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.
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