Can't wait to try your blend of spices. I have made Porchettas before with the pork loin. The first with the loin still attached and butterflied and the second with an unattached loin. The first one worked fine but the second (unattached) loin ended up too over cooked. There may have been some other things going on, but I have not tried it with the loin since. Thanks for a great video.
Oh nice! Sounds like you have some experience. I believe traditionally it's with half a hog boned out, seasoned and roasted. Often over a spit. You can always throw a loin in the center of a belly and proceed with this recipe. Many different methods, recipes, and techniques. This one happens to be my favorite, and it always turns out incredibly delicious. Thanks for watching and let me know how your porchetta turns out next time you make it!
Yummy! Happy Holidays. Peace, love and harmony.
Thank you for watchman and same to you!
tru big dog chef 🔥
Thank you boss hog
Can't wait to try your blend of spices. I have made Porchettas before with the pork loin. The first with the loin still attached and butterflied and the second with an unattached loin. The first one worked fine but the second (unattached) loin ended up too over cooked. There may have been some other things going on, but I have not tried it with the loin since. Thanks for a great video.
Oh nice! Sounds like you have some experience. I believe traditionally it's with half a hog boned out, seasoned and roasted. Often over a spit. You can always throw a loin in the center of a belly and proceed with this recipe. Many different methods, recipes, and techniques. This one happens to be my favorite, and it always turns out incredibly delicious. Thanks for watching and let me know how your porchetta turns out next time you make it!