5 Ways to Cook Smokehaus Porketta
So, you’ve got your beautiful hand-rolled slab of heaven – now what? There are many ways to cook Porketta, including a straightforward, roast til it’s hot approach. But for the creative-hearted and culinarily curious we have assembled a short list of preparations for your dining pleasure.
- Low and Slow: Roast Porketta at 325, covered and doused with a cup or so of liquid (white wine, lager, chicken stock or even a mild fruit juice such as apple will do). Keep it covered for the first hour and a half, then uncover and continue to roast until fall-apart tender (maybe another 45-60 minutes). When ready, take the roast out, let it sit for 5 minutes, and then shred like your life depends on it. You can use forks, tongs, or even gloved hands (but be careful – it will be hot!). Eat the whole delicious mixture over mashed potatoes, with your favorite pasta, or on a hard roll.
- Grill it: Because the Porketta is fully cooked, you need not worry about finessing your fire too much. You can reheat the Porketta in your oven at a higher temperature (say, 375) and when it because hot to the touch, transfer to a hot grill to crisp up the exterior crust. The results will be crunchy, smoky, and oh-so-meaty.
- Cute it Up: Cube it up? Cube your Porketta by cutting it into ½ inch chunks. Sprinkle with paprika and gently fry on a medium-heat skillet until the sides are crispy. Skewer them with other bite-sized cubed items like potatoes, cocktail onions, fennel, or sweet peppers (or our favorite – all of the above!). Serve on your holiday menu, or as an appetizer for a dinner party, or as a very high class midnight snack.
- Take it to the Club: Make an incredibly savory club sandwich by layering thin slicesof Porketta, right out of the package (it’s fully cooked, you know) with shaved fennel, sundried tomatoes, and crispy pancetta, and lemon basil mayonnaise (you can just amp up your Hellman’s with a dusting of lemon zest and handful of shredded basil or you can make your own). You can serve it on stirato or focaccia, but if you’re feeling sinister might we recommend a triple-decker with slices of your local grocery store’s most pillowy version of Italian bread, toasted.
- Go Full Holiday Roast: Place your Porketta on a rack in a large roasting pan, uncovered. Begin roasting the Porketta at 375 while you prepare your other ingredients. Wash fingerling potatoes or quarter them, quarter fennel, rutabaga, and or sweet potatoes. Toss all with olive oil and light salt (the Porketta is going to help flavor them all) and arrange them in the now-hot roaster when they’re ready (make sure you take the roaster out of the oven to accomplish this – safety first!). Cook all until vegetables are soft – around 45 minutes to an hour. Serve with something green, like Swiss chard, Brussels sprouts, or green beans. Buon appetito!
Volume 5 – Les Sgo!
#1 / Boot in the Barn was a success! The folks came, The cooks cooked and the staff worked really hard. We are really proud of everyone involved!
#2 / Beer in hand – Sandwich in Mouth The Cedar lounge is one of our favorites places to catch a drink and relax. Starting this week you will find ultra fancy, co-branded menus throughout the establishment! That’s right, you can order a sandwich straight to your bar stool at the Cedar Lounge. We think you’ll love the way our sandwiches taste with a cold one.
#3 / The Future Holds New… Photographs! Our creative crew (Stephen & Flo) took a trip to Mary’s (GM) house to scout locations for our new product photos. The abundance of trinkets, textures and materials was inspiring and we can’t wait to get cracking on this dream project.
#4 / Happy Mistakes Our restaurant (Northern Waters Restaurant) makes ice cream from scratch. But what do you get when you burn the base for this sweet treat? Cream Brûlée ice cream! It’s quickly becoming one of our favorite flavors, although the curry is pretty dang tasty…. Nothing like a good happy mistake!
#5 / Our Bread’s First Voyage Our Baker Jerry has been cranking out loaf after loaf of his delicious rye bread for our deli and we are loving it! Although the loaves are living the good life in Canal Park I could tell they were feeling a little antsy and longed for a bigger taste of the world. Low and behold they took the grand voyage to Woodland Ave. and became a permanent addition to our restaurant’s Reuben (The Thursday and sometimes Friday special). This sandwich is truly a legend in the making and now it’s one step closer.
Porketta [por’ketta]: A roasted MN Berkshire collar-butt is adorned with plenty of garlic, parsley, fennel and red pepper flakes to engulf your home with aromatics and water your mouth. Some people, like those from the great country of Italy (where the recipe originates) spell it porchetta.
We are still quite astonished with the amount of orders and new customers we have received since our appearance on the Holiday Bon Appétit issue and online “6 Stunning Mail Order Food Gifts That Won’t Reveal You Can’t Cook”. We are still blushing and beaming in glee.
So it’s still a little frozen (or a lot frozen)?
You can defrost your roast in your fridge with a sheet pan underneath it. This will take less than 48 hours so plan accordingly.
So you want to cook this beauty up?
Here are two ways in which you can achieve a soft roast or a crispy crust.
Heat Porketta in a 425F degree oven in a an uncovered baking dish, on a rack, until internal temperature reads 150F degrees.
Let rest for approximately 10 mins before slicing.
Heat Porketta in a 350F degree oven in a covered baking dish with 3/4 cup liquid, such as beer, stock, or water for 60-90 mins. Uncover and continue to roast until it reaches an internal temp of 165F degrees- approximately 15 min.
Let it rest for at least 10 minutes before slicing, or chop the Porketta into the liquid and serve accordingly.