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Porchetta from pork belly
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Used a Pork belly and trimmed as much fat as I could from it. Scored the skin with a sharp knife, added the spices (meatheads recipe) to the meat side and rolled it up, then covered the skin with salt and left it uncovered in the fridge for 2 days for the skin to thorughly dry out as that is key in making the skin crispy. Jacked the oven as high as it would go (200c/400f) and gave it 20 mins to make the skin pop, then opened the oven door for a min to drop the temp back to 275f and continued cooking until it reached 150f internal.
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Club Member
- Aug 2017
- 10130
- Hate Less, Cook More
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Yea I saw you post this on IG, that sure is a whopper. I've made a couple of small ones in the past but been a couple of years since doing one. I even sourced the fennel pollen used in the authentic Italian recipe. Gotta admit, yours is fit for a king and could feed an army. Well done once again !!
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Founding Member
- Jul 2014
- 5136
- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
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