Making kind a porchetta
yoshmyster
Member Posts: 21,087 ✭✭✭✭
Picked up a bit of pork belly with skin, a small loin to put in the pork belly and a pound of hot Italian sausage that will be used as stuffing. The loin kind a smelled off. Washed the funk off and if it still smell bad tomorrow I'll toss it. The sausage and the loin will be wrapped by the pork belly and tied up a loaf (think sausage stuffed, pork loin, pork belly burrito). I know this is not traditional but I'm the cook
Got the belly salted, peppered and soaking in a bit of port. The loin just salted and peppered (so I can smell the funk if it returns). Need to get some fresh sage so I'll hit a nursery on my way home tomorrow. Now most will thrown it in the oven for a 2 - 3 hours but I'm thinking of steaming it for 20 - 30 minuets before throwing it in the oven. The steam will start rendering the fat so I can concentrate on making the skin crispy when it goes in the oven.
Maybe get some eggplant and throw them in the oven to get mushy. Roast some garlic and mush them in the eggplant.
Comments
If it even remotely smelled, toss it. Not worth it. Trust your instinct, "This smells off."
bustedknee - Not that kind a "pork" fest.
JimmyJack - It was one of those in a bag with liquid (blood and water). Maybe someone pulled it out and left it out on the cookie isle and they just popped it back in the reefer section after they found it couple days later? I blame the Muslims.
Yeah I was looking forward to pork, in pork wrapped in pork. Took a whiff and the funk is coming back. I'll cook it up alone and freeze it for a friend's dog. That reminds I do have a few bits of pork butt I steaked out in the freezer I could substitute for the stinky loin. I should've thought about this and saved a few bucks.
I'll need bread for the sandwiches.
Well got it kind a rolled. It looked more like a strung up horse shoe. After slicing a rainbow of porky goodness. But that's not until tomorrow. The thing is resting in the fridge un covered to dry up the skin. I suppose I could have rolled it up better but I kind a over filled it with strips of pork butt.
Oh took the rank loin back and I got my money back. I ended up buying lotto tickets with the refund. Good to know I can return things in COVID era.
After all the badmouthing about SPAM, it has been consistently sold out for months now. 😆
I have probably 20 cans, so I am good to go. Just been observing.
Glad you got your $$ back Yosh. Never even thought about the option of taking it back. Good on you.
The dog missed out on free eats but if the dog "leaked" in the house I'd feel bad for the pooch. I'm sure her owners are happy that there was no leakage.
Anyhow it came out pretty good. The skin could've been crisper and this would've been great in one of those RonCo Rotessery to crisp up the skin. I know I could've cranked up on the heat for the last 20 but it had such a beautiful brown without any burn. Think Tyra Banks all oiled up. Then the power outage (warm day) threw off the cooking time. I reckon I'll just pan fry it before sliding it in to a sandwich. That reminds me I need to go get some bread later today and maybe a 'mater?
The fresh sage and Italian Oregano I picked up made the whole house smell like I was making a pizza. I'll need to plant those. Oh the Thyme I picked up a while back was getting fried by the heat. Had I not picked up those herbs Friday I would've had "dried" thyme. A couple might not bounce back? I remember reading they're "supposed" to be drought tolerant.