I’m feeling a porchetta is coming Sunday


 
Brett-EDH

Brett-EDH

TVWBB Olympian
Bought a full belly at Costco tonight. Have been making this dish in my head since Rome. Got to get it cooked so what better weather than fall?

So, who has a family recipe they’d like to share? I’ve got a few recipes I’ve been mulling over. Seeking an authentic style porchetta with lemon and orange zest, fresh herbs, garlic, chilis, SP and EVOO.

Inspire me please. I’m super excited to embark on this quest.

Fridge dry time will be 48 hours exposed. I need to assemble this Friday afternoon so I can cook it on the WSK come Sunday. Target done temp is 180-185°. Must have crackly skin.
 
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Brett, I am fully confident that you have the skills to make this happen in high style.
My only experience was one from Snake River Farms and the flavor of theirs was wonderful! The shortfall was the way it was tied. Mine was not the nice tight cylinder I’ve seen from pictures from Rome, not just yours but, from many other travelers. I think this might be a four handed trussing exercise.
Now, that said, I am thinking about doing one soon as well!
 
Yeah, no help from me either. Even though I grew up in a household that could not have been any more Italian than if we actually were living there. No one actually ever made this in our familia. Closest we ever got to anything like this was our butcher would make my mom a special "Sunday Roast". It was veal loin roast. But, it had sausage rolled inside it. He also made it from pork loin. Having never really enjoyed veal (though the sausage did make it more palatable to me) I did enjoy the pork version. So those were the closest I ever got.
 
I've done one from srf that came out pretty good. Even my wife liked it and she is not a belly/rendered fat fan. I kind of followed kenjis advice that you really can't overcook it. I did one once that was not rendered fully and it was awful. So my only advice is cook it til it's done, and then a little more. Good luck sir.
 
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