Roast Pork Shoulder with Fennel and Potatoes
Porchetta can be found at weekly markets in the country towns around Foligno: whole roasted young pigs seasoned with fiore di finocchio (Umbrian wild fennel pollen) and sold either sliced and stuffed into panini (small round buns) for a snack or bought by the kilo to take home for lunch. Rather than a whole pig, Salvatore Denaro slow-roasts pork shoulder with similar seasonings (pork belly is equally delicious when roasted for 1 hour at 400 degrees). More Pork Dishes
September 2007
Gallery
Credit:
© Dana Gallagher
Recipe Summary
Ingredients
Directions
Notes
Wild fennel pollen is available in the U.S. from specialty purveyors such as chefshop.com and zingermans.com.
Suggested Pairing
The intense and tannic Sagrantino grape variety is an ideal match for this juicy, substantial pork roast, since the tannins help cut through fat.