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Monday, January 11, 2010

Welcome! - Mini Porchetta

 Well folks, it all starts here. I have been running In Danny's Kitchen on Facebook for over 2 years and have finally made the transition to a blog.  Why so long?   Well, fear of the unknown perhaps but here we go!
 I am not a professional chef but  my passion for cooking and feeding people far surpasses that of any hobby I have.  Food brings people together in any event.  The tasting, the sharing or even the sheer enjoyment of trying something you like for the very first time.  But what it really creates is memories. Have you ever realized that you can remember a fantastic meal from an event you attended long ago?
So here In Danny's Kitchen,  I am creating food but I would also like to create memories.

One of my fondest memories was a Father's day  event my family had .
In honor of our fathers we celebrated with close family ,  friends and of course a lot of food.
My contribution to this party was what I like to call Mini Porchetta. A succulent roasted pork belly stuffed with seasoned pork shoulder.  Beautifully tender meat surrounded by crispy pork skin crackle. Truly a taste to remember.

Mini Porchetta

Well this first recipe is actually pretty simple.  It requires a few key ingredients , little prep time and several hours of cooking time. Be patient for this will produce the tastiest porchetta... a real crowd pleaser!

1 pork belly approx 10-15 lbs. available at your local butcher
1 pork (capicollo/roast or pork shoulder) a few lbs will do
garlic, lots of it! I used 3 whole bulbs
2 tbsp. rosemary
2 tbsp. oregano
2 tbsp. parsley
1 tbsp. fennel seeds
1 tbsp. corriander seeds
1 tbsp. fresh ground black pepper
1tbsp. red chili flakes
3 tbsp. coarse sea salt
good quality extra virgin olive oil

Place pork belly skin side down on a flat surface. Cut roast or shoulder into large cubes and place in a large bowl. Chop all other ingredients (garlic ,herbs etc.) finely and add to bowl . Add  1/4 cup extra virgin olive oil, salt and pepper to bowl and mix well. Now place contents to center of the pork belly , carefully fold both ends of belly until a large cylinder shape is created.  Tie entire belly together carefully spiraling along entire outer surface and ends leaving only 1 inch of space between each loop.  Cover entire belly with olive oil and coarse sea salt and place in a large tray preferably on a baking rack.  Place in a preheated 400*f oven and cook for several hours until skin is crispy and golden brown and interior temp of roast has reached 170c(use an oven probe or meat thermometer)
Use the drippings from porchetta to baste skin occasionally.
The size and weight of roast will determine actual cooking time.
once done , remove from oven and let stand for 1/2 hour before cutting.
This can also be cooked on a bbq using indirect heat as long as your temperature is consistent and remember try not to open oven or bbq too often unless it is to baste occasionally. Enjoy!

8 comments:

mapleleafs101364 said...

Well Bro,

This is very cool...hope you get alot of followers who'll get some of your great recipes...i know how good they are so i hope people will experience great food from your recipes...i'm glad to be your first follower..Good Luck!!

Anonymous said...

Hi Danny!

Thanks for sharing this recipe with the Italian group. Sounds delicious! I will be having a family gathering later this month & will be giving it a go!

Keep up the great work! Love your blog!

Enza
Italy Italia!

Diane-The WHOLE Gang said...

Thanks, I've been looking for a good recipe for this and yours sounds great and naturally gluten free.

Agnese Monteleone said...

Danny, this mini porchetta recipe has now become a family favorite.

Without your photo and recipe I would never have attempted to make this.

It's delicious.

whozyerdanny said...

@ Diane I hope you enjoy it!
@Agnese, I'm so glad you make this recipe and that you and the family enjoy it.

Nadia Sortino-Monteleone said...

I agree with Agnese. It was absolutely delicious. I can't stop thinking about it. I actually made a piggy of myself while eating it. Couldn't stop.

Diane-The WHOLE Gang said...

I just pulled it out of the oven and can't wait to taste it. I made a mini mine porchetta. Total weight is 3 pounds. I didn't use all of the seasoning mix and plan to stuff it under the chicken breast skin and cook that off tonight. I hope to post on this soon and I'll link back to your seasoning mix.

whozyerdanny said...

@Diane....I can't wait to see it

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