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RATING: PREPARATION TIME: 2 Hrs COOKING TIME: 7 Hrs START TO FINISH: 9½ Hrs OVEN: 250

PORK DIFFICULTY: HARD MAKES 4 TO 6 SERVINGS RECIPE PAGES: 6

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== PORK PORCHETTA - PG1 - Sauce - Sausage Stuffing == PORK PORCHETTA - PG2 == == ESPAGNOLE #3 - BASIC - PG1 == ESPAGNOLE #3 - PG2 == ESPAGNOLE #3 - PG3 == == ROUX - DARK RED - BROWN - PG1 ==

PORK PORCHETTA WITH SAUSAGE STUFFING

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You may substitute a Pork Loin that is Butterflied into a long strip (See Picture). There are two cuts of "Pork Belly". The first is cut from the Front of the Pig: Thinner and less meat. The second is cut from the Back (rear) of the Pig: Thick with lots of meat. For this recipe, you want the one that was cut from the Back and it will most likely have to be special ordered from your Butcher. Fat Back IS actually a thick layer of fat, that is cut from each side of the backbone of a Pig. Order it at the same time you order the Pork Belly.