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Porchetta

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  • Grover5
    commented on 's reply
    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

  • Grover5
    commented on 's reply
    Brought it up to about 135

  • Jon Solberg
    replied
    NICE JOB! That skin looks amazing!

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  • OGMrWhite
    replied
    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.

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  • _John_
    replied
    Looks pretty awesome to me. I'm not usually a fan of belly, but maybe I've just been eating it wrong.

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  • Huskee
    replied
    WOW! Nice job Grover! Pork bliss right there. What temp did you take it to?

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  • Grover5
    started a topic Porchetta

    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!

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