Comments on: Porchetta https://www.closetcooking.com/porchetta/ Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen. Mon, 28 Oct 2024 11:46:06 +0000 hourly 1 https://wordpress.org/?v=7.1.4 By: Thanksgiving Main Course Recipes - Closet Cooking https://www.closetcooking.com/porchetta/#comment-159642 Mon, 28 Oct 2024 11:46:06 +0000 https://www.closetcooking.com/2011/03/21/porchetta/#comment-159642 […] with Apple Chutney Apricot Glazed Bacon Wrapped Cajun Pork Tenderloin Roasted Lamb in Coffee Sauce Porchetta Guinness Glazed Slow Cooker Corned Beef Bacon Wrapped, Mushroom and Spinach Stuffed Pork Tenderloin […]

]]> By: Anonymous https://www.closetcooking.com/porchetta/#comment-63887 Fri, 30 Dec 2016 03:28:21 +0000 https://www.closetcooking.com/2011/03/21/porchetta/#comment-63887 I cannot wait to try this recipe, but would a pork belly that size really be only 2 lbs? I am finding ones that size being several lbs heavier. Thanks!

]]> By: kevin https://www.closetcooking.com/porchetta/#comment-56690 Mon, 27 Jan 2014 13:42:13 +0000 https://www.closetcooking.com/2011/03/21/porchetta/#comment-56690 Bill Bell: Yes, that is right, the skin side want to be out to get crispy! Good catch! I have corrected the recipe

]]> By: Bill Bell https://www.closetcooking.com/porchetta/#comment-56675 Sun, 26 Jan 2014 18:16:48 +0000 https://www.closetcooking.com/2011/03/21/porchetta/#comment-56675 Don't you mean to tie on the pork belly with the skin side out?

]]> By: kevin https://www.closetcooking.com/porchetta/#comment-54930 Wed, 02 Oct 2013 14:04:21 +0000 https://www.closetcooking.com/2011/03/21/porchetta/#comment-54930 htejani: You can remove the fat layer form the pork butt and the belly will keep the roust nice and moist.

]]> By: htejani https://www.closetcooking.com/porchetta/#comment-54896 Mon, 30 Sep 2013 01:47:11 +0000 https://www.closetcooking.com/2011/03/21/porchetta/#comment-54896 Do you keep the fat layer on the pork butt?

]]> By: Anonymous https://www.closetcooking.com/porchetta/#comment-40468 Thu, 31 Mar 2011 22:12:04 +0000 https://www.closetcooking.com/2011/03/21/porchetta/#comment-40468 I saw your recipe for the porchetta sandwich, but I didnt know what porchetta was! OMG I am glad I know now. This looks amazing.

THanks for changing my life!

]]> By: Kevin https://www.closetcooking.com/porchetta/#comment-40461 Thu, 31 Mar 2011 12:32:11 +0000 https://www.closetcooking.com/2011/03/21/porchetta/#comment-40461 Anonymous: I normally get my meat at the Saint Lawrence Market. Some of the butchers carry small pieces of pork belly and there is a sausage place, Sausage King it think, that is where I got the full pork belly, though you have to ask for it.

]]> By: Anonymous https://www.closetcooking.com/porchetta/#comment-40450 Wed, 30 Mar 2011 21:18:51 +0000 https://www.closetcooking.com/2011/03/21/porchetta/#comment-40450 Kevin, great-looking recipe. I'm a follow Torontonian and I'm curious where you get your meat? I have trouble finding pork belly and the pork shoulder at most butcher is far too lean.

Thanks

]]> By: Kevin https://www.closetcooking.com/porchetta/#comment-40392 Tue, 29 Mar 2011 11:04:47 +0000 https://www.closetcooking.com/2011/03/21/porchetta/#comment-40392 Anonymous: I have seen a few versions where the pork belly is skipped. You may want to replace it with something like bacon, pancetta or prosciutto to help ensure that the pork stays nice and moist and it will also add even more flavour.

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