SLOW-ROASTED PORCHETTA
Does anyone else feel like porchetta—the Italian slow-
roasted, fennel-scented, juicy pork surrounded with crisp,
crackling skin—is appearing everywhere these days?Not that I’m complaining. As far as I’m concerned, the more
slow-cooked pork in my life, the better. Indeed, my goal is
to get a porchetta on every table in America this year (and
perhaps some beyond our borders as well). I’m counting on
you all to help me achieve my vision of a United States of
Porkdom.
Here are a few reasons why you should consider topping
your dinner table with a porchetta roast:
- It’s delicious. It’s easily more delicious than turkey, pretty
much definitely more delicious than prime rib, and
arguably better than leg of lamb. - It looks awesome. Other roasts can be imposing in the
center of the table, but none are as geometrically perfect,
as easy to carve, and as breathtakingly covered in crackly
skin. Because I’m the husband of a well-proportioned
mathematician, geometric symmetry is something I think
about quite often and find aesthetically pleasing. In this
case, it makes for easy, even cooking. No awkward thin
regions that overcook or thick regions that stay raw in the
center. - It helps avoid fights. Holidays can be a bit trying for the
whole family, especially when you’re fighting over dark
meat or light meat or who gets to gnaw on the rib bones.