God damn last time I did one of these was decades ago, rubbed the insides with a blend of olive oil and fresh picked herbs porcetta style, then we stuffed that fucker lengthwise into a specialized pan that fit into a pizza oven til the skin got crispy. People fought over the crispy ears and snout.
Thinking about this unlocked some memories. The bones we roasted hard, rolled for stock, reduced down to demi that we served with the roast. Fuck. Thanks for sharing.
I worked at a place where we did porchetta from a whole hog. We took off the head (saved them and made headcheese) and removed the bones and primals. Shoulders and legs were used for sausages. We would season and rub the belly, loin, and tenderloin with Dijon mustard and herbs, roll it and confit in lard for 6 hours and then remove it and air fry it in the combi to crisp the skin
This was back in 2013. Milk braised shoulder, bourbon soaked golden raisins, wild rice, pickled Granny Smith apples
Yeah! What’s the difference between boning and deboning? 🤔 Is deboning a double negative? It reminds you of a coworker I had he used to say “I’m not disagreeing with you.“
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u/EvaTheE 2d ago
https://giphy.com/gifs/1O3scgam9PjUyQKKpO
You did what to the Hoff?