Porchetta: Italian stuffed, rolled and roasted boneless pork

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

13 Responses

  1. natzsm says:

    THIS dish has just made it to my Christmas menu!

  2. Ellen says:

    Ms. Connie, can I use dried herbs and how much do you think? thanks…

  3. Sol says:

    Excited for Noche Buena because of this!!! :D

  4. Ellen, yes, you can! :)

    Sol, nice change from the usual, right? :)

  5. tony ramos says:

    thank you for sharing your kitchen techniques. my question is, can i use my turbo broiler for this? if so, do i need to turn the meat regularly?

    thanks again.

  6. Glenda says:

    Would a conventional oven work or does it have to be a convection oven?

  7. hanna says:

    hi. where can we get kitchen twine? thanks. :)

  8. Ronald says:

    When rolling the pork, do you roll the skin with it — put another way, if the skin is rolled into the roll, the outside will crisp up, but what happens to the skin in the middle of the roll?