i am NOT a competitive person. i like to think i choose my battles wisely and even if i lose, i'm usually ok with it.
but not this time.
i tried to make the porchetta a couple of weeks ago and FAILED. the seasoning was good but the meat was tough and dry. i reckon it was the wrong cut and the recipe was probably not suited for shit convection oven like mine. this time, i would NOT be getting it wrong.
armed with a fatty pork belly and some butchering twine, i made the roll keeping the fat side up.
next it went into the pressure cooker for a little over an hour. i had to stop it once to add more liquid. the first steam was with water and the second was white wine.
after the meat was tender, i transferred it to a baking dish and threw it in the oven for about an hour.
no cracklin's as i can't really get a cut with skin but the meat was juicy and the flavor was good. perhaps a tad strong on the fennel - will have to cut back next time - but i reckon it was far more successful than not.
didn't go to the bakery so just had it with a piece of toast and some tangy coleslaw. yum.
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