Dateline: November 7, 2020 Porchetta and Sweet Victory

Servet was finally finished with his quarantine after visiting Turkey for several months.  So, out of the freezer came the pork belly and the pork loin.  Porchetta!  I used Scott Rea's guidance here.  He has a wonderful step by step how to on YouTube.  

Firstly, I had to do a little bit of trimming up, there were some bone ends and chunks of cartilage that needed to be removed.  I then followed his recipe with my twist.  I did not want to butterfly this as I was rolling it around a pork loin.  

Before putting the herb mixture on top, I scored the skin side in a crosshatch pattern so that it would render and crisp up.  I topped the belly with the herb mixture and rolled it around the loin.  I tied it up with twine, rubbed salt into the skin and let it sit on a rack in the fridge over night.

Yesterday, it came out of the fridge and went into a hot oven to brown up before dropping the temp and slow roasting it until it was done.  

This is after the initial high heat.

Here is the final beast.

Carved and ready for devouring

Roasted delicata squash

Braised cabbage with bell peppers.