Call me obsessive, pork belly is great for porchetta. Most of my staff don't like pork, they'd rather eat eggs or chicken and rice, all week long...whatever. I got a piece of pork belly for pate, but went with duck instead, so I seasoned up the belly, rolled...
Impulse shopper, I bought an Anova circulator sous vide cooker, then just let it sit and collect dust not quite sure of its potential. But with some new fennel pollen bought for a bread, I took a leap to modernist realm of cooking by way of pork belly porchetta. In...
I like porchetta, a dish known for it's roasted and crackling skin. Someday I hope to get to try it in Rome, the city that claims it as a delicacy. But I have made some on my own in the past, usually using both the pork loin and belly. Recently I made one...
Like cupcakes, Porchetta has become a staple among foodies. Both leave you with a bit of guilt, but porchetta strikes me as more of a genuine delicacy, In Italy, the porchetta consists of a whole deboned roasted pig. Our version in America is a...
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