Porchetta—crispy, meaty, oh so fatty.
A 10-pound slab of belly was procured from Deluxe Food Market in Manhattan Chinatown, then prepped and seasoned by following this Serious Eats recipe. Roasted for 4.5 hours at 300°F, plus an additional 25 minutes at 500°F to achieve that golden, crackling skin. I wish there was a way to fully capture the satisfying sound and feel of the knife slicing through!
As for the colorful side dishes:
- Potato and green bean salad with anchovy-garlic dressing
- Cabbage salad with lime vinaigrette
- Carrot salad with tahini, pistachios, and crunchy chickpeas
- Cucumbers, lightly salted, with a splash of yuzu juice
For drinks, bellinis with homemade white peach puree. For dessert, homemade coconut ice cream. More on that in a later post.
All in all, a delicious evening with some of my favorite people. Special thanks to My Khanh for making the potato salad dressing, and to Jason for providing a second kitchen (stocked with every cooking supply imaginable!) and extra chairs, despite not being there in person to partake.
I now understand now why porchetta recipes usually involve wrapping the belly around a piece of tenderloin. I love pork belly, but all that fat, while delicious, was almost too overwhelming. Adding tenderloin would result in a better meat to fat ratio—noted for next time.
Lastly, the Thermapen is life-changing.