YUCATAN PORCHETTA
My suggestion for cooking our Yucatan Porchetta is to fully defrost it and cook at 250°F for about 6 hours depending on the size of the roast. Pop it in the oven at noon in a roasting or oven proof pan and it’s ready for dinner In just about 6 hours. I’ve also cooked it overnight. The house will smell great. The idea is low and slow until it is super tender and falls apart when you open the banana leaf. Great for tacos with cilantro and fresh red onion and leftovers for scrambled eggs!
TOGARASHI PORCHETTA
Fully defrost the Togarashi Porchetta and, if possible, let rest in the fridge with no covering overnight or 24 hours to let the skin get dry ( this will help it get extra crispy). Cook it in a roasting pan or oven safe dish for approx. 3 hours at 250° oven temp. If the skin and outside is not crispy, I’d suggest turning the oven up to broil and turning the roast a couple times on the rack or pan until the skin is very bubbly and crispy ( about 15 min at 550°F or broil). Let the roast rest for about 10-15 minutes before removing the butcher twine and slicing. While it rests, you can pour off some of the rendered fat in the pan and make a jus with the drippings. You can add some flour right to the drippings, and once it thickens add some broth or a bit of sake to if you have it and cook gently h til the flavors come together and use for a dipping sauce for the roast. Adding flour is not necessary, if preferred. I like to serve our Togarashi Porchetta with rice and braised greens. Also really good served with ramen! To serve with ramen I normally just let the roast chill in the fridge after roasting and then make thin slices to sear up or just drop directly in tor ramen.
If you are into grilling, you can grill the roast, but it should be with indirect heat ( expect a lot of drippings which can catch on fire and make the grill pretty smoky ). Also I’ve heard of some folks putting it on a rotisserie or smoking it.
WINTER PORCHETTA
1. Fully defrost
2. Let rest in the fridge uncovered over night or for 24 hours ( to let the skin dry out). This is not necessary, but helps the skin get extra crispy and bubbly when cooking.
3. Cook in a roasting pan or oven safe dish at 250º oven fro 3 to 4 hours. If the skin and roast is not crispy at the end of the cooking time, raise the temp to broil for 15 min and turn the roast until all sides are crispy.
4. Enjoy!
You can also cook it on a grill using indirect head for a similar amount of time. Expect quite a bit of far to render off. Also good smoked!Probably 3 hours should be fine if it’s 1.5#. But you will have to decide when you see it cooked.Definitely put it on a plate uncovered in the fridge until you cook it!
GENERAL TIPS
Defrost the meat and if you have time keep it in the refrigerator uncovered overnight or for 24 hours to let the skin dry a bit. Depending on the size of your roast, cook 275ºF for 2.5-3.5 hours minimum internal temp 145º. If it’s not crispy enough on the outside, turn the oven up to 500º and crisp it up for another 5 min on each side. Keep the roast tied until it is fully cooked, then let it rest for a bit. Untie, slice, eat!