Archive for February, 2011
Porchetta, its the other white meat (that one you’d cut in line, beg/borrow/steal/lie to your grandma to get your hands on). The beautiful sandwich above is a porchetta sando from the Roli Roti truck at San Francisco’s Ferry Building. At the time of this article, Roli Roti was slangin’ out piping hot porchetta at the Ferry Building on Thursdays and Saturdays to lines (LONG lines) of eager pork fans (and new converts).
So what is Porchetta? Vegetarians – beware.
Porchetta is a fatty, juicy, amazing pork preparation that is essentially all the good parts on a pig rolled into one - literally. It’s a hollowed out pig stuffed with fresh herbs and salt so you get the cracklin’s, the belly, the loin, etc all in one preparation. It’s the Italian version of pulled pork – slow and low with lots of love, fat and flavor. Wikipedia has a pretty decent description:
The body of the pig is gutted, deboned, arranged carefully with layers of stuffing, meat, fat, and skin, then rolled, spitted, and roasted, traditionally over wood. Porchetta is usually heavily salted in addition to being stuffed with garlic, rosemary, fennel, or other herbs, often wild.
The picture above is a traditional Tuscan porchetta we found in Pienza, Italy. That photo was taken my best friend Noah, who later stuck his entire head inside that actual porchetta. True story.
Click through the gallery below to see more porchetta in sandwich version from Roli Roti, one of our favorite SF food trucks. These porchetta (porchettas? porchetti?) are slow roasted on a spit under roasting chickens, so the cracklins are constantly basted with roasted chicken schmaltz. In case you didn’t hear me: CRISPY PORK SKIN BASTED IN CHICKEN FAT. Then (THEN!) all those juices fall down onto roasting potatoes at the bottom of the roaster. I kid you not, one of the best things on this, our planet earth.