tag:blogger.com,1999:blog-8450116885150562405.post2757264793598288383..comments2023-06-22T04:54:44.791-05:00Comments on Cooking 4 the Week: The Porchetta ProjectSunday Cookhttp://www.blogger.com/profile/11970869157225739725noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-8450116885150562405.post-5639115747981001492010-09-01T05:26:14.870-05:002010-09-01T05:26:14.870-05:00I'm sure sure shoulder would work fine (and be...I'm sure sure shoulder would work fine (and be a smaller roast). You've got to make sure you have a good amount of fat on the roast and of, course, you must have skin to ensure crackliness. I used the belly to follow Molly's method and also b/c I had one on hand in my freezer.Sunday Cookhttps://www.blogger.com/profile/11970869157225739725noreply@blogger.comtag:blogger.com,1999:blog-8450116885150562405.post-75155528646634173262010-08-31T22:15:38.356-05:002010-08-31T22:15:38.356-05:00Boneless pork shoulder would work, wouldn't it...Boneless pork shoulder would work, wouldn't it? Or do you really want belly in there too? I think in traditional prochetta they pretty much use the whole pig boned out? I'm salivating and cannot stop thinking about this picture and recipe even though there are other things I ought to be doing...JacquelineChttps://www.blogger.com/profile/13731070890266962010noreply@blogger.comtag:blogger.com,1999:blog-8450116885150562405.post-39038743483145699972010-08-31T05:24:58.490-05:002010-08-31T05:24:58.490-05:00Thanks Adele - I know have to get my butt back to ...Thanks Adele - I know have to get my butt back to Italy so I can try one in the original setting! Or at least to NYC to try one of the ones down there.Sunday Cookhttps://www.blogger.com/profile/11970869157225739725noreply@blogger.comtag:blogger.com,1999:blog-8450116885150562405.post-16698250150160146812010-08-31T01:32:42.720-05:002010-08-31T01:32:42.720-05:00The first time I ate porchetta, it was in a little...The first time I ate porchetta, it was in a little village just outside Rome, from an open-air stand - a big piece between slices of bread. The second time I ate porchetta, it was after I jumped back in the queue after scarfing down the first one! <br /><br />This looks incredible. :)adelehttps://www.blogger.com/profile/13540746999282967999noreply@blogger.comtag:blogger.com,1999:blog-8450116885150562405.post-32009784088879564622010-08-27T18:38:09.927-05:002010-08-27T18:38:09.927-05:00I lurve the pork and pork products. What's bee...I lurve the pork and pork products. What's been great for me is my pork guy - the pork I'm getting from him is just so delicious - nice and juicy and properly piggy. Supermarket stuff will never be the same.Sunday Cookhttps://www.blogger.com/profile/11970869157225739725noreply@blogger.comtag:blogger.com,1999:blog-8450116885150562405.post-48657691843978842112010-08-27T18:01:45.007-05:002010-08-27T18:01:45.007-05:00My parents sent me home from my recent visit a gre...My parents sent me home from my recent visit a great big hunk of bacon made by their Mennonite neighbors.<br /><br />I had a few slices for breakfast the morning I got back, and since then anything pork looks just outrageously sumptuous.Stefan Joneshttp://home.comcast.net/~stefan_jones/tan_jacket_lo.jpgnoreply@blogger.comtag:blogger.com,1999:blog-8450116885150562405.post-4599260565385952732010-08-27T14:46:06.630-05:002010-08-27T14:46:06.630-05:00Thanks Stefan!Thanks Stefan!Sunday Cookhttps://www.blogger.com/profile/11970869157225739725noreply@blogger.comtag:blogger.com,1999:blog-8450116885150562405.post-17168744766491013712010-08-27T14:39:56.463-05:002010-08-27T14:39:56.463-05:00That looks just lovely.That looks just lovely.Stefan Joneshttp://home.comcast.net/~stefan_jones/tan_jacket_lo.jpgnoreply@blogger.comtag:blogger.com,1999:blog-8450116885150562405.post-19449162061451100212010-08-27T13:32:40.973-05:002010-08-27T13:32:40.973-05:00I think my rolling challenge stemmed more from the...I think my rolling challenge stemmed more from the fact that I had two pieces that made up the outer layer so it was more wrapping than rolling. One thing that helped a lot: I tied two strings as tightly as I could around the roll and then snugged the belly and back back around the loin. <br /><br />My belly wasn't flat, so I did trim some of it down as well to make a flat piece. <br /><br />Have you posted pics of any of your experiences?Sunday Cookhttps://www.blogger.com/profile/11970869157225739725noreply@blogger.comtag:blogger.com,1999:blog-8450116885150562405.post-1341991979409548372010-08-27T13:25:43.925-05:002010-08-27T13:25:43.925-05:00Here's to worshiping at the altar of pork. Fa...Here's to worshiping at the altar of pork. Fatty, crispy, well seasoned, roasted pork. Amen<br />Looks delicious and perfect. Maybe try butterflying and/or pounding the meatiest parts flatter next time to make it easier to roll?splatgirlhttps://www.blogger.com/profile/00173432363152359639noreply@blogger.com