Thursday, October 7, 2021

Porchetta (義大利脆皮燒肉)


After making crispy port belly for so many times, I'd wanted to try something difference.  Turn out Porchetta is very similar to the crispy port belly, except seasoned with different ingredients, rolled and tightened with cooking twine.  The main difference, in my humble opinion, is that all the skin of the crispy port belly will be crispy since it is cooked flat while only the top skin of Porchetta will be.

Anyway, it's good to try different cookings.

Youtube video:

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