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Porchetta Roasting

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giorgionadi Feb 24, 2011 04:38 AM

I have one marinating in toasted coriander and rosemary. Higher temp (350) or lower temp (300)? Food porn to follow.

  1. o
    ospreycove Feb 25, 2011 12:56 PM

    If you take a whole pork shoulder and roast it overnight in a very slow oven, 250*F or slightly lower, as done by M. Batali, he puts it on the pan no rack, very few flavorings, just salt, pepper Garlic and thyme or similiar fresh herbs. Wow it is great!!! Only problem, about 3:00A M you have the fragrant aroma of this simple dish drifting throughout the house!!!! You will want to get up and have plate of it!!

    In the Batali house, says Mr. Molto, "we do it like a porchetta," -- that is, like a Tuscan-style suckling pig. He rubs the meat with fennel seeds, garlic, and rosemary, puts it in a 250 degree oven -- and he goes to bed. "Then I wake up and take it out," he says. "You need it to go eight hours. Then it needs to sit in its own juices -- and just sit there -- until it cools. Later, you reheat it in the same pan and carve it, and there's nothing better."

    Read more: http://www.esquire.com/features/food-...

    1. g
      giorgionadi Feb 25, 2011 07:13 AM

      I did not understand the hype of porchetta until prepared it last night. A proper porchetta is truly all it is cracked up to be. This may be the best preparation for a pork shoulder that I have ever had. I browned it first then cooked it for 3-4 hours at 325. Internal temp was 157....succulent.

      Oh yea...and i laid two slices of bacon over the top while roasting because there wasnt too much fat on the shoulder itself...took it off to serve and crumbled the bacon in to the mixture of potatoes, onion, garlic, and celery root. WOOF WOOF WOOF!!!

      Taken from terrible camera phone but still sooooo hot.

       
      3 Replies
      1. re: giorgionadi
        mnosyne Feb 25, 2011 07:39 AM

        Wow, it's only 8:30 in the morning and I'm drooling for porchetta. Best I ever had: at street market in San Sepolcro.

        1. re: mnosyne
          g
          giorgionadi Feb 25, 2011 07:43 AM

          It is kind of gross that I am thinking of porchetta this early as well. Esp after all that meat and wine. Nothing like the simplicity of the Italian kitchen.

          1. re: giorgionadi
            mnosyne Feb 25, 2011 08:00 AM

            You did a beautiful job!

      2. f
        fourunder Feb 24, 2011 06:12 AM

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

        In general, I will always recommend pork to roasted low and slow.....but it really depends on what cut or cuts of meat you are using. I've seen every cut from the shoulder down to the leg used in recipes and reference.....skin on or off.

        1. r
          RCC Feb 24, 2011 05:28 AM

          If you want a crispy outer layer, crank it up higher for first 15 minutes. 400.

          1 Reply
          1. re: RCC
            o
            ospreycove Feb 24, 2011 06:19 AM

            Ahhh..."Crusta" the crispy skin with a layer of fat underneath.When in Firenze I always request that from the Porchetta Panino guy at the Centrale Mercato. Sometimes he does not even wait for my asking!!!!

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