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Trussing and Porchetta

post #1 of 8
Thread Starter 

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?

post #2 of 8

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.

post #3 of 8

porchetta.JPG

 

This is when we have done it with whole pig.

post #4 of 8
Thread Starter 

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. 

post #5 of 8

If you use a belly only, that isn't a problem. To achieve a great texture you are going to want to skin the half or so that will be rolled inwards.

 

I would then roll the skinned half up to leave a full exterior of skin that can get crispy.
 

post #6 of 8
Thread Starter 

Ah I see... That makes perfect sense too, the crispy skin is what is desirable, and if its tucked under it wont be crispy.  True.  I just dont really care for pork loin that much... seems to dry out easily...

post #7 of 8

That looks amazing deepsouthnyc!!

Quote:
Originally Posted by mrmexico25 View Post
 ...porn belly...

 

 

I'm never calling it a pork belly ever again.  Could there be a better description of this succulent cut of meat?

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #8 of 8
Thread Starter 

haha whoops.  Maybe that's what Ill name the dish lol

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