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Porchetta

1K views 10 replies 6 participants last post by  koukouvagia 
#1 · (Edited)
First post here, glad to be able to be part of a great forum.

I recently made porchetta and used standard butcher's twine to tie up the pork belly. The twine becomes embedded in the pork while roasting. After resting the porchetta, the twine was very difficult to remove without breaking the meat apart. I ended up slicing with an electric knife and leaving the twine in place, removing what I could. Any thoughts on dealing with this?

I've considered using stainless steel hooks instead of twine every inch or so to hook the belly ends together but have not tried it yet.

Thanks.


 
#2 · (Edited)
I'm afraid I don't have any constructive feedback, other than give me a slice of that and I'll eat it for breakfast, twine and all. That roast looks absolutely delicious!!! Oh just one thought, maybe use skewers, they're fairly easy to remove after the cooking. I used stainless steel skewers once when baking a stuffed leg of lamb. Never worked with hooks but I suppose that would work as well. 
 
#10 ·
The pancetta al forno arrotolata in the video looks outstanding, especially with mortadella and the sauce under it.   Without the pork loin in the center as in traditional porchetta, it will cook quicker too.  While unscored belly will allow the twine to be removed easily, I prefer the scoring since it makes for a nicer presentation. More importantly it creates channels for all that rosemary, garlic, wine, etc. to flavor the meat as it marinates.
 
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