(Almost) Porchetta!

[SteveF (Alpine)]

I have to say “almost” porchetta, because Costco didn’t have skin on pork belly and the crispy skin is incredible and pretty much required to make it authentic. That said, we crisped it up pretty good even without the skin. We first had porchetta in a small trattoria outside of Rome and it was love at first taste! You basically butterfly a whole pork belly, season with S&P and fresh herbs, roll it up and bake. Or in our case, rotisserie. Buon appetito!

 

[JimK]

Holy moly, that looks good!

 

[Michael Richards]

Wow that is an amazing cook!

 

[J Grotz]

No almost, that is fantastic!

 

[ChuckO]

Someday I've got to do that. Looks amazing Steve

 

[CaseT]

Looks tasty! Where I live its impossible to find skin on bellies. So I have only made Porchetta with skinless. Tasty for sure.

 

[Timothy F. Lewis]

Why didn’t I look at this before I went to Costco today!!!
That looks absolutely delightful!
I will be turning one maybe for my birthday? Or should I do a brisket? I know what all you folks will tell me...”Just do BOTH!” If I could have a bunch of people over, I would!
Thanks for the excellent “procedural documentation” looks pretty straightforward to me.
Just had lunch and now I’m hungry!
How long did you spin it?

 

[Steve Madden]

WOW!

 

[SteveF (Alpine)]

Thanks so much everyone, we really appreciate it!!

It turned out incredible. And grilled porchetta sandwiches on fresh ciabatta, fuhgettaboutit!!

How long did you spin it?

I didn’t keep a log, but I’m gonna say about two hours to an internal of 145 degrees.

 

[Timothy F. Lewis]

Thanks so much everyone, we really appreciate it!!

It turned out incredible. And grilled porchetta sandwiches on fresh ciabatta, fuhgettaboutit!!



I didn’t keep a log, but I’m gonna say about two hours to an internal of 145 degrees.

Thanks, not this weekend but, maybe next!

 

[SteveF (Alpine)]

Thanks, not this weekend but, maybe next!

One cool thing is that you can portion however you need or want. Huge party? Throw a skewer through this bad boy

 

[Timothy F. Lewis]

Good point, Steve! I’m thinking I might tuck a thin layer of “Youze Guys” Italian sausage in there just for more “Porky Goodness”!
Sounds like a bit of a porkathon!

 

[Cliff Bartlett]

Looks absolutely magnificent Steve!

 

[Tony-Chicago]

Mil won't buy from Costco cause she likes the skin. However, it takes a very skilled cook and good eyes to clean the skin. Not to mention the work. That may be why Costco will not sell them.. looksgreat. I need the recipe!