Porchetta in La Caja China number 3
Channel: Rob Rose
Date: 2022-01-21

Pork Loin wrapped in Pork belly and cut in half. We scored fat on the belly before wrapping it and tying it with butchers string. I had the target internal temp probe set at 135 F before I was going to turn it and crackle the skin. I went to the store quick and came back to a temp of 160ish after just more than an hour - wow - thought I screwed it completely. Didn't look toasted so I turned the porchetta and crackled the top after adding more charcoal. After about 10-12 min and temp of 168deg F I took it off - I replaced the probe while it was resting and it only went up to 148 deg - don't know if I was in a pocket of air or what ever - I was lucky. If I was there I would have taken it off really underdone. it was awesome. I got some Fennel Pollen as. seasoning and wow. I will be adding a bit more salt next time. The aujus was graet for gravy and we had it with rice, then as cuban sandwich and repeated till done a couple of days later. The meat was from Costco in the USA but had no skin for crackling - will try a local Mexican butcher next time. Please LIKE AND SUBSCRIBE. Thanks.