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More Porchetta

dsc_2156-1600x1200The other half of that pork belly I bought back from Behrmann’s.  I bought an additional small tenderloin to wrap up inside.  I butterflied it and pounded it flat and gave it a smear of  the same rub as I used the last time:  Rosemary, sage, thyme, garlic, fennel fronds, toasted black peppercorns and fennel seeds all processed into a paste with a little olive oil.dsc_2154-1600x1200I did the rub on the meat side and a salt/baking soda rub on the skin side and left it to dry in the fridge, skin side up, for 2 days.  I set it out on the counter at room temp for a couple of hours this morning, then rolled it up and tied it.  It spent 4 hours in a 300 oven on a rack.  I pulled it and drained the fat from the pan, cranked the temp on the oven to 500, and gave it another 30 minutes or so, checking every 10.  It’s a wonder it didn’t set off the smoke alarm.

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Posted on February 16, 2017, in Fun with Food, JeffreyW and tagged , , . Bookmark the permalink. Leave a comment.

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