Porklandia: Porchetta Takes Hold in Boston
Why local chefs love it.
Photo by Ted Morrison
Styling by Jessica Weatherhead/TeamÂ
Porchetta has arrived in Boston, and itâ€™s quickly becoming the darling of local chefs.
The traditional Italian roastâ€”created by wrapping pork belly around a pork loin and herbs, then trussing the whole thing and cooking it slowlyâ€”boasts a fantastic combination of crisp, burnished skin and fat-streaked, fall-apart meat. â€śYouâ€™re showcasing so many different characteristics at the same time,â€ť says Louie DiBiccari, who will be serving house-made porchetta at his new restaurant Tavern Road, which opens this month in Fort Point. The chef has plenty of experience with the roast. While working at Sel de la Terre, he developed a 72-hour prep techniqueâ€”one day each for brining; aging and drying; and letting the tightly wrapped components set before roasting.
Porchetta also appears on the menu at the South End newcomer Cinquecento, where the chef de cuisine, Justin Winters, pairs it with a sour-cherry sauce and parsnip purĂ©e. â€śI love pork belly, and I love pork skin,â€ť Winters says. â€śTo put that on the menu in the way weâ€™re doing it made much more sense than pork chops.â€ť
Source URL: http://www.bostonmagazine.com/2013/01/porchetta-boston/