The Providence and Rhode Island Cookbook: Big Recipes from the Smallest State
Porcetta (Italian-Style Roast Pork)
Page 109
(1 review)
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Recipe Reviews
Queezle_Sister from Salt Lake City, UT
I was inspired to prepare this recipe because we had really really really liked the Zuni Mock Porcetta. This recipe was similar, but a bit more streamlined. Both recipes ask you to make a spice and garlic mixture that you embed into cracks in the meat. The zuni recipe's spice mixture probably had twice as many ingredients, but in spirit they were the same - some citrus zest and heavy use of fennel seed. The cooking technique for this recipe was also less elaborate.
I had hoped that we'd find this simpler recipe to be just as good, but it simply wasn't. The depth of flavor was less, the pan juices were much less complex.
But it was still very good!
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