Babe and Wilber
Here is a method of making your own Suckling Pig Porchetta. Its real important you get the skin real crunchy! I chose to deep fry these guys, you can also roast them in a hot oven.
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- Babe and Wilber
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- Side view
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- Relaxing on the gurney
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- Cut threw the ribs
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- Cut the spine free from the scull
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- Remove the spine
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- Remove the skull
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- Remove the ribs
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- Remove the hips, leg bones and anything else you don’t want to eat
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- Halloween mask and cape
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- Face, feet in lard for confit
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- Half of the pig is shaped into a rectangle
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- Sausage inside of a sausage… farce
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- Rolled up in plastic and tied
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- All tied up
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- Babe and Wilber
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- Going into the CVap
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- Coming out
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- Resting
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- Cooled overnight
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- Middle sausage is 50% face and feet confit and 50% fresh leg and shoulder meat.
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- Cut into smaller pieces and tied
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- Suck and sealed and ready for travel
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- Score the porchetta to have 1 inch squares
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- Deep fry!
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- Fry it longer
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- Perfect
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- Perfectly crunchy and golden brown
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- A electric carving knife works best
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- Lightly flash the meat before it goes on the plate
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- Yes please
I will second that. Yes please!!!
maybe the coolest looking porchetta,…ever.