The chef-owner of LP’s Quality Meats in Sydney shares his recipe for the rolled and roasted pork as well as an elaborate mash and gravy – and green beans braised with six garlic cloves
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(Pictured above)
Traditionally porchetta refers to a whole deboned pig that’s been rolled, stuffed, trussed and roasted. Since you’d need an army to get through the thing, a few variations have been popularised to make it much more manageable. The most common variation consists of half a deboned middle of the pig (the belly and the loin cuts) rolled and trussed to form a large cylinder. I have always found this a tricky cut to cook – while the belly is forgiving, the loin often ends up dry. Making a porchetta with only the belly gives a more consistent and, to my mind, better result.
Continue reading… The chef-owner of LP’s Quality Meats in Sydney shares his recipe for the rolled and roasted pork as well as an elaborate mash and gravy – and green beans braised with six garlic clovesGet our weekend culture and lifestyle email(Pictured above)
Traditionally porchetta refers to a whole deboned pig that’s been rolled, stuffed, trussed and roasted. Since you’d need an army to get through the thing, a few variations have been popularised to make it much more manageable. The most common variation consists of half a deboned middle of the pig (the belly and the loin cuts) rolled and trussed to form a large cylinder. I have always found this a tricky cut to cook – while the belly is forgiving, the loin often ends up dry. Making a porchetta with only the belly gives a more consistent and, to my mind, better result.Sign up for the fun stuff with our rundown of must-reads, pop culture and tips for the weekend, every Saturday morning Continue reading… Australian food and drink, Italian food and drink, Winter food and drink, Pork, Potatoes, Food, Vegetables