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Entries tagged with 'porchetta'

Sous-Vide, Deep-Fried Turkey Porchetta (Turchetta)

Serious Eats J. Kenji López-Alt 26 comments

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

Turkey Porchetta

Serious Eats J. Kenji López-Alt 30 comments

Deeply seasoned, easy to slice, juicier than any turkey breast you've ever tasted, bone-free, and covered in crisp skin, if the best flavor is what you're going for, this is truly the ultimate Thanksgiving roast. More

Rotisserie Porchetta

Serious Eats Joshua Bousel 7 comments

How can you go wrong with pork wrapped in fatty pork? You can't, which makes this porchetta such a great holiday treat. More

Olympic Provisions' Porchetta Sandwich

Serious Eats Kate Williams Post a comment

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

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

Serious Eats J. Kenji López-Alt 26 comments

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

All-Belly Porchetta

Serious Eats J. Kenji López-Alt 59 comments

Note: Herbs and aromatics can be substituted or altered according to taste. I find it easiest to work with a whole belly at a time and if a smaller roast is desired, to split it in half and freeze half... More

Cook the Book: Roast Chicken in Porchettata

Serious Eats Caroline Russock 2 comments

This recipe for Roast Chicken in Porchettata or "chicken in the style of porchetta" from Mindy Fox's A Bird in the Oven and Then Some was inspired by chef Sara Jenkins, proprietor of New York's Porchetta, a restaurant specializing in what else? Porchetta. It's pretty genius—a perfectly roasted chicken meets the gorgeous Italian herbs that go into the roast pork dish. More

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