or Connect
New Posts  All Forums:Forum Nav:

Porchetta

post #1 of 11
Thread Starter 

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.

 

 

post #2 of 11

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. 


Edited by French Fries - 8/22/14 at 10:45am
post #3 of 11
Thread Starter 

Thanks for the feedback!  I'll try it text time.

 

Best,

Michele

post #4 of 11

Try soaking the butchers twine in oil. That or use less twine and spread out how closely you space the winding.

 

It's a mess to work with but I've found the oil can help to reduce how much the twine sticks.

post #5 of 11

Did you score the skin?

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
post #6 of 11
Thread Starter 

Interesting idea oldschool, thanks.

 

Michele

post #7 of 11
Thread Starter 

Ordo,

 

Yes, I scored both the rind and the meat side.

 

Best,

Michele

post #8 of 11

Check Genaro doing porcheta. No scoring of the skin in many Italian recipes.

 

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
post #9 of 11

On a side note one of my favorite Iron Chef America episodes is Batali vs. Jamie Oliver, with Genaro as Jamie's sous. Pretty entertaining.

Food nourishes my body.  Cooking nourishes my soul.
Reply
Food nourishes my body.  Cooking nourishes my soul.
Reply
post #10 of 11
Thread Starter 

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.

post #11 of 11
Mmmmm, pork.

"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
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking