Sunday, September 25, 2011

Porchetta



If you have a yearning for a really good porchetta, can't find a whole pig, and aren't on your way to Italy, here's a decent solution. First recognize that you are trying to replicate the architecture of the pig, which means you need good fatty skin on the outside. Easy enough if you buy some good pork belly. Butterfly it so it is opened flat. Then lay down some sausage meat, that's the pink you see here, chopped by hand, and then lay on a wad of pork shoulder. Put more sausage around that, roll on the sides of the pork belly - and be sure to use some skin to cap the ends too, then just tie the whole thing up. Roast slowly over a wood fire for about 2-3 hours. Let cool. Slice. It went beautifully with a green sauce of pounded parsley, roasted garlic, salt and lemon juice. In Italy you buy this from a truck, on bread. Un Believe Able.

11 comments:

Warren Bobrow said...

Ken: This is amazing. My first food memory as a child was eating something like this.

Ken Albala said...

Your parents should obviously be sainted Warren.

Jeremy said...

Last year I did something similar, although I used a pork loin in the center rather than sausage. I made ten pounds for a dinner party, and there were only scraps left.

lostpastremembered said...

If only I could smoke... oh my!

Tom Hardy said...

Ok, Ken. I have a slab of Pork Belly. It's already flat, skin down. I don't understand the Butterfly step from there. Seems like if I do that, it seem like I'll end up with a piece twice as large but only one half will have skin on. Is that right? Hard for me to picture the right way to do it. Thanks. Love this blog. Anxiously waiting for your next cookbook.

Deborah Barocas said...

Gosh this looks heavenly! Probably would be great in a Panini with Guyere, tomatoes, and fresh oregano. Of course some good mustard as well.

Ken Albala said...

Yes, That's right Tom. This will give you skin just on top, not all the way around. The rest of the belly will keep the interior moist.

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Is that right? Hard for me to picture the right way to do it. Thanks. Love this blog. Anxiously waiting for your next cookbook.

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