Any Italians out there?

Discussion in 'General Discussion' started by tdssmoke, Jul 21, 2013.

  1. tdssmoke

    tdssmoke Fire Starter

    I want to make something I've eaten as street food in Italy. It's called porchetta. They stuff a whole hog with about a bushel of rosemary and garlic and cook til it's pull apart tender. I'd like to make something like this with a butt. Any ideas about how to get the rosemary and garlic into it? I use an MES30.

  2. I'm not Italian but I did live in Italy three years.  Roasting skin-on pork belly that's been wrapped around a pork loin gives the best results IMHO. 

    1. Set belly skin side down. Using a knife, score the belly flesh in a checkerboard pattern 1/3" deep so roast will cook evenly.

    2. Flip belly skin side up. Using a paring knife, poke dozens of 1/8"-deep holes through skin all over belly. Don't be gentle! Keep poking.

    3. Using the jagged edge of a meat mallet, pound skin all over for 3 minutes to tenderize, which will help make skin crispy when roasted.

    4. Turn belly and generously salt both it and loin; Season with garlic and fresh herbs and spices to your taste. Arrange loin down middle of belly. Top with orange slices.

    5. From the narrow end, roll tightly toward the broad end, tie crosswise with kitchen twine at 1/2" intervals. Trim twine.

    6. Cook direct searing outside then cook indirect ~20 mins  per lb until 145*.

    I've used this method which is a compilation of various methods found on the internet.  Food Network's Anne Burrell has a good one as well.  I'd post the link but I'm not allowed to per the rule book.
  3. geerock

    geerock Master of the Pit SMF Premier Member

    I love smoking porchetta. I've done it Bama's way but I also like using a pork butt and basically filleting the long way so that you can layer your herb mix between the meat and then tie her up for smoking / cooking.
    And don't forget the fennel sticks inserted into slits from the outside. To me thats what gives you that true italian porchetta flavor. I'm sure porchetta is regional in flavor and prep in Italy, but this is how my Calabrese Italian mother makes hers........minus the smoking that is. Maybe cause its a bit easier. Whatever way you go best of luck to you.
    Last edited: Jul 21, 2013
  4. Great idea using a butt Geerock.  Do you simply cut the pork butt down the middle and open it like a book? ...or cut it roulade style and roll it around the mixture like a jelly roll?
  5. tdssmoke

    tdssmoke Fire Starter

    Thanks for the porchetta wisdom!
  6. geerock

    geerock Master of the Pit SMF Premier Member

    Yeah, that roulade thing is how I do it....... just didn't know it was called "roulade". :biggrin: Thanks. Learned something new so its a good day.
  7. moikel

    moikel Master of the Pit OTBS Member

    BamaBBQ has this covered. Ate a lot of it in Abruzzo region over the years .Done here by local Italians . Mix of garlic,cbp,salt,rosemary & fennel seed seems to be the preferred mix.

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