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Can you talk me otherwise through your porchetta (Size of belly, cook method etc) and whose recipe you used if anything? I’m keen to try one but lots of variants out there. How did it go? Pitfalls?
ETA: should have just kept reading the thread…
kkg337-
I use Kenji's method
https://www.seriouseats.com/all-belly-porchetta-recipe-italian-roast-pork
But this year I swapped out fennel seed for fennel pollen to be extra boujie, you have to use it very sparingly compared to fennel seed
NurseHolliday
Awkward situation in the Italian deli yesterday. Went in hoping to get some fennel pollen after the butcher recommended it for the porchetta and a quick Google confirmed it. Owner of deli looked at me quizzically, then said that I'd got the wrong word and I was looking for fennel seeds and I had to stand there and listen to him tell me how to make a porchetta while holding in the intense desire to say, akchually ....