Porchetta Revisited

[Maryld]

I just ordered two 5 to 6 lb porchettas for Christmas dinner. (They're from the new Batali-Bastianich store in Port Chester, NY). The roasts consist of pork loin wraped in pork belly. I would like the pork loin to be spoon tender--not firm-- and the pork belly to be crisp and brown. I personally think low and slow is the way to go with pork, but is it possible to do this with pork loin? I've read all the other porchetta posts on this board as well as looking at a lot of chef's recipes--Jamie Oliver, the Zuni recipe, Ann Burrell, Batali, one from the NY Times, etc, etc. I'm thinking of putting them in a super hot oven and then turning down the heat to 300. Will this technique
be suitable with a loin as opposed to a shoulder or other fattier pieces of meat?

Also, how many minutes per pound does pork need at a low temperature? I would really appreciate input on this. Thanks in advance!

[fourunder]

Question.....is the pork loin a single roast, or has it been cut in half and folded over? If doubled over, it will require more cooking time.

Personally, I would slow roast it at a lower temperature between 200* - 225* to insure more uniform temperature throughout the roast.. Lower temperature roasting also retains the moisture and provides a higher yield. It also mimics the dry aging process that naturally breaks down the meat. I imagine you spent some well earned dollars on these Porchettas.....I would roast them with patience.

Whenever I do a pork loin roast @ 225*, it can take anywhere from 2-23/4 hours total time depending on the thickness of the loin. Center cuts would be on the lower scale for time.

I finish the roast with a high heat blast at the end....450* for about 10 Minutes.

[Maryld]

Thank you. I was hoping that you would answer--I saw your other porchetta posts. When I go to pick up them up, I will ask if it's a single roast or a doubled over one. To what internal temperature do you roast a loin--I'm assuming that you achieve a cut with a spoon consistency.

[fourunder]

To be honest, I never use a thermometer. I've cooked so many roasts I simply poke my finger into the meat to see the resilience around the expected time I believe the roast will take to be finished. I want my finger not to spring back at me, andIf it starts to become firm, it is beginning to start becoming over-cooked. Personally, I do not mind eating my pork loin @ medium-pink temperature and pork tenderloins @ medium-rare temperature. I find the more you cook the meats, the more tough the meat becomes. Most references will note an internal temperature of 160* must be reached to be safe......I do not buy into that belief myself, but that would mean you should remove your roast when it reaches 155* to allow for the 5-10 minutes rest period. Most chefs today will remove the pork when it reaches 145*-150* tenderloin/loin. It will definitely be more juicy and tender than at the higher temp of 155*-160*. If you are going to do the high heat blast at the end, I would tell you to do so @ 138*-140*.....

another question....

You mention the Porchetta is wrapped in pork belly. Does that mean thin slices of Pancetta/Bacon, or does that mean a full thick slab wrapped around the loin. The former would mean an approximate 2.5 hours cooking pre-high heat blast. I can't speak for the latter, as I've never done a roast prepared as such.... but I would imagine it would require 5-6 hours in the oven minimum.....this of course is for 225* as the temperature for reference.

[Maryld]

It's a full slab wrapped and tied around the entire loin--the finished product looks like a yule log.

[rhoneranger]

If it is the whole pork belly I would treat it like any porchetta made with the shoulder and do high heat to really get that pork belly cooked and crispy.

[fourunder]

If you look below, there is a thread.....

*the mother of all porchetta recipe cooking times*. one poster mentions a recipe from Saveur Magazine. Here's the link....

http://www.saveur.com/article/Recipes...

They recommend browning when the roast hits 130* for an additional 20 minutes.

Also, in commercial applications when roasting two items in the same oven, it is reecommended that an additional 30 minutes be added for the second roast....you do not double the cooking time.

[foreverhungry]

Interesting. It seems that porchetta is trying to mimic the traditional style of having the pork loin with skin attached, which has several advantages - the fat moisturizes the meat and adds flavor, and the skin makes for excellent cracklings. Problem is, you just can't find that cut any more, unless you talk to a processor to do it special for you. I'm guessing the Batali-Bastianich joint (are you referring to Eataly?) is trying to reproduce that by wrapping the loin in the belly. Very interesting.

Though I've never attempted something like that, but having made many porchetta's and braised many bellies, I would agree with fourunder's recommendations: 3 1/2 to 4 hours at 225 (perhaps up to 5 hours if they are chunky and folded over), with a blast at 450 to crisp the skin. I would probably pull it from the 225 oven when internal temp hits high 130's, loosely tent with foil while you get the oven temp up to 450, and crisp the skin for 10 minutes. That should give you enough residual heat to bring the whole thing up to medium.

Whatever you do, please post the methods and results. I'm really curious how it'll turn out!

[cat_d]

Hi all, I am now having a similar problem, but with a much smaller porchetta. I have a 1.2kg porchetta (about 2.7lbs - just for a small dinner party) - it's also a slab of skin-on pork belly wrapped around the loin. I want to go for the lovely slow roast approach at around 225 * and then blast it at the end. Do you have any idea how long roughly it would take to get the internal temp up to about 140* at 225* with a smaller porchetta? I haven't got a clue, and I don't want dinner to be ready before my guests arrive, or 2 hours after!
Replies would be greatly appreciated. Thanks!

[fourunder]

This is an older thread, and since I have adjusted my views to prepare a roast, roast until done, then hold for 1-2 hours, before initiating a 30 minute warming phase followed by the high heat blast.

Although weight is a crucial factor in calculating time, there are other concerns to consider as well.....most notably, the size and shape. The pork belly wrapped around the loin will also increase the overall time needed to reach the target of 140*. Periodically rotating the roast and the pan will aid in more uniform cooking. You may also want to consider cooking the roast on its side as well.

Without more specific details to the roast itself....If I were in your shoes, I would plan on roasting for a minimum of 4-5 hours roasting time and a minimum 1 hour holding or resting period. If the roast hits 140* sooner than expected, all you have to do is drop you oven down to it's lowest warming setting, which is usually 140* for gas ovens. It's far easier to hold a roast for a few hours, rather than rushing it to temperature. With a smaller roast like yours, 45 minutes before serving, you could start a warming phase @ 250* for 20-30 minutes, followed by the high heat blast or finish under the broiler to crisp the skin.

The following thread shows a recent Boston Butt i prepared. It took 8.5 hours to reach 160* and i held it for 2 hours before serving. You can see it was still very moist, so have no fear of finishing the roast early and holding for a couple of hours

http://chowhound.chow.com/topics/849393

[cat_d]

Thanks Fourunder! Am about to turn the oven on now. Wish me luck!

[fourunder]

As your title suggests, *Porchetta Revisited*, here's my most recent roast with a picture tutorial included.

* 9 x 16 Pork Belly
* 9 inch, 3 pound Pork Loin sliced lengthwise in half
* Pork Belly abraded with a sharp knife (as per Melanie Wong)
* Pig Skin poked and needled
* Pigskin scaled with boiling water
* Seasoned with Kosher Salt, Black Pepper, Garlic and Herbs
* Wrapped, Rolled and Tied
* 450* for 30 minutes
* 225* for four hours
* Internal temperature 140*
* Rested for 2 hours
* Warm up phase for 30 minutes @ 250*
* High Heat blast (500*) rotating roast twice @ 5 minutes intervals

Results:

A very nice roast with hard crackling skin, moist meat, although the belly portion a bit chewy. To be critical of myself and rectify that, I think I would do the following next time:

1. Increase the roasting time to 5-6 hours
2. Roast to 150* before resting
3. Add using Baking Soda to ensure softer texture/crispy skin

[fourunder]

As your title suggests, *Porchetta Revisited*, her's my most recent roast with a picture tutorial included.

* 9 x 16 Pork Belly
* 9 inch, 3 pound Pork Loin sliced lengthwise in half
* Pork Belly abraded with a sharp knife (as per Melanie Wong)
* Pig Skin poked and needled
* Pigskin scaled with boiling water
* Seasoned with Kosher Salt, Black Pepper, Garlic and Herbs
* Wrapped, Rolled and Tied
* 450* for 30 minutes
* 225* for four hours
* Internal temperature 140*
* Rested for 2 hours
* Warm up phase for 30 minutes @ 250*
* High Heat blast (500*) rotating roast twice @ 5 minutes intervals

Results:

A very nice roast, albeit hard crackling skin, with moist loin meat, and the pork belly portion bit chewy to be critical of myself. To rectify that, I think I would do the following next time:

1. Increase the roasting time to 5-6 hours
2. Roast to 150* before resting
3. Add using Baking Soda to ensure softer texture, crispy skin