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Started By
Message
I made porchetta
Posted on 3/16/19 at 10:03 pm
Posted on 3/16/19 at 10:03 pm
Pork belly and pork loin with herbs. Rosemary, garlic, sage, oregano, thyme, orange and lemon zest, salt and pepper and fennel pollen. Roasted about 2 hours at 400 to 145 degrees. Basted the skin at hour and a half and made the skin crisp. Made a little pork at jus and had porchetta po boys on a good Leidenheimer.
Shredded lettuce, mayo, stone ground mustard and thin sliced Spanish onions. Sliced it thin with the crispy skin. Man that was good.
Shredded lettuce, mayo, stone ground mustard and thin sliced Spanish onions. Sliced it thin with the crispy skin. Man that was good.
14
Posted on 3/16/19 at 10:11 pm to Martini
Damn Martini, that looks awesome 
Posted on 3/16/19 at 10:13 pm to Martini
Looks good man.
Posted on 3/16/19 at 10:15 pm to Martini
Sweet M, why not throw that on the Egg?
Posted on 3/16/19 at 10:19 pm to Martini
Dayum 
Posted on 3/16/19 at 10:20 pm to Martini
quote:
porchetta po boys on a good Leidenheimer.
I go to a place in Anaheim called the Kroft for lunch often and get there porchetta sandwich. pics below (note taken from yelp) honestly yours looks even better. man I bet that was a good fricking poboy.
Posted on 3/16/19 at 10:21 pm to t00f
Because I could just turn the knob on the oven. But it would work well on the egg. There are a few videos out there on the pit.
Posted on 3/16/19 at 10:26 pm to Martini
I gotcha. .. That pan you have is 
This post was edited on 3/16/19 at 10:30 pm
Posted on 3/16/19 at 10:37 pm to Martini
Nice. Now I'm hungry. 
Posted on 3/16/19 at 10:58 pm to Martini
I remember when this board was free of haters, random downvoters, and drama.
That's some damn fine meat. Kudos.
That's some damn fine meat. Kudos.
Posted on 3/16/19 at 10:59 pm to KosmoCramer
I agree. I expect to jump into the fray on the OT.
Posted on 3/16/19 at 11:03 pm to KosmoCramer
quote:
I remember when this board was free of haters, random downvoters, and drama.
I got a PM for commenting on a benign post here yesterday.
Posted on 3/16/19 at 11:24 pm to Martini
That looks great, give me some greens and cornbread and I would eat myself sick.
That stuff is amazing.
quote:
fennel pollen
That stuff is amazing.
Posted on 3/17/19 at 6:13 am to Martini
Well done!!
Posted on 3/17/19 at 8:56 am to Martini
So it’s basically a rolled pork belly? Or what is it? I need to make that looks great
Posted on 3/17/19 at 9:09 am to Duane Dibbley
quote:
That looks great, give me some greens and cornbread and I would eat myself sick.
You can add the greens to the stuffing. I’ve done a stuffing with mushrooms, spinach and apples cooked down then cooled and rolled. Also if you don’t want to fool with a pork belly you can just buy a pork loin and open it up, stuff then tie and roast. Cheap and easy but you don’t get that crispy skin. Don’t over cook it.
Pine nuts and dried fruits too.
Posted on 3/17/19 at 9:35 am to Martini
That looks fantastic!
Posted on 3/17/19 at 10:54 am to baldona
quote:
So it’s basically a rolled pork belly? Or what is it? I need to make that looks great
It’s a pork loin rolled into a pork belly. If you can find them attached it works better.
Posted on 3/17/19 at 12:51 pm to Martini
Did you remove skin from pork belly?
BTW looks great!
BTW looks great!
Posted on 3/17/19 at 12:59 pm to Martini
Looks really good.
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