The slicing of Italian roast pork and the making of a porchetta sandwich at the Hester Street Fair:
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Roli Roti rotisseur, Thomas Odermatt, puts together a porchetta sandwich at the Ferry Building Farmer's Market.
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Chef Ben Ford, of Ford's Filling Station in Los Angeles, explains how he makes porchetta, a deboned suckling pig that's seasoned with fennel, rosemary, and other herbs, rolled up, and roasted. It's served with beans ...
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Made this wonderful Porchetta tonight for dinner. Came out perfect. The meat or pork belly and tenderloin came from restaurant depot. Took a little longer than 3 hour to make as it was a little windy outside. Th...
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Chef Vat demonstrates how to make the Italian staple, Porchetta.