All Pork Belly Porchetta

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bigwayne

Smoke Blower
Original poster
Jul 29, 2008
109
42
SF Bay area
Scored a nice big slab of pork belly at the new Chef store in town and decided to do a porchetta.
Went ahead and did it in the oven with a bit of a cheat with smoked salt. Came out better than my previous versions.
Main difference was using all pork belly and butterflying the belly. My previous versions had used pork loin or tenderloin inside the pork belly.

Step by step:
Butterflying
butterflying.jpg

Fat scored:
fat scored.jpg

Herbs and garlic:
porchetta herbs.jpg

Herbs applied:
herbs applied.jpg

Rolled:


rolled.jpg

Tied:
tied.jpg

Roasted:
roasted.jpg


Cut open:
pb_porchetta.jpg


Plated:
porchetta plate.jpg
 
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