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Trussing and Porchetta

4K views 7 replies 3 participants last post by  mrmexico25 
#1 ·
I'm in dire need of help on this one guys.  I've never trussed anything, nor have I ever cooked Porchetta, but I'm giving it a shot THIS SUNDAY.  HELP!

My menu idea is a thick sliced porchetta sandwich served on a crisp Ciabiatta bun and lettuce and tomato... In essence, a BLT or sorts... Any advice?  Trussing lessons?
 
#2 ·
Are you doing a whole, deboned pig that is then trussed?

We generally do a Trunchetta which is the loin wrapped with skin on belly. We brine both for 3 days in salt, sugar and fennel seed and then make a rub for the loin with fennel seed, bulb, shallot, garlic and rosemary. We tie with twine, doubled up for each section. Then roast at 425 until skin is extremely crispy, when that happens we wrap in aluminum foil and drop oven to 300 until done.

Whole pig done this way has taken 3-4 hours, trunchetta takes about 2-21/2 hours.
 
#4 ·
That looks amazing, but not exactly what Im going for.  

I have seen some recipes that call for pork loin stuffed into the porn belly, but I'm thinking just rolled up pork belly.  

I plan on seasoning it with fennel or some sort of pesto, rolling it, trussing, baking and then thick slicing for sandwiches.  I dunno I've never really done anything like this before. 
 
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