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Post by minesamojito on Mar 10, 2013 21:16:35 GMT
While watching this afternoons Six Nations rugby England V Italy with an Italian colleague, I had to have a think what would be a suitable foodie accompaniment, with the nice cold obligatory beers. In the spirit of the game it had to be an Italian speciality such as these perfectly porky porchetta rolls. I had a cracking boned and rolled pork shoulder from Aberdeen Butcher Andrew Gordon to play with. I made up a herb rub with a couple of cloves of garlic, a sprig each of rosemary and sage, 1tsp fennel seeds, 3 tbsps olive oil, and a sprinkle of sea salt and black pepper, blitzed up in a herb grinder. I worked this rub into the meat (not the skin) and worked it right in. Save a little to drizzle over the cooked meat at the end. I then popped the joint into a baking tray and rubbed sea salt and black pepper into the skin and poured a glass of white wine in. I cooked the joint at a low temperature 120degc for around 5 hours until the meat starts to fall apart. I then lit the grill and got the crackling going until it puffed up and crunchy. I allowed the meat to rest for 15 minutes, and made up a herb drizzle, with a little of the herb rub, another 2 tbsps olive oil and the zest of half a lemon. Pile the melt in the mouth pork into a warm ciabatta roll and drizzle with the herb mix. Enjoy with a cold beer, good friends and a good game of rugby. Cheers Marcus
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Post by umhloti on Mar 10, 2013 21:44:21 GMT
lovely wish i was there
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Post by minesamojito on Mar 10, 2013 22:01:12 GMT
thanks matey, Cheers Marcus
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Post by faz on Mar 11, 2013 6:37:46 GMT
mmmmm - top drawer again matey!
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Post by minesamojito on Mar 11, 2013 18:59:04 GMT
Thank you really easy one this was Cheers Marcus
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Post by turkey on Mar 11, 2013 19:19:00 GMT
Thank you really easy one this was Cheers Marcus good plan, don't want to tie yourself to the kitchen and risk missing the game ;-) looks stonking btw. I tried a really slow roast on a pork shocker I had but that really was not nearly melt in the mouth enough, I think perhaps the meat quality was not the best and had been in the deep freeze for a while prior to this. Any tips / gotchas to be aware of?
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Post by minesamojito on Mar 11, 2013 20:05:46 GMT
Thanks, has to be best quality meat, to get the lovely dark fatty flakes, most commercial pork shoulder is not fatty enough, needs to be a good breed of pig with lots of fat to have that melt in the mouth thing going on, otherwise it will just be dry, follow my method above with a nice shoulder and you'll have the best porchetta or pulled pork ever. Cheers Marcus
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