'Porchetta' on Serious Eats

The Food Lab: Sous-Vide, Deep-Fried Turkey Porchetta (You Want This on Your Thanksgiving Table)

Turkey porchetta—deboned turkey breast cured with garlic, fennel, sage, and red pepper and wrapped in its own skin before roasting—might be the best way to cook turkey using a conventional oven, but if you want to really break out the big guns, cooking it sous-vide, followed by a stint in a hot oil bath Peking duck-style, is the way to go. More

The Food Lab: How to Make a Turkey Porchetta

Behold! The Mighty Turchetta! King of the Thanksgiving roasts. Gentle and benevolent ruler of the holiday table, fair in his judgment and ample in his juiciness. If ever you sat down on the third Thursday after the first Monday in November and could not think of a single thing to give thanks to, I implore you to place one of these guys on your table this year and you will find that this problem will disappear. This isn't a roast for celebrating with, this roast is a celebration in itself. More

Grilling: Rotisserie Porchetta

You probably don't need me to tell you how delicious this was. How can you go wrong with pork wrapped in fatty pork with crunchy skin? The impressiveness of this monster roast makes it perfect for the holiday table, but it's so good that'll you'll want to eat it all year. More

Olympic Provisions' Porchetta Sandwich

When Olympic Provisions opened up shop in 2009 (see our tour here), it was the first salumeria in Oregon officially licensed to produce and sell their own charcuterie. From then it was only a matter of time before the salumeria launched a couple of successful restaurants and a meat processing plate. Their food is, naturally, meat-centered, and their Porchetta Sandwich featured in Laurie Wolf's Portland, Oregon Chef's Table, is truly a testament to the pig. More

A Sandwich a Day: Porchetta at Lecosho in Seattle

When I first tried this sandwich in 2010, shortly after the restaurant opened, the porchetta was piled in a funky way and partly inedible, making the sandwich somewhat unwieldy, with buttermilk slaw and spicy tomato sauce spewing out. Now it features a smooth slice of moist and flavorful porchetta that fits nicely on the grilled ciabatta bun. But there's still a problem: a too tough outer ring of pork skin. More

A Sandwich a Day: The Ariccia at Savenor's Market in Cambridge, MA

All of Savenor's offerings from the sandwich counter sound delicious, but the Ariccia was the stand-out. A roll from Iggy's Bakery is filled with housemade porchetta and pickled fennel then drizzled with local honey, and is finally pressed. The result is porky and salty with a bit of crunch, acidity and sweetness. A really wonderful sandwich. More

A Sandwich a Day: Porchetta at The People's Pig in Portland, OR

Making a lunchtime decision amidst the food courts corralled on Alder Street is no easy task. One of Portland's largest pods, you can try anything from Ethiopian dora watt to Peruvian lomo salt ado. But your nose might lead you to the unmistakably porky scent wafting from The People's Pig, which specializes in sandwiches made from its namesake animal. And your eyes need skim no farther than the top of the menu: porchetta ($8). More

The Food Lab: Deep-Fried, Sous-Vide, 36-Hour, All-Belly Porchetta (Or, The Most Freaking Delicious Thing To Ever Come Out Of My Kitchen)

A regular porchetta is delicious, no doubt, but I thought to myself, what if I start with the same all-belly porchetta and take it to the extreme? This was undoubtedly the mind-blowingest of all the mind-blowing meat dishes that have come out of kitchen in perhaps... ever? Bold statement, I know, but I honestly can't think of anything I've ever made that I was happier with then this porchetta. More

Deep-Fried Sous-Vide 36-Hour All-Belly Porchetta

A regular porchetta is delicious, no doubt, but I thought to myself, what if I start with the same all-belly porchetta and take it to the extreme? This was undoubtedly the mind-blowingest of all the mind-blowing meat dishes that have come out of kitchen in perhaps... ever? Bold statement, I know, but I honestly can't think of anything I've ever made that I was happier with then this porchetta. More

The Food Lab: How to Make All-Belly Porchetta, the Ultimate Holiday Roast

Does anyone else feel like porchetta—the Italian roast of slow-roasted fennel-scented juicy pork surrounded with crisp, crackling skin—is appearing everywhere these days? Not that I'm complaining. As far as I'm concerned, the more slow-cooked pork in my life, the better. Indeed, my goal is to get a porchetta on every table in America this year (and perhaps some beyond our borders as well). I'm counting on you all to help me achieve my vision of a United States of Porkdom. More

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