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Porchetta

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    #1

    Porchetta

    Finished up the back yard redo and fired up the grill for the first time. Rotisserie a porches - pork loin wrapped in pork belly. Rubbed the belly with garlic and herbs. Brined the loin for a few hours before cooking over open fire for 3 1/2 hours. Came out as good as it looks!
    3 Photos
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    #2
    WOW! Nice job Grover! Pork bliss right there. What temp did you take it to?

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    • Grover5
      #2.1
      Grover5 commented
      January 16, 2015, 08:27 PM
      Editing a comment
      Brought it up to about 135
    #3
    Looks pretty awesome to me. I'm not usually a fan of belly, but maybe I've just been eating it wrong.

    Comment

      #4
      Belly can blow you away or seriously disappoint.

      A near by restaurant does a Porchetta sandwich that is awesome. they cut it 1/2 thick and top it with a simple daikon slaw. One of the best sandwiches I can get around here.

      Comment

      • Grover5
        #4.1
        Grover5 commented
        January 16, 2015, 08:28 PM
        Editing a comment
        Thats how we dealt with the leftovers - chopped up, fried crisp and put into a roll with broccolini saluted with butter and garlic. Topped with melted provolone
      #5
      NICE JOB! That skin looks amazing!

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