Call me obsessive, pork belly is great for porchetta. Most of my staff don't like pork, they'd rather eat eggs or chicken and rice, all week long…whatever. I got a piece of pork belly for pate, but went with duck instead, so I seasoned up the belly,...
Testing a formula for sourdough ciabatta, and inspired by my friarielli, I decided to fill the holey crumb. Using a mix of porchetta and a splash of Korean mustard (Burnt & Salty), it was a simple process. Reheat some sliced pork, spread some oily slicked broccoli...
An American friend (thanks Judy!) told me about Roscioli Il Forno, describing it as “among Rome’s many food temples to visit” while… well, visiting. It’s actually two different places a quarter block apart in Rome’s neighborhood...
Nothing more delicious then crisp crackling pork skin, and seasoned pork belly rolled, yes, porchetta. This wonderful piece of prime Canadian pork belly I got from my butcher at Ridgewood European Pork store. Nothing easier, seasoned with traditional, sage, rosemary,...
I like porchetta, a dish known for it’s roasted and crackling skin. Someday I hope to get to try it in Rome, the city that claims it as a delicacy. But I have made some on my own in the past, usually using both the pork loin and belly. Recently I made one with...
