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Porchetta Revisited

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Porchetta Revisited

Maryld | Dec 10, 2010 06:30 AM

I just ordered two 5 to 6 lb porchettas for Christmas dinner. (They're from the new Batali-Bastianich store in Port Chester, NY). The roasts consist of pork loin wraped in pork belly. I would like the pork loin to be spoon tender--not firm-- and the pork belly to be crisp and brown. I personally think low and slow is the way to go with pork, but is it possible to do this with pork loin? I've read all the other porchetta posts on this board as well as looking at a lot of chef's recipes--Jamie Oliver, the Zuni recipe, Ann Burrell, Batali, one from the NY Times, etc, etc. I'm thinking of putting them in a super hot oven and then turning down the heat to 300. Will this technique
be suitable with a loin as opposed to a shoulder or other fattier pieces of meat?

Also, how many minutes per pound does pork need at a low temperature? I would really appreciate input on this. Thanks in advance!

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