We love the other white meat. Oftentimes more so than we love the original white meat. A while back, we mentioned our eagerness to visit Porchetta, fancy wholesome purveyor of the other white meat.
We had some time on our hands yesterday, so we went for lunch. It was overwhelming, but not in that completely positive, twinkle in our eyes sort of way. More in the, wow, this is just TOO MUCH. It was a little...dare we say it...too much pork for us.
Nonetheless, for what it is, for what it advertises, and for what it is trying to be, it is quite good. We suggest you go and check out Porchetta's oinkers yourself and let us know what you think. Is it too much of a good thing, not enough of a good thing, or just right?
http://www.porchettanyc.com
Showing posts with label porchetta. Show all posts
Showing posts with label porchetta. Show all posts
Thursday, April 30, 2009
Monday, October 13, 2008
Oink oink
Here's yet another chance to indulge our obsession with pork, the other white meat.
(Photo: Hannah Whitaker/New York Magazine)
Porchetta
And what, you ask, is this porchetta? Traditionally, it’s a gutted, boned-out whole hog heavily seasoned and restuffed with some of its innards, rolled up like a porky bûche de Noël, and then spit-roasted over a wood fire. Served in slices or in sandwiches, it’s a festival dish but also a popular street food, and can be found at the finer food stalls and butcher shops of Rome as well as dished out from trucks and vans set up along the highways outside of Florence.
The logistics of roasting whole hogs over wood fires in cramped East Village cubbyholes being what they are, [Porchetta's] version is a variation on the porchetta theme, and a toothsome one at that. [Porchetta uses] boned-out pork loins from contented, free-rooting Hampshire hogs, wraps them in pork bellies, and seasons them with a heady paste of wild-fennel pollen, thyme, sage, rosemary, garlic, and an aggressive dose of salt and pepper. These substantial specimens are tied up with string and oven-roasted until the meat is remarkably tender and the skin has turned to something like the color and consistency of a delicate peanut brittle.
Our mouth is watering.
(Photo: Hannah Whitaker/New York Magazine)Porchetta
And what, you ask, is this porchetta? Traditionally, it’s a gutted, boned-out whole hog heavily seasoned and restuffed with some of its innards, rolled up like a porky bûche de Noël, and then spit-roasted over a wood fire. Served in slices or in sandwiches, it’s a festival dish but also a popular street food, and can be found at the finer food stalls and butcher shops of Rome as well as dished out from trucks and vans set up along the highways outside of Florence.
The logistics of roasting whole hogs over wood fires in cramped East Village cubbyholes being what they are, [Porchetta's] version is a variation on the porchetta theme, and a toothsome one at that. [Porchetta uses] boned-out pork loins from contented, free-rooting Hampshire hogs, wraps them in pork bellies, and seasons them with a heady paste of wild-fennel pollen, thyme, sage, rosemary, garlic, and an aggressive dose of salt and pepper. These substantial specimens are tied up with string and oven-roasted until the meat is remarkably tender and the skin has turned to something like the color and consistency of a delicate peanut brittle.
Our mouth is watering.
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