Pork Head Porchetta

[Chef Perry]

This was a bit of work, lol, but totally worth it. I've done a lot of porchettas, but I think this was the best I've tasted.

Skinning the head was the hardest part. I'm sure it gets easier with practice, but is was a pain for a first timer.

Stuffed with pork belly, and shoulder slices. Then rubbed with spices and herbs.

Rolled the whole mess up, the wrapped in cheesecloth

All tied up in a pretty package, and ready for her 24 hour bath in the sousvide.

Cooked, unwrappped, and ready for roasting!

3 hours in the Caja China, and all done!

 

[SmokinAl]

I have never had that before, but it sure looks & sounds good!
Nice job & congrats on making the carousel!
Al

 

[atomicsmoke]

Wow. That is impressive. I cook pig heads into headcheese twice a year, but skinning the head? That is commitment.

Head meat/skin, belly and shoulder....that could only taste awesome.

Nice job.

 

[chilerelleno]

Ooooutstanding!
An incredible piece of work to create such a delectable dish of our most divine swine.
Great pics to show it off.
Congrats on a well deserved Carousel ride.
Like!

 

[daveomak]

" ... Amazing job... I can only imagine how flavorful that would be.. The spices... textures... worthy of a 'last meal" menu item...

 

[petehalsted]

Is Porchetta Italian for Pork Overdose!!! I didn't think it was possible to OD on pork but you might be dangerously close! Man that looks good!!!

 

[chilerelleno]

Also... Tell me about your avatar picture, what's on the platter?

 

[Chef Perry]

Thanks man! Kinda a cross between the French Tete De Porc Farcie, and classic Roman porchetta. A thick slice of this on top of a plate of pommes puree is pretty hard to beat, lol.

I love headcheese too, but my attempts have been hit and miss (old school "boil the trotters" for the aspic.) Any suggestions?

Thanks!

 

[Chef Perry]

I do an annual "Deep end of the pool" dinner for friends and family. That's a whole roasted beef head, barbacoa-style, from a couple of year ago.

 

[Chef Perry]

I have never had that before, but it sure looks & sounds good!
Nice job & congrats on making the carousel!
Al

Thanks, Al! Hey...several folks have congratulated me on this "carousel" thing...I'm clueless, lol. What is that?

 

[Chef Perry]

Ooooutstanding!
An incredible piece of work to create such a delectable dish of our most divine swine.
Great pics to show it off.
Congrats on a well deserved Carousel ride.
Like!

Thanks, man!

 

[Chef Perry]

Is Porchetta Italian for Pork Overdose!!! I didn't think it was possible to OD on pork but you might be dangerously close! Man that looks good!!!

I think it's ancient Florentine for "order more Lipitor"... ;)

 

[tallbm]

Wow nice!

If we have a Halloween throwdown challange you could surely do this and try to keep the pig head skin looking like a pig head for a win!

Also I was thinking "Halloween Mask" idea when I saw this thread :P

 

[chilerelleno]

Thanks, Al! Hey...several folks have congratulated me on this "carousel" thing...I'm clueless, lol. What is that?

Go to the banner at the top of the page, click on it. Below the banner of the home page is another banner that is linked to several featured cooks. It is a scrolling banner, the cooks go round and round, hence it is dubbed the Carousel.

 

[ab canuck]

That is a great looking meal, a tremendous amount of work involved. Congrats on the great job, and making the carousel.

 

[Chef Perry]

Go to the banner at the top of the page, click on it. Below the banner of the home page is another banner that is linked to several featured cooks. It is a scrolling banner, the cooks go round and round, hence it is dubbed the Carousel.

Cool, thanks!

 

[burgerbob]

This looks absolutely amazing, who knew a pig face could look so delicious. Congrats on making the carousel.
POINT!

 

[indaswamp]

Fantastic!

 

[bdskelly]

A “bit of work” ?.. LOL Awesome Post Chef. Beautifully done. Like! B