Porchetta

Discussion in 'Food & Cooking' started by cuocomichele, Aug 22, 2014.

  1. cuocomichele

    cuocomichele

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    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.


     
    Last edited: Aug 22, 2014
  2. french fries

    french fries

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    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. 
     
    Last edited: Aug 22, 2014
  3. cuocomichele

    cuocomichele

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

    Best,

    Michele
     
  4. oldschool1982

    oldschool1982

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    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.
     
  5. ordo

    ordo

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    Did you score the skin?
     
  6. cuocomichele

    cuocomichele

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    Interesting idea oldschool, thanks.

    Michele
     
  7. cuocomichele

    cuocomichele

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    Ordo,

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

    Best,

    Michele
     
  8. ordo

    ordo

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

     
  9. teamfat

    teamfat

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    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.
     
    Last edited: Aug 23, 2014
  10. cuocomichele

    cuocomichele

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    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.
     
  11. koukouvagia

    koukouvagia

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    Mmmmm, pork.