A no-nonsense method for authentic porchetta

01/7/2013 | Wall Street Journal, The

Pork lover and food writer Molly Stevens has always dreamed of making porchetta, but the thought of gutting, boning and roasting a whole pig over a fire seemed too daunting. Inspired by a New York City eatery, Stevens discovered a simpler way to make the dish using pork loin and belly and a standard oven in place of an open fire. "The roast was superb, offering all the elements I could ever want in porchetta—tender meat, unctuous fat, shattering shards of skin and plenty of aromatics," Stevens writes.

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