Honoring an ancient tradition dating back at least to the 17th century, the Cariani family shows how to properly make porchetta. After butchering and deboning the pig, it is seasoned with salt, fennel, fresh herbs, and liver. Then the pig is trussed and cooked for 12 hours.
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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.