Porchetta, wrapped pork belly or shoulder stuffed with garlic and herbs, is one of the most traditional dishes of the cuisine of Rome. It is delightful and decadent, perfect for special occasions and holidays.
However, it is very time-consuming, requiring at least five to six hours of preparation and slow cooking. Luckily, Sogno Toscano did all the work for us! If you order from the Sogno Toscano website, you can have the most traditional, fully-cooked porchetta alla Romana with crispy skin delivered to your door within 72 hours. It’s a no-brainer because it is delicious and effortless.
Today, I am serving this porchetta with mashed sweet potatoes and Brussels sprouts with crispy guanciale. To finish the dish and bring some brightness to the rich flavors of the porchetta, I am serving it with a salsa verde made with parsley, anchovies, garlic, and a touch of vinegar.
Buon appetito!
Roman Style Porchetta with Guanciale, Brussels Sprouts, Mashed Sweet Potatoes, and Salsa Verde
Ingredients
- 4 slices 1 inch thick ST porchetta
- 1 lbs brussels sprouts washed and halved
- 4 ½ inch ST guanciale cut in ½ inch strips
- 1 tablespoon dried oregano
- ½ cup beef stock
- 2 lbs sweet potatoes
- 4 tablespoons butter
- ½ cup cream
- 2 bunches parsley
- 2 tablespoon dill
- 4 filets of anchovies
- 2 garlic cloves
- 1 tablespoons vinegar
- ¼ cup water
- 3 ST Biancolilla tablespoons olive oil
- Salt Pepper
Instructions
- Take the porchetta out of the plastic and leave it on a baking rack at room temperature while you prep the rest of the ingredients. Turn the oven on at 350F.
- Peel and roughly chop the sweet potatoes and put them in a saucepan with a pinch of salt, covered with water. Bring to a boil and cook until very tender, around 20 minutes.
- When the potatoes are soft, strain them from the water and put them back on the hot pan. Add the butter and the warm cream and mash until smooth. Season with salt and pepper.
- Slice the guanciale into ½ inch strips and cut each strip on the short side into smaller strips.
- Cook on low heat to render the fat and to get the guanciale crispy and golden brown.
- Prepare the Brussels sprouts by washing them and cutting them in half. Season with salt, pepper, oregano, and a drizzle of olive oil.
- Remove the crispy guanciale from the pan, turn the heat on high, and add the Brussels sprouts. Cook on the flat side for 5 minutes then add the stock and cook for 5 minutes more.
- For the salsa verde, combine parsley, dill, garlic, vinegar, and ½ cup of water with a few ice cubes in a blender. Blend until smooth, then slowly add the olive oil to emulsify. Keep it in the fridge.
- Cook the porchetta in the oven for 30 minutes at 350F. Then cook for 5 minutes on low broil to get the skin crispy. Serve right away.
- Serve a thick slice of porchetta per person along with some sweet potatoes and Brussels sprouts topped with crispy guanciale. Finish with a generous drizzle of salsa verde.
