Double pork porchetta
Pork second courses
First cooked porchetta at the Mugnaini wood fired cooking school in Tuscany. Outdoors, playing bocce, drinking Prosecco, but ah well, back to the recipe. In Italy they stuffed a suckling pig with pork loin and proceeded onward. Andrea Mugnaini shows us how in "The Art of Wood Fired Cooking", Gibbs Smith, 2010. The whole pig seemed a bit much for household use so I looked around. In September of 2011 Bon Appetit provided a great recipe coupled with excellent instructions and pictures. After trying it once I married the two recipes and added some different spices, port and other ingredients. The result is a show stopper. It takes about an hour to assemble and then marinates uncovered in its own spices for at least two days to totally make the skin crisp. Roasting is simple and slicing beautiful rounds of porchetta is a snap. The good news is that a slice fried the next day and served on a ciabatta roll or baguette with a little mustard is killer good.
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