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Someone had suggested making a porchetta on the Joetisserie. For those (like me) who aren't familiar with it, it is basically a pork belly with the skin on, rolled, cooked, and sliced for sandwiches and such. The goal is a buttery juicy interior and a crispy flakey exterior. And I think it was an outstanding success, if I do say so myself :)

 

Whole pork belly, had to ask the butcher at the asian market for it. Sprinkled it with salt, sliced garlic, dried rosemary, and ground fennel seeds. Roasted on Joetisserie for about 3 hours, but fought to keep temperatures below 400, due to the grease keeping the fire going! Sorry I don't have any pictures of it sliced, but we sure enjoyed it.

 

 

 

 

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It really was something special, John. I'm definitely doing it again some time. I went to our local asian market, and they just had small strips of pork belly in their display. I asked for a whole one (using my hands to indicate size) and they happily got me a 14-pound slab of goodness.

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38 minutes ago, Logan said:

It really was something special, John. I'm definitely doing it again some time. I went to our local asian market, and they just had small strips of pork belly in their display. I asked for a whole one (using my hands to indicate size) and they happily got me a 14-pound slab of goodness.

 

I will check around some asian markets here and see what I can find....

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I first had porchetta in Italy on a food tour.  It was AMAZING. When I search for recipes I either tend to find pork shoulders or belly wrapped around loin.  I tried one attempt a few years ago on the joe, it was good not great.  I am pretty sure authentic porchetta is a whole hog cook.  

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7 hours ago, Benm3 said:

My Costco also has whole pork bellys cyrovaced.  They normally open them and slice them, but if you ask they can give you a whole cyro package.

 

There’s a Costco about 50 miles from me that has also. Along with whole lambs. My goal is to cook a whole lamb on the big Joe. :-D

 

magnifique! Wonderful looking cook. 

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12 hours ago, shuley said:

This is on my list of must cooks. What did you serve it with?

 

Well...we had a guest who was on no carbs so we ended up just serving it plain with a bowl of curry and vegetables on the side, but my wife said it would have gone well with rice and I would have liked to have done some ciabatta bread and cheese for sandwiches or something. 

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13 hours ago, bel4_20 said:

This is on my list of to do! 2nd one on the forums i seen today! can't wait to do this. Care to share what temp roughly you spun it at? and what you put in it?

 

I think all that information is in the initial post...

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