GoFrogs91 Posted April 24, 2015 Report Posted April 24, 2015 Tried my first Porchetta this week. I went with a non-traditional recipe that used the pork belly, but omitted the loin. It was awesome! I will definitely do it again. The skin on the outside crisped up nicely and the meat was luxuriously tender. Super easy! 3 Quote
CeramicChef Posted April 25, 2015 Report Posted April 25, 2015 That is simply droolicious! Please pass a piece and a new drool bib! Beautifully done! Kudos tp ya. 1 Quote
tinyfish Posted April 25, 2015 Report Posted April 25, 2015 Yes sir, that is one fine prepared meal you have there. 1 Quote
MacKenzie Posted April 25, 2015 Report Posted April 25, 2015 Isn't that just the cat's meow, beautiful 1 Quote
ckreef Posted April 25, 2015 Report Posted April 25, 2015 Dang it that looks good. So many cooks to try - so little time. Quote
GoFrogs91 Posted April 25, 2015 Author Report Posted April 25, 2015 Dang it that looks good. So many cooks to try - so little time. Impossible to keep up with you my friend. Nice new smoking profile pic! I like it Quote
tony b Posted April 25, 2015 Report Posted April 25, 2015 What was your secret to crispy skin? I've done this once, with the loin inside, and the skin on mine didn't come out nearly as nice as yours! Despite the color, it was more chewy than crispy - think pork taffy. Interesting, but not what I wanted. 1 Quote
GoFrogs91 Posted April 27, 2015 Author Report Posted April 27, 2015 Baking powder on the outside. Even at 320F, the skin started to bubble and crisp. Quote
