Saveur Porchetta Recipe
Questions about the recipe below:
Has anyone done this? Any thoughts on it? I am planning on it for an upcoming dinner but I feel I may need to do it ahead of time. Thinking of doing the roasting beforehand and letting it rest until we get to the crisping.
I have read through the comments but I don't know whether they all make logical sense to me.
1. better to go three hours at 325 or 6-8 at 225?
2. If the latter, still wrap in plastic? Not a technique I would generally use but I am game.
3. Thinking of omitting the baking soda for the browning. Anyone used this technique? Could I instead add it to water to make it basic and then mist the browning meat? Wrong idea? What about mixing it with salt? I am anxious about getting an even distribution.
So current thinking; roast the pork ahead of time (either at 325 or 225), let it rest. Bring the cold roast to the party. Brown in an oven (sans Baking Soda or using a method above to get even distribution).
What about sides? Simple, Tuscan, no beans (sadly).
I have not seen that recipe, but consider the following one as a tastier sounding option. Note the cooking temp and time:
Based on the sides offered at PorchettaNYC and the one in Toronto, ideal sides might include: oven roasted potatoes and some of the cracklings from the pork skin, sauteed rapini with garlic and chile flakes, or sauteed mushrooms with herbs and garlic. Beans could be served hot, cold or in a hearty soup, served in small portions. I would offer some grainy Dijon-type mustard and crusty bread or rolls.