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+-- Thread: ISO - Pork Belly Recipe (/showthread.php?tid=94300)
Re: ISO - Pork Belly Recipe (Porchetta) - labradors - 10-21-2012
Thanks, Daphne. Got it.
Drat! Can't quite duplicate it, here, since they confit it in duck fat and I could never get that much duck fat, here.
Re: ISO - Pork Belly Recipe (Porchetta) - Gourmet_Mom - 10-21-2012
Funny, I don't remember seeing the duck fat part in the show. But then it was a Best of.....Show, so it was probably cut from the original.
Re: ISO - Pork Belly Recipe (Porchetta) - cjs - 10-21-2012
copied the link - must get back to it, that's for sure.
Re: ISO - Pork Belly Recipe (Porchetta) - labradors - 10-21-2012
Perhaps. The name of the dish did start with "confit," though, so you know it has to be SOME kind of oil or fat, but in the video at the link you sent, as they show the chef doing it, Guy says, "We take it out. We're gonna submerge it in duck fat; roast it off two and a half, three hours," and the chef replies, "Or until done." It's around -00:01:52.
Of course, there's also a spot where Guy quips, "You guys do have a heart-paddle kit here, right?" LOL!
Re: ISO - Pork Belly Recipe (Porchetta) - Roxanne 21 - 10-21-2012
The link is "not available" here
We don't have duck fat available here soooo....wish I could be in Scottsdale...Chef james has access to TONS of duck fat. Wendy is doing a turkey dinner tonight for Dad--they use duck fat for the skin to brown a bit better. They have REALLY huge turkeys---25 pounds. My availabilty is more along the lines of 12-15 pounds---Empire. That's it!! They have Butterball-----I'm deprived!!!
