Comments on: Make a Porchetta this Easter https://iamafoodblog.com/porchetta-recipe/ Celebrating the awesomeness of food. Sat, 22 Mar 2025 14:30:07 +0000 hourly 1 https://wordpress.org/?v=5.7.12 By: Stephanie https://iamafoodblog.com/porchetta-recipe/comment-page-8/#comment-441230 Sun, 07 May 2023 22:16:45 +0000 http://iamafoodblog.com/?p=510#comment-441230 In reply to Sheila.

hi sheila,
sorry it took so long to get back to you! here it is:
blend: 1 bunch Italian parsley, 1 cup neutral oil, juice from 2 lemons, zest of 1 lemon, 2 tsp toasted fennel seeds, 2 tsp toasted coriander seeds, 2 tsp chili flakes, 2 cloves garlic. salt and pepper to taste.

]]>
By: Paola https://iamafoodblog.com/porchetta-recipe/comment-page-2/#comment-441049 Thu, 04 May 2023 18:37:30 +0000 http://iamafoodblog.com/?p=510#comment-441049 In reply to Athena.

Substitute skin by wrapping lots of bacon all around. It is not ideal but if in a bind, this will work to lock the moisture in.

]]>
By: Sheila https://iamafoodblog.com/porchetta-recipe/comment-page-8/#comment-438653 Sat, 18 Mar 2023 15:41:33 +0000 http://iamafoodblog.com/?p=510#comment-438653 5 stars
I’ve made this recipe many times and it’s excellent. Came back to make again for tomorrow but the salsa verde recipe seems to have disappeared. Is it somewhere else on the blog? Please help.

]]>
By: Aashray yadav https://iamafoodblog.com/porchetta-recipe/comment-page-8/#comment-433668 Tue, 03 Jan 2023 14:06:17 +0000 http://iamafoodblog.com/?p=510#comment-433668 4 stars
It is so nice and delicious i ever eat.
😋😋😋😋😋😋😋😋

]]>
By: Cemre https://iamafoodblog.com/porchetta-recipe/comment-page-8/#comment-432271 Fri, 09 Dec 2022 10:05:48 +0000 http://iamafoodblog.com/?p=510#comment-432271 5 stars
great recipe i will try it looks yummy

]]>
By: Hannah https://iamafoodblog.com/porchetta-recipe/comment-page-8/#comment-180320 Mon, 05 Feb 2018 05:21:15 +0000 http://iamafoodblog.com/?p=510#comment-180320 5 stars
Just made this today for the umpteenth time, this time for a Superbowl party. Everyone was already full from appies so I was just going to chop it up and save it for dinner tomorrow. As soon as I sliced into it, people started appearing out of nowhere and ate it anyways, even though they were all stuffed. I’ve always made it just as it is, but next time I’m considering nixing the rosemary and maybe adding cilantro in with the parsley, and switching out the lemon for lime. Either way, it’s delicious and the leftovers are always a hot commodity in this house. Thanks for the recipe!

]]>
By: Stephanie https://iamafoodblog.com/porchetta-recipe/comment-page-8/#comment-163768 Wed, 23 Aug 2017 05:53:53 +0000 http://iamafoodblog.com/?p=510#comment-163768 In reply to Robert Koppenaal.

hi robert,
the loin is left whole and wrapped in the belly :) there are more photos of the process here.

]]>
By: Robert Koppenaal https://iamafoodblog.com/porchetta-recipe/comment-page-8/#comment-163599 Sun, 20 Aug 2017 18:40:41 +0000 http://iamafoodblog.com/?p=510#comment-163599 In the pictures, it looks like the pork loin is butterflied. Is this correct?

]]>
By: Food Experiment #6: Porchetta | Wend Right https://iamafoodblog.com/porchetta-recipe/comment-page-8/#comment-41544 Sat, 23 May 2015 03:51:03 +0000 http://iamafoodblog.com/?p=510#comment-41544 […] Source: Iamafoodblog […]

]]>
By: MMC5006: In Your Words 5 | Kate https://iamafoodblog.com/porchetta-recipe/comment-page-8/#comment-9209 Sat, 07 Feb 2015 21:21:08 +0000 http://iamafoodblog.com/?p=510#comment-9209 […] am a Food Blog has been through many design templates, which can be seen here, here, and here. I think she finally hit the nail on the head with her current, custom WordPress […]

]]>