Tuscan Porchetta
Want to roast a suckling pig in the spring for a gathering. In Montalcino's market a guy sold slices of the pig with a wonderful, grainy and herby filling. The skin was crispy but not leather like. Want to serve in foccaccia as sandwiches.
Any suggestions on spices and techniques, especially to get a good skin? Cooking time, etc?
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pitu
May 7, 2007 11:03 AM
another Zuni porcetta fan here
http://www.chowhound.com/topics/343339 is a thread on doing a larger one
and I linked a bunch of earlier threads about this fabulous recipe in that thread -
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Deenso
May 5, 2007 07:22 PM
You might want to take a look at the Mock Porchetta recipe in the Zuni Cafe Cookbook. The flavors of the herbed stuffing could be just what you're looking for. I tried the recipe exactly as written, with a boneless pork shoulder, then tried it again using a 3.5-pound boneless pork loin, which I butterflied. The pork loin was more readily available right from the supermarket, easier to prepare and, in my opinion, much easier to slice and serve.
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re: Deenso
Rubee
May 6, 2007 02:03 PM
I really liked the flavors of the Zuni recipe too. The seasoning is capers, lemon zest, garlic, sage, rosemary, fennel seeds and black pepper.
Lots of reports and pics:
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