In a of the south in Italy small town, along long and narrow and labyrinthian street and forward go, lucky word, can smell brawn and the fragrance with the thick pig that bake. Had visited bar, can see outfit be in dish of medium very luxuriant Porchetta(Italy) of the pig that bake. Porchetta is traditional cate of Italy, the most traditional method is rectify the pig (it is porket generally speaking) go bone, take out is splanchnic, use flavor souse next, bind column form to undertake baking making, lean lean, fat, crackling is distinct, most those who approach crackling part is adipose melt almost completely, leave to be like the crackling with general paper only, this kind bakes law traceable Rome and Vatican generation.
With makings
| Staple food material | |
| 3 jins | |
| 25-30g (altogether) | |
| 15 grams | |
| Garlic powder | Right amount |
| Cord | Hank |
| Flavor pink | |
| Fennel seed | 7 grams |
| 7 grams | |
| 5 grams | |
| Citric skin is broken | Half |
| 2 | |
| 2 |
Italian crackling steaky pork / the practice of Porchetta of the meaning type pig that bake
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flavor powder medium material is put in mixer to break into pieces, reserve
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Pork goes bone, take out is redundant fat
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Be in steaky pork from the lean lean among 2
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Two sides is scattered on salt, peppery, flavor pink undertakes flavorring
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Tie a line, can a cord, OK also of course each one root cord, tie fast knot
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Tie hole with the penknife, make adipose can baking in controlling a process, burn to the top of one's bent. . Wipe a salt next
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150 degrees bake 4 hours, 230 degrees bake 45 minutes or so (look more
The flesh in, did not paper - - ) , adjust according to him oven.
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Dissection, enjoy!
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I match biscuit to eat, you are how eat ∩ of ~O(∩ _ ) O
Small stick person
Quantity him need of salt allocates, the flesh that is 1kg commonly adds the salt that 18g controls, compare normal volume, specific and OK Weibo asks me