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Beccafico Pork Loin

17/11/2023

Beccafico pork loin is a variation of the better-known Sicilian dish “swordfish rolls a beccafico,” where pork loin replaces the swordfish. The name “a beccafico” refers to a typically Sicilian cooking method that originates from the tradition of stuffing birds such as beccafichi with herbs and breadcrumbs.

Ingredients

  • 600 g pork loin
  • 100 g breadcrumbs
  • 50 g raisins
  • 50 g pine nuts
  • 4 anchovy fillets in oil
  • Juice of 1 orange
  • Grated zest of 1 orange
  • 1 garlic clove
  • Extra-virgin olive oil
  • Salt and pepper to taste
  • 1 bunch of parsley
  • Marinated anchovies or anchovies, for garnish (optional)

Preparation

  1. Start by soaking the raisins in warm water to soften them.
  2. Take the pork loin and, if necessary, cut it into slices about half a centimeter thick, then flatten them with a meat mallet.
  3. In a pan, lightly toast the breadcrumbs until golden and set them aside in a bowl.
  4. In the same pan, add a drizzle of oil and sauté the chopped garlic, then add the anchovies in oil until they dissolve.
  5. Remove the garlic and let the mixture cool slightly, then pour it over the toasted breadcrumbs, adding pine nuts, squeezed raisins, orange zest, salt, pepper, and chopped parsley.
  6. Mix the filling well; it will be used to stuff the pork slices.
  7. Lay out the pork slices and evenly distribute the breadcrumb and herb mixture, then roll the slices into themselves to form rolls. Secure the rolls with toothpicks to maintain their shape.
  8. In a pan, heat some oil and brown the rolls on all sides until golden.
  9. Deglaze with the orange juice and continue cooking, covered, for a few minutes, adjusting salt and pepper.
  10. If needed, add a little water to prevent the sauce from drying out too much and to allow the rolls to cook properly.

When ready, serve them hot with their sauce and, if desired, garnish with marinated anchovies or anchovies.

Trivia

The “beccafico” tradition stems from the custom of cooking the namesake little birds, which fed on figs and berries, a delicacy reserved for the wealthiest tables. Over time, the cooking technique adapted to more readily available ingredients such as fish and, in this case, pork.