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Brett-EDH

Brett-EDH

TVWBB Olympian
I’m going to break this in half, pierce 10,000 holes and then butterfly it with those herbs and pecorino. Then roll, tie and fridge overnight for a tight and dry skin.

Goal is to get it cooking Sunday afternoon for dinner.

Will roast and peel assorted bell peppers.

Hopefully this one will be nice and crunchy and full of flavor.

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Brett-EDH said:
I’m going to break this in half, pierce 10,000 holes and then butterfly it with those herbs and pecorino. Then roll, tie and fridge overnight for a tight and dry skin.

Goal is to get it cooking Sunday afternoon for dinner.

Will roast and peel assorted bell peppers.

Hopefully this one will be nice and crunchy and full of flavor.

View attachment 100427
Click to expand...
Lemme know what time supper is Sunday! I'll starve myself until then :)
 
Cut 4# off for the freezer and making 5# of porchetta.

Jacquard’ the eff out of it like I was mowing the grass at a baseball park.

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Butterfly cut so it opens like a book.

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A whole lotta fresh dried herbs.

Fresh garlic, rosemary, basil, Italian parsley, thyme, red pepper flakes, fennel seed, black pepper, pecorino, and evoo all into a paste. Smelled like pesto once ground.

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All mixed

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Salted each layer of the PB

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Divided the herbs for each layer

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Four dollops per layer and then spread evenly

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Folded the flap on top

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Salted the top flap

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More herbs onto the top flap

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Rolled and tied to hold shape

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End got a little oozy

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Salted the outer fat layer so it’ll harden in the fridge overnight

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The whole porchetta log

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Into the fridge for overnight rest

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See ya Sunday! I’m off to bed after a very long and productive day.
 
@Brett-EDH excellent tutorial! I think I could even do this!

Does your pork belly have the skin on it or is that just the fat cap? The ones I get at Costco are fat only.

Will be interesting to see how you cook this!

Change of plans on the assorted peppers?
 
Brett-EDH said:
Cut 4# off for the freezer and making 5# of porchetta.

Jacquard’ the eff out of it like I was mowing the grass at a baseball park.

View attachment 100521

View attachment 100522

View attachment 100523

Butterfly cut so it opens like a book.

View attachment 100524

A whole lotta fresh dried herbs.

Fresh garlic, rosemary, basil, Italian parsley, thyme, red pepper flakes, fennel seed, black pepper, pecorino, and evoo all into a paste. Smelled like pesto once ground.

View attachment 100525

View attachment 100526

All mixed

View attachment 100527

Salted each layer of the PB

View attachment 100528

Divided the herbs for each layer

View attachment 100529

Four dollops per layer and then spread evenly

View attachment 100530

View attachment 100531

Folded the flap on top

View attachment 100532

Salted the top flap
Click to expand...
That’s my kind of book!
 
Wilmer Cogburn said:
@Brett-EDH excellent tutorial! I think I could even do this!

Does your pork belly have the skin on it or is that just the fat cap? The ones I get at Costco are fat only.

Will be interesting to see how you cook this!

Change of plans on the assorted peppers?
Click to expand...
Costco, with fat cap, no skin.

Peppers upcoming this morning.

I was installing a chandelier yesterday, then made pork tenderloin parmigiana with spaghetti in pomodoro sauce and then prepped the porchetta after dinner.
 
Peppers roasted, peeled, salted and red wine vinegar along with the pepper’s natural juice.

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Just pulled the porchetta from the fridge. Grill is heating up. Figuring this cook will run 2.5 hours, to 175° IT.

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Up and running. All JD lump.

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Looks really good, interesting, I seen you made this before but I don’t remember it being pork belly.
See how it turns out…..
10,000 holes eh…..did you get em all in there!
 
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