Monday, June 15, 2009
My interpretation of such. Boneless pork poin which was butterflied(by yours truly), subsequently pounded out, rolled and tied. I'm aware of the cultish following this meat preparation has in Italy. So, by no means, do I state that his is an actual porchetta. However, I DID spit roast it, so, I will claim it was made in the STYLE of porchetta. Regadless, I sauteed my own guanciale, red onion, fennel, and some garlic. Added some fennel seed, pecorino, eggs and fresh bread crumbs. I spread the stuffing over the butterflied loin, rolled it up and tied 'er up tightly. Threw it on the spit for just a bit under an hour(removed about 148 degrees). Absolutely fantastic. I'll definitely try this on a fattier cut of meat soon, like the butt recommended in the Zuni cafe cookbook(I've read nothing but rave reviews). I've prepared this in the past and there's always been leftovers. I can attest there is not a better cold cut ever produced that can rival a slice of this on a roll or fresh, crusty bread................It was not to be this time around. Sucks.
Something else occurred to me. I am the sole cook in my household, and I do so 4-5 times a week, yet all my posts are salumi related. If there is any interest in me posting plain old cooking posts, chime in, I'd be glad to throw up some more posts!