Italian pork porchetta at home

To prepare this delicious dish, we will need a layer of boneless meat (pork shoulder) 2.5 cm thick and about 25 by 35 cm in size .

First of all, we prepare the products:

- peel the onion, then cut it into halves and chop each thinly;

- wash the fennel, dry it with paper towels, then thinly cut the onion, and finely chop the leaves;

- peel the sausage from the shell and cut into small pieces;

- washed and dried fresh rosemary finely chopped;

- peel the garlic cloves from the husk, and cut them thinly with plastics or cubes - if desired;

- thoroughly wash eggs under running water, wipe with a paper towel;

- peel the red onion and cut each onion into halves. If the onion is large, then you can cut the bulbs into quarters or even smaller;

- meat is washed and dried with paper towels;

- prepare the necessary spices, oil and put everything in separate bowls.

When everything is ready, you can start! So:

1. In a large frying pan, pour half of the specified amount of olive oil, heat it over medium heat. Then we turn down the heat, put the chopped onion in the pan, as well as fennel (onion). Fry everything together, stirring occasionally, for 10 minutes (until the vegetables soften).

2. We put the chopped sausage in the same pan, and also pour fennel seeds and put chopped rosemary, crushed garlic, sprinkle everything with ground black pepper. Fry everything, stirring, for 5 minutes. The pieces of sausage should be browned. Next, sprinkle the contents of the pan with salt, stir again. We transfer the resulting mixture to a flat plate of suitable size and let it cool to room temperature. When this happens, add chopped fennel leaves, break the eggs, stir.

3. Turn on the oven to warm up to 180 degrees Celsius. We put the prepared red onion on the bottom of the mold. Put the pork on the work surface, sprinkle with salt and ground black pepper, rubbing them into the meat. Then we spread the sausage minced meat on the pork layer, evenly distribute it, leaving empty spaces about 2.5 cm wide on the sides. Next, we roll the layer into a roll on the long side, quite tightly, and tie it with kitchen twine at intervals of 2-3 cm. Rub the remaining olive oil on top of the roll and put it in a mold on top of the red onion.

4. We put the mold in the oven that has had time to warm up for 2.5 hours. From time to time we look into the oven and pour the porquette on top with the juice that has been released. The meat should become soft. You may need to increase the cooking time by half an hour. We put the finished roll on a cutting board and let it lie there for 15 minutes.

Porchetta is ready! All that's left is to cut it into slices and serve it beautifully to the table. By the way, delicious red wine is perfect for it.

Bon appetit!