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Porchetta from pork belly

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    Porchetta from pork belly

    Meathead wanted me to post post some pics here on the recipes page
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    #2
    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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    • EdF
      EdF commented
      Editing a comment
      Great technique and outcome!

    #3
    That's a winner right there.

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      #4
      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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        #5
        Great job as usual.

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          #6
          Very nice. The skin sure looks good! Way to roll (pun intended ​​​​​​)

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