Porchetta Pork Roast | Melissa Clark Recipes | The New York Times

Показать описание

Melissa Clark makes pork shoulder seasoned with fennel fronds, rosemary and sage.

Produced by: Jenny Woodward

---------------------------------------------------------------

Want more from The New York Times?

Whether it's reporting on conflicts abroad and political divisions at home, or covering the latest style trends and scientific developments, New York Times video journalists provide a revealing and unforgettable view of the world. It's all the news that's fit to watch. On YouTube.

Porchetta Pork Roast | Melissa Clark Recipes | The New York Times

Рекомендации по теме

Комментарии

The name doesn’t matter!! No one cares. I’ve made this recipe several times—outstanding. Friends love it. Easy, delicious, something different. I like it with broccoli rabe and marinated linguini.

donnagibson

How long do you cook it in the stove.and a what temperature for well done.Ty.

henryhenry

A lot of people hear are bad listeners. She clearly made the distinction between a traditional porchetta and her version.

GG-pixo

Mother of god. You make it look so ridiculously easy.

chattigre

Porchetta is perfect. It's a perfect food.

joegeoghan

"A sausage is seasoned ground meat pushed in a tube. My version takes that ground meat and instead makes into a patty, but it's still a sausage, honest."

Zante_on_google

Jesus, Mary and Joseph.
That looks amazing

kassi

Este es uno de mis deseos!! Una gran porchetta

megathon

Melissa, please do not mislead people, that is NOT a porchetta.
to make a porchetta you must use the belly of the pork with some loin, remove the skin have the pork belly flat on your table place spices and salt, roll it then roll the skin around the pork belly, tight that up with butcher twine and roast at around 150 to 180 F for 3 to 4 hours.
I hope you will follow my method.
for your spices make sure to have fennel and anise seed fresh grind.

jimlofaro