Trim the pork and score the rind. If you purchased a pork loin with the belly attached, unroll the roast so the skin side is down. Examine the belly portion and determine whether you need to trim away ...

This recipe wraps a trimmed pork loin with a whole belly that’s been rubbed with a flavorful paste of wintry herbs, citrus zest and chile flakes to keep things as light and bright as possible in such ...

The one sure way to entice our sons to come for Sunday dinner is the mention of porketta. In Italy, traditional porketta is a spit-roasted, deboned and stuffed suckling pig. But the dish was adapted ...

My apologies to anyone out there who gave up bacon for Lent. Ditto for those who gave up pork of any sort … or rosemary … or fennel seed … or garlic. Please spare yourself the agony this recipe might ...

Every holiday, the question of what to serve as the main event starts weighing on a cook’s mind. Should we stay with tradition, head into a more experimental lane, explore global flavors, or finally ...

Add Yahoo as a preferred source to see more of our stories on Google. A roasted porchetta fits the grandeur of the holiday, with polenta and sautéed cabbage as sides that balance its richness. (Dylan ...

At the first La Festa Italiana 42 years ago, Scranton’s chapter of UNICO made 60 pounds of porketta. This year, volunteers plan to sell 4,700 pounds of the roasted seasoned pork. “Not only do we put ...

Porchetta is a juicy roast pork dish from central Italy. The traditional method is to bone a whole pig, season it with herbs and garlic, tie it, and slow-roast it on a spit for hours. Here, a similar ...

Using pork loin in place of a whole pig and an ordinary oven instead of an open fire, you can master this herb-stuffed Italian roast at home ...