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Porchetta help!

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Porchetta help!

monopod | Dec 28, 2011 02:38 PM

I'm making my first porchetta for new year's eve. Planning on using Bon Appetit's recipe, http://www.epicurious.com/recipes/foo..., which calls for a 5-6 lb pork belly and 2-3 lb pork loin to feed 12-15 people. Then I look at Saveur's porchetta recipe, http://www.saveur.com/article/Recipes..., and it calls for 12-15 pounds of pork belly and 3-5 lbs of pork loin - nearly THREE TIMES as much meat - and says that it only feeds 10-14 people! What gives? I've got 14 people to feed, and no idea how much I need to buy.

Also, Bon Appetit recommends high heat first, followed by low; while Saveur recommends the opposite (cook till done at low heat, then broil to crisp the skin). I was thinking of doing the low and slow cooking the day before and then just doing the broiling the evening of. Does that seem reasonable?

Finally, Bon Appetit says to cook to an internal temp of 145 degress, Saveur says 130 degrees, and another recipe (at SeriousEats.com, though it's for an all-belly porchetta) says to go all the way to 160. Help!

Thanks!

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