The Porchetta


 
Mine arrived today! Along with the Probe holder that Larry posted, I think this will round out the expenditures until after Christmas…well, aside from essentials, and proteins.
 
Timothy F. Lewis said:
Mine arrived today! Along with the Probe holder that Larry posted, I think this will round out the expenditures until after Christmas…well, aside from essentials, and proteins.
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i'm excited to see your cook. i will toast up an early cheers for you when you let us know you're about to dive in.
 
Just sent you a PM Brett,
I think a buddy and I will be making a pair of them next week!
I just re read your early post, so that was about 7#, should be just about right for the guest list I have in mind!
Again, thanks for the inspiration!
 
@Brett-EDH this looks amazing! I've just ordered a loin and belly - my plan is to create the run, lather it over the belly and wrap it around the loin. Going to read through this thread in detail before the weekend! One question I did have - did you use a water pan in the WSK for this cook? I'm guessing that might ruin the crackling so guessing not? Can't wait!
 
Paolo Wyatt said:
@Brett-EDH this looks amazing! I've just ordered a loin and belly - my plan is to create the run, lather it over the belly and wrap it around the loin. Going to read through this thread in detail before the weekend! One question I did have - did you use a water pan in the WSK for this cook? I'm guessing that might ruin the crackling so guessing not? Can't wait!
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just a grease catch pan with NO WATER in it:

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question, are you using a pork tenderloin or a pork loin?

both of those, IMO, cook at much lower temps than the belly, which might dry them out during this cook.

also, do note, IIRC, i listed in my notes of cooking the porchetta at a lower temp and a little longer. this is to ease the heat on the porchetta and still get to the desired final result, a crunchy skin and juicy meat.

i have read recipes where some people will use a pork butt (shoulder) wrapped inside the belly flat as both cuts of meat cook at the same temps (done temp) and both will render evenly during the cook. you might want to look into this method/use of mixed cuts inside the belly.

overall, this was a great cook and is on the list for a summer dinner party.

IMO, you MUST make the roasted peppers to go with this. they add so much flavor to the sandwich if you are planning on making sandwiches.

price versus performance, this is one amazing cook to serve up for guests. it was a huge hit and the flavor was a 10/10!

i'm excited to see how your cook goes on this. lmk if you have any additional questions.

i added lots of fine details so that you result will be a porchetta you will be proud of and enjoy with friends and family. all those small steps are important to the final result.
 
Thanks a lot @Brett-EDH.

I've bought this but without the minced/ground pork (just the belly and loin). It is a great butcher that I've had amazing meat from before

swaledale.co.uk

Porchetta

Swaledale dry-aged pork produces porchetta with wonderfully tender meat and outstanding crackling. A delicious centrepiece for Sunday lunch or festive table. Always Fresh Never Frozen® Free DPD delivery >£70 from deep in The Dales.
swaledale.co.uk swaledale.co.uk

I'll probably cook at a lower temp then and keep my fingers crossed the loin doesn't dry out. I'll let you know how I get on!

I love the roasted peppers, my mom and her parents are Italian and they're a staple in our household!

Will be going through the details over the next couple of days before the cook at the weekend!
 
Went pretty well but nowhere as good as @Brett-EDH

Should've cooked longer at the start to get the crackling further along. Flavours great though. At the end had to manage loin temp Vs getting the crackling really crisp. Didn't have jaquard tool but poked lots of holes and did scold with boiling water before drying skin out in fridge. No time to rest as had a hungry crew waiting! 1000034190.jpg1000034192.jpg1000034193.jpg
 
Looks great and delicious.

You might want to butterfly the loin and the belly to get more of the herb mixture into the meat along with the cheese.

Those flavors are key to the earthiness of the finished flavor profile. And they play well with the roasted peppers.

Salting the pricked skin and the exposed refrigeration really help to promote the skin cracklin.

I’m sure yours tasted good and that your guests appreciated all your time and work put into making such a meal.
 
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Brett-EDH said:
Looks great and delicious.

You might want to butterfly the loin and the belly to get more of the herb mixture into the meat along with the cheese.

Those flavored are key to the earthiness of the finished flavor profile. And they play well with the roasted peppers.

Salting the picked skin and the exposed refrigeration really help to promote the skin cracklin.

I’m sure yours tasted good and that your guests appreciated all your time and work put into making such a meal.
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Thanks @Brett-EDH, read your comments about if you were doing a longer cook. Definitely think I needed it at a higher heat for longer at the start for the crackling. Better that way than trying to get it super crispy at the end. I started off high but only for about 20 mins which wasn't enough. The whole cook took just shy of 3 hours. Tried to get down to 300F for the middle of the cook but took a while and then needed to crank back up again to try and get the crackling right but without drying out the middle. Lots of learnings for next time! 1000034200.png
 
Paolo Wyatt said:
Thanks @Brett-EDH, read your comments about if you were doing a longer cook. Definitely think I needed it at a higher heat for longer at the start for the crackling. Better that way than trying to get it super crispy at the end. I started off high but only for about 20 mins which wasn't enough. The whole cook took just shy of 3 hours. Tried to get down to 300F for the middle of the cook but took a while and then needed to crank back up again to try and get the crackling right but without drying out the middle. Lots of learnings for next time! View attachment 91925
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Or maybe beat to just start at the lower temp and bank on getting the crackling right at the end?! Even in the WSK it is hard to get the temp down quickly if you start at, eg, 425/450F and want to do bulk of cook at 300Fish
 
Paolo Wyatt said:
Or maybe beat to just start at the lower temp and bank on getting the crackling right at the end?! Even in the WSK it is hard to get the temp down quickly if you start at, eg, 425/450F and want to do bulk of cook at 300Fish
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Start at high heat to begin the render. The render comes from the jacquard and salting. Both are key to the skin expelling its fat to then crisp.

Go high for one hour and then settle into 300/325F.

To drop temps rapidly in the WSK, burp it and leave the lid up for 1 minute and dial down the inflow from the bottom to the smoke setting and then gently increase temps till desired temp.

The WSK does respond quickly in my experience.
 
Brett-EDH said:
Start at high heat to begin the render. The render comes from the jacquard and salting. Both are key to the skin expelling its fat to then crisp.

Go high for one hour and then settle into 300/325F.

To drop temps rapidly in the WSK, burp it and leave the lid up for 1 minute and dial down the inflow from the bottom to the smoke setting and then gently increase temps till desired temp.

The WSK does respond quickly in my experience.
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Amazing, thanks for all the advice and tips @Brett-EDH. This cook went down well with the family so will give it another go soon! Thanks again
 
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