Serial344
Knows what a fatty is.
Hello to all of my american brothers....
First of all I'd like to wish you all a marvelous happy new year....
After 7 months serving in Lebanon, I'm back home.
During these Christmas celebrations I've burnt maybe 1 ton of wood..... :lol:
All of the italians adore our "porchetta" (porkehtta). It is a whole boned small pig filled with belly fat and loin, seasoned with a salt based rub that contains juniper, macis, fennel seeds, parsley and a some more stuff...
Of course the porchetta must be slow cooked for a long time (it depends from weight) using low fire.
For the first time I wanted to try the real alliance between american technique skills and italian gastronomic background.
The first "barbecued" porchetta (God bless America!!!)
Let me show you how we made it....
Seasoning the butterflied and boned pork..
Putting belly fat and loin...
Some more seasoning...
Rolling, stitching and tying the meat...
I put the porchetta on the rotisserie to be cooked for 10 hours at 230F / 260F....
...using 100kg of cherry wood chunks.
Staring at the fire smelling burning fat and cherry wood smoke.....
This is poetry... :lol:
Here we go after 10 hours.....
Cleaning up the string...
The skin was very crusty and fragrant. The meat inside was very tender and moist....
As the tradition teaches, non sauce for this kind of meat but I believe that some drops of worcester could be perfect for this preparation..
What to say....
Thank you for your time and I hope you will replicate this recipe..
I love you all...
Ciao
First of all I'd like to wish you all a marvelous happy new year....
After 7 months serving in Lebanon, I'm back home.
During these Christmas celebrations I've burnt maybe 1 ton of wood..... :lol:
All of the italians adore our "porchetta" (porkehtta). It is a whole boned small pig filled with belly fat and loin, seasoned with a salt based rub that contains juniper, macis, fennel seeds, parsley and a some more stuff...
Of course the porchetta must be slow cooked for a long time (it depends from weight) using low fire.
For the first time I wanted to try the real alliance between american technique skills and italian gastronomic background.
The first "barbecued" porchetta (God bless America!!!)
Let me show you how we made it....
Seasoning the butterflied and boned pork..
Putting belly fat and loin...
Some more seasoning...
Rolling, stitching and tying the meat...
I put the porchetta on the rotisserie to be cooked for 10 hours at 230F / 260F....
...using 100kg of cherry wood chunks.
Staring at the fire smelling burning fat and cherry wood smoke.....
This is poetry... :lol:
Here we go after 10 hours.....
Cleaning up the string...
The skin was very crusty and fragrant. The meat inside was very tender and moist....
As the tradition teaches, non sauce for this kind of meat but I believe that some drops of worcester could be perfect for this preparation..
What to say....
Thank you for your time and I hope you will replicate this recipe..
I love you all...
Ciao
Thanks for sharing your process and pictures with us. How large was your pig? I'm not sure I understand what you were slicing...was it the belly fat and loin that you carved earlier while boning?
