Made porchetta a few times and always came out well. Tasted one a couple of months ago that had been (wet?) brined and that was fantastic so I would like to give that a go.
I found a bunch of recipes but I'm worrying about over-salting the pork belly as I would like to give it a long brine (at least 24hours). This recipe looks good but they only brine for 3 hours, I can't believe the pork will take up much of the flavours in that short of a time.
Any suggestions or good recipes?
I found a bunch of recipes but I'm worrying about over-salting the pork belly as I would like to give it a long brine (at least 24hours). This recipe looks good but they only brine for 3 hours, I can't believe the pork will take up much of the flavours in that short of a time.
Any suggestions or good recipes?
