"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 12-18-2014, 05:53 AM   #1
Head Chef
 
creative's Avatar
 
Join Date: Jun 2014
Location: UK
Posts: 1,614
Question Adapting a Porchetta recipe.....

I have a recipe for porchetta that uses a 1 kg. rolled pork belly joint. None of my local shops have this but they do have smaller joints of pork belly, i.e. 0.5 kg. The recipe has stuffing that is rolled up and tied.

I am wondering whether buying 2 x 0.5 kg of pork belly, and placing the stuffing inbetween - like a sandwich would work, e.g. similar cooking times etc. I realise that the skin on the bottom belly layer would not crisp up so was thinking of slicing this off and baking it crisp separately.

The original recipe is at a low temp (Mk.2/150o1C) for 2 and a half hours - crisping up the skin under the grill at the end briefly.

Would this sandwich method work or am I overlooking something?

__________________

__________________
"All you need is love. But a little chocolate now and then doesn't hurt" (Charles M. Shulz)
creative is offline   Reply With Quote
Old 12-18-2014, 07:58 AM   #2
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,793
you could use a rack to keep the bottom piece out of the liquid. I have used a hook to hang meat in the oven before. Just put the rack on the highest level and hang it with a hook and put a drip pan under neath it on the bottom rack or oven floor. I do char siu this way.....
__________________

__________________
Rocklobster is online now   Reply With Quote
Old 12-18-2014, 08:15 AM   #3
Head Chef
 
creative's Avatar
 
Join Date: Jun 2014
Location: UK
Posts: 1,614
Ah yes of course - the rack solves the issue of keeping the bottom skin unsoggy.

However, the recipe as a whole...would it "work", i.e. be the same approximate cooking times if cooked as 2 slabs with stuffing inbetween, rather than rolled up with the stuffing? It would amount to the same weight but not the same shape. To get an idea of whether the cooking time is likely to be much different would help since it effects what I have with it.
__________________
"All you need is love. But a little chocolate now and then doesn't hurt" (Charles M. Shulz)
creative is offline   Reply With Quote
Old 12-19-2014, 09:12 AM   #4
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,324
When I make porchetta, I use pork loin, cut open like a book (so you have a flat rectangle of meat). I then wrap the belly fat around it, so I roll the stuffed pork loin, then roll the belly fat around that and tie it off. My BFF in high school was Italian and that is how her grandma adapted to making porchetta in Northern MN.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 12-19-2014, 09:49 AM   #5
Head Chef
 
creative's Avatar
 
Join Date: Jun 2014
Location: UK
Posts: 1,614
Quote:
Originally Posted by CWS4322 View Post
When I make porchetta, I use pork loin, cut open like a book (so you have a flat rectangle of meat). I then wrap the belly fat around it, so I roll the stuffed pork loin, then roll the belly fat around that and tie it off. My BFF in high school was Italian and that is how her grandma adapted to making porchetta in Northern MN.
Yes I know about that method...that also would require a bigger piece of pork belly than is available locally to me.
__________________
"All you need is love. But a little chocolate now and then doesn't hurt" (Charles M. Shulz)
creative is offline   Reply With Quote
Old 12-19-2014, 10:04 AM   #6
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,913
I think if the "sandwich" is thinner, it will take less time to cook because it won't take as long for the heat to reach the center. Hard to guess how long, though. I've never cooked pork belly.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 12-19-2014, 11:32 AM   #7
Head Chef
 
creative's Avatar
 
Join Date: Jun 2014
Location: UK
Posts: 1,614
Quote:
Originally Posted by GotGarlic View Post
I think if the "sandwich" is thinner, it will take less time to cook because it won't take as long for the heat to reach the center. Hard to guess how long, though. I've never cooked pork belly.
Ah yes, that makes sense. Thanks.
__________________
"All you need is love. But a little chocolate now and then doesn't hurt" (Charles M. Shulz)
creative is offline   Reply With Quote
Old 12-19-2014, 12:11 PM   #8
Head Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,048
Quote:
Originally Posted by GotGarlic View Post
I think if the "sandwich" is thinner, it will take less time to cook because it won't take as long for the heat to reach the center. Hard to guess how long, though. I've never cooked pork belly.
Me either, but here's a suggestion born of ignorance, since I don t know the shape of the pieces of belly you are using. Couldn't you start the wrapping, then when you get to the end of the first piece, use a couple of toothpicks to secure the end of the first piece and the beginning of the second piece, finish the wrapping, tie the bundle, then remove the toothpicks?

Keep in mind that I don't even know what these pieces of pork belly look like, so if this is just a stupid idea, be gentle with me.
__________________
Rick
RPCookin is offline   Reply With Quote
Old 12-19-2014, 12:13 PM   #9
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,913
RP, that could work, depending on how thick the pieces are.

https://www.google.com/search?q=pork+belly
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 12-19-2014, 12:46 PM   #10
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,064
Don't we get our bacon from pork belly?
__________________

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Reply

Tags
recipe

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:04 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.