The porchetta is now rolled and tied. Into the oven at 200 degrees for 10 hours.
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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.
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for December, 2013.
Great Burger & Drinks (@ Flintridge Proper Restaurant and Bar - @theproper) www.swarmapp.com/c/aEWQ6t4g6Bp pic.twitter.com/acDmA2K22N
July 22, 2016 2:15 am
#pork #spareribs #smoked pre sauce pic.twitter.com/uXRY9ELddj
July 16, 2016 11:38 pm
#smoked #chicken pic.twitter.com/Vqw1tCrNVA
July 16, 2016 11:16 pm
#pork #spareribs hanging out with #porkbutt in #smoker pic.twitter.com/ma0ZRkCNLI
July 16, 2016 8:26 pm
Prepping #pork #spareribs for #smoker pic.twitter.com/z5mYyHyhbh
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