You are reading a single comment by @owl and its replies. Click here to read the full conversation.
  • Great work on the skin - looks to have achieved a really even colour. I wonder if I could use her method for my Xmas jerk porchetta

  • Yeah, really pleased with the crackling! I think tying the joint and leaving it in the fridge uncovered overnight really helps dry it out. Then the fact that you have 4 hours on low before turning up to 11 means it's got a good shot at working. I didn't do anything to the skin beyond scoring it. No oil/seasoning etc. Was perfect.

    When I do this again I will dial up the stuffing paste. More garlic/herbs etc, the belly meat is so rich it can really handle the punch. I also served with a salsa verde which was nice to cut through it. I think apple sauce would be too sweet and gravy possibly a bit rich. Obvs will be doing gravy for christmas dinner, but it will be a turkey giblet/neck number so not porky richness...

    RE jerk porchetta, what are you stuffing it with?

About

Avatar for owl @owl started