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I made some porchetta

March 26, 2011

While in Portland recently, I had this amazing porchetta at the Irving St. Kitchen, so I thought I’d try to reproduce.  I used the free Gawker app for Mac, then uploaded it to youtube so I could embed into this post.  didn’t come out quite as I’d hoped, but I’ll keep trying.  Porchetta is basically pork loin wrapped in pork belly with the skin on.  I rubbed with spices (fennel, lemon zest, garlic, salt, pepper), and it is wrapped and chilling in the fridge for about 2 days.  From there I’ll slow roast it then broil for crispy pork skin.

 

I love cooking.  I truly do.

 

This last several months of my life has reminded me that dietary magic bullets do not exist.  The combination of working night shift (and subsequent insomnia) and stress over performing well in grad school while at clinical rotations working in an emergency department have damn near unraveled me.  Despite the fact that I have continued to eat real food; I say let it be known that neither Paleo nor Primal nor any other real food schema slays the stress/lack of sleep/lack of exercise beasts (in my case at least).  Having a few days off of school and work immediately recharges me, unleashes mounds of creative energy and brings me closer to my center.

Currently reading: Guns, Germs and Steel by Jared Diamond

Currently listening: The Animal Years by Josh Ritter

Currently making: porchetta, home brined corned beef, home fermented kimchi, slow cooked chicken

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One Comment
  1. Tommy D permalink

    Okay, so THAT’S why you’re totally MIA. I’ll cut you some slack, then ;-).
    Push through it man. Woo hoo!
    Good luck w/school!
    –good looking meal, btw.

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