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.
Latin America's Best Chef Will Open a Restaurant at the Top of the World - Bloomberg www.bloomberg.com/news/article…
October 20, 2016 1:09 pm
Rich in Fat and Salt, the Pork Belly Is Now on Menus Everywhere - Bloomberg www.bloomberg.com/news/article…
October 18, 2016 2:08 pm
Anthony Bourdain's LA: A Q&A With a Legend @Thrillist www.thrillist.com/eat/los-ange…
October 5, 2016 7:13 pm
Juan Likes Rice & Chicken www.ifc.com/shows/documentary-… - I can't stop thinking about Pollo Loco
September 24, 2016 12:50 pm
September 17, 2016 9:08 pm