Boris Mann’s Personal Blog

Dec 2011

Dojo4 Porkchetta


This is the last of the Dojo4 meats (not counting the maple thyme breakfast sausages & remaining container of duck fat).

Big Lou's Butcher is famous for their Porkchetta sandwiches. I bought a hunk of uncooked Porkchetta. I cooked it for 4 hours at 250, then added onions and parsnips and cooked it at 350 for another hour or so.

The pork was dark meat and deliciously tender, with a nice selection of fatty bits. There were some hard indelible pieces of skin.

Also pictured are traditional German red cabbage and boiled kale with garlic and mustard.

Not pictured are home made perogies. Yes, definitely a winter meal.