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Porchetta (and pork curry)

Canugghead
Canugghead Posts: 13,654
edited January 2021 in EggHead Forum
Oinky New Year!

Deconstructed a picnic shoulder NY eve.  Saved bone for future broth, not sure what to do with the skin yet, saved a small 'log' of meat for porchetta, used the rest for pork curry.





Loosely followed this porchetta recipe: https://jesspryles.com/recipe/pork-belly-porchetta-crispy-skin/ 
Got this piece of pork belly from freezer, kind of awkwardly narrow. Rubbed skin with salt and baking soda. Scored skin with diamond pattern, also slashed meat side for seasoning to penetrate. Stuffed belly with the log from picnic shoulder, seasoned with garlic, black peppercorn, fennel seeds, dried rosemary+sage+oregano, lemon zest, salt and rolled tight.

After tying the roll, I decided not to trim off the excess log sticking out from the ends, because I didn't want the ends to dry out and shrink on what's already a too-narrow porchetta. Instead I covered the ends with the picnic shoulder skin saved earlier, hence the funny 360 surround skinned porchetta!


Decided to cook in XL using diy rotis, with lumps banked in front and rear. After three hours at 300-325 IT reached 150 but skin was still kind of rubbery


Cooked some chicken thighs on baby Traeger in about 30 min while porchetta was spinning.


Also made some ho-hum buns


In her recipe above Jess Pryles was able to get crispy skin in just two hours cooking at 300, probably because she had lump directly below the porchetta? I dunno. Anyway, I cranked up the temp to 400 for about 20 min and still didn't notice much difference to the skin. At that point I figured even if I spin till the sow comes home the skin won't crisp up  :)

I removed the rotis, removed lump fences and pushed lumps towards the centre. For the next 30 min I juggled the meat over direct 450-500 glowing lump and ended up with super crispy skin. TBH I was in panic mode though.


Very happy with the result, juicy meat with just-right seasoning (next time I'll add some chili flakes though), ate with crispy skin 'diamonds' on the side. Sinfully good  :) 


canuckland
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Comments

  • Mattman3969
    Mattman3969 Posts: 10,458
    Very well executed across the board!!

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • gmanrva
    gmanrva Posts: 429
    Wow, looks great
    LGE Mechanicsville Va, XLGE Wake Va., LGE Duck NC.
    Formely Gman2 before password debacle 
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  • caliking
    caliking Posts: 19,780
    Whoa! How many cooks are going on in this thread? Fantastic!

    Stuff like this makes me want to visit you again... with a plan to stay longer :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • caliking
    caliking Posts: 19,780
    Meant to ask what kind/style of pork curry did you make? I’m looking for ideas to steal. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • lousubcap
    lousubcap Posts: 36,698
    You are killing it.  There are so many impressive happenings throughout your post.  Way to improvise, power thru and bring it all home.  Congratulations across the board.
    Dang- Nailed the whole thing!
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Canugghead
    Canugghead Posts: 13,654
    Mattman3969 said:
    Very well executed across the board!!
    Thanks, I want to cook like you when I grow up  ;)
    canuckland
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  • Canugghead
    Canugghead Posts: 13,654
    gmanrva said:
    Wow, looks great
    Thanks, it took way longer than expected, thankfully I didn’t have a deadline  :)
    canuckland
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  • Canugghead
    Canugghead Posts: 13,654
    @caliking Anytime, hopefully we’ll get the vaccine before long.  I use the double fry pork curry recipe in the book Curry, curry, curry that you recommended, with some shortcuts. You have that book I presume.
    canuckland
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  • Canugghead
    Canugghead Posts: 13,654
    @lousubcap Thanks cap, it’s called flying by the seat of my pants 😂
    canuckland
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  • johnmitchell
    johnmitchell Posts: 7,358
    Absolutely fantastic 👏👏
    Greensboro North Carolina
    When in doubt Accelerate....
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  • Canugghead
    Canugghead Posts: 13,654
    @johnmitchell Thanks, I don't cook it often but it's hard to mess up any dish with pork belly 🐖
    canuckland
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  • JohnInCarolina
    JohnInCarolina Posts: 34,682
    Very very nice!
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Mattman3969
    Mattman3969 Posts: 10,458
    caliking said:
    Meant to ask what kind/style of pork curry did you make? I’m looking for ideas to steal. 
    Inquiring minds need to know. 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • paqman
    paqman Posts: 4,920
    😳😳😳

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • 500
    500 Posts: 3,184
    Super creative cook!
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • SciAggie
    SciAggie Posts: 6,481
    You have turned out some great cooks lately. I need to try porchetta again. My one attempt wasn’t everything I hoped for - but I’m sure it was pilot error. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • caliking
    caliking Posts: 19,780
    Canugghead said:
    @caliking Anytime, hopefully we’ll get the vaccine before long.  I use the double fry pork curry recipe in the book Curry, curry, curry that you recommended, with some shortcuts. You have that book I presume.
    Actually, I don't have that book. I have his other one "Tandoor" which has been an excellent resource, for building my tandoor, as well as recipes. 

    I'm glad that I was able to make a recommendation that you have enjoyed :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Canugghead
    Canugghead Posts: 13,654
    @SciAggie Thanks, means a lot coming from someone who cranks out amazing cooks all the time. I’ve made roulades many times, but this pork belly wrapped one is my first. Still trying to figure out how to get crispy cracklin consistantly, I think it may be easier to accomplish by broiling in the oven but that would mess up the oven big time and trigger the smoke alarm.
    canuckland
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  • Canugghead
    Canugghead Posts: 13,654
    edited January 2021
    Fresh batch of buns to eat with leftover. Instead of naked I applied some makeup (egg wash and sesame seeds)  :)

    canuckland
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