The porchetta is now rolled and tied. Into the oven at 200 degrees for 10 hours.
Posted in Uncategorized | No Comments »
Porchetta is stuffed with a stuffing made of rosemary, sage, thyme, onions, garlic, bread crumbs and vin santo infused raisins. The stuffing is topped with slices if mortadella.
I butterflied the pork pork belly. Now I rubbed in some salt, pepper, and vin santo.
Prepping brine for the pork belly that will be used for Porchetta.
You are currently browsing the SimpleFoodie.com weblog archives
for December, 2013.
Your Very Own Tricorder: Zap a Tomato to See If It’s Good, a Drug to See If It’s Real bloom.bg/1U6ZCZg via @technology
May 23, 2016 1:57 pm
I'm at Chengdu Taste in Alhambra, CA www.swarmapp.com/c/hwZ75XiztbJ
May 21, 2016 1:31 am
#UCLA #SnoopDogg #rosebowlstadium pic.twitter.com/MNJp7oEXeK
May 15, 2016 3:41 am
Happy Hour pic.twitter.com/O0d54QfYyO
May 13, 2016 1:44 am
Happy Hour @ColesFrenchDip pic.twitter.com/1bJh8I0LqP
May 12, 2016 11:40 pm