; add or subtract from the
amount indicated as you like.

Porketta is a tradition of northern Minnesota
Italians on the Iron Range; and everyone up 
there has a secret recipe... it's highly 
seasoned, rolled pork shoulder roast.   

My introduction to porketta was as a dinner
roast served hot. Leftovers got stuck between
two pieces of bread, reheated and consumed 
unadorned because tomato sauces get lost in all
the seasoning. I was later re-introduced to 
porketta as cold sandwich meat served with 
plain old, yellow ball park mustard. Porketta
is tasty hot or cold, mustard or not. Please, do
let me if you come up with any other suitable 
condiment. 

Have fun with pan drippings, too. Spice up 
mashed or boiled potato, steamed rice, pasta, 
crusty bread... 


Renee



Porketta

Prepare a 3-4 pound boneless pork shoulder roast(#) 
as for a rolled roast. Trim out large pockets of 
fat but not all the fat on the inside of the roll
and leave a thin layer of fat on the outside of 
the roll.


Filling:
Sprinkle the inside the roll with (more or less) -
- About 1/3 cup italian herb seasoning blend(*)--NO SALT ADDED!!!
- About 1/4   cup hot pepper flakes
- About 1/2   cup parsley fresh (use less if dried)
- About 1.5-2 teaspoon granular garlic
- About 1.5-2 teaspoon fennel seed.
- About 1.5   paprika
- About 1.5   teaspoon salt
- (Optional: try a little dillweed dried or fresh)

Roll the roast and secure with cotton string.

Crust:
If dry, moisten the outside of the roll with 
water then sprinkle with (more or less as
needed to coat & to taste) -
- About  1   teaspoon granular garlic
- About  1   teaspoon salt
- About  1/8-1/4   cup hot pepper flakes
- About  1/8   cup italian seasoning blend

Bake at 325 degrees until internal temperature 
is 170-180 degrees.

Let stand about 15 minutes then remove the string.
Slice. Serve hot or cold--mustard optional.


(#) Using a leaner cut of pork will NOT produce 
the same flavor and will be dry.-- A rolled turkey
breast roast will be great if prepared with raw 
bacon inside and outside the roll. -- Roasted 
turkey drumsticks are good with this seasoning 
combination, no fat added but leave the skin on.


(*) Store-bought italian herb seasoning is fine. 
If it has sage in it, use it IF sage is at the 
bottom of the list of ingredients. I buy herbs 
in bulk at co-ops & mix my own blends. My basic 
italian seasoning is:

1 cup dried oregano leaves
1/2 cup each dried marjoram & thyme leaves
1/4 cup each rosemary & savory leaves
1/4 cup fennel seed

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