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PORK PORCHETTA WITH SAUSAGE STUFFING
RATING: PREPARATION TIME: 2 Hrs COOKING TIME: 7 Hrs START TO FINISH: 10 Hrs STOVETOP & OVEN: 250

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== PORK PORCHETTA - PG1 - Sauce - Sausage Stuffing == PORK PORCHETTA - PG2 ==
You may substitute a Pork Loin or Tenderloin that is Butterflied into a long, wide strip (See Pictures). 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.
PORK DIFFICULTY: HARD MAKES 4 To 6 SERVINGS RECIPE PAGES: 2

HALVED PORK LOIN

TIED & READY TO ROAST

STUFFED & ROLLING

QUARTERED PORK LOIN

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In   no   event   shall   RonK’s   Kitchen,   its   affiliates   and   its   third   party   providers   be   liable   to   you   or   any   third   parties   for   any illness   or   damages   of   any   kind,   direct   or   indirect,   arising   out   of,   or   in   any   way   connected   with,   your   use   of   the   information or   recipes   provided   on,   or   accessed   through,   this   website.   Service   provider,   its   affiliates   and   its   third   party   providers disclaim   any   liability,   loss   or   obligation   in   connection   with   the   content   provided   on   this   website.   This   website,   and   the recipes   and   information   on   this   website,   are   provided   strictly   "as   is"   and   without   warranty   of   any   kind,   and   should   not   be construed   in   any   way   as   medical   advice   or   instruction.   Consult   the   appropriate   health   professionals   before   using   any   of   the recipes or information on this website. Your use of quality ingredients and safe cooking practices are your responsibility.
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PORK DIFFICULTY: HARD MAKES 4 To 6 SERVINGS RECIPE PAGES: 2

JUMP TO RECIPE INFORMATION

== PORK PORCHETTA - PG1 - Sauce - - Sausage Stuffing == PORK  PORCHETTA - PG2 ==
You may substitute a Pork Loin or Tenderloin that is Butterflied into a long, wide strip (See Pictures). 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.
RATING: PREPARATION TIME: 2 Hrs COOKING TIME: 7 Hrs START TO FINISH: 10 Hrs STOVETOP & OVEN: 250

QUARTERED PORK LOIN

HALVED PORK LOIN

READY TO ROAST

STUFFED & ROLLING

PORK PORCHETTA WITH SAUSAGE STUFFING
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In   no   event   shall   RonK’s   Kitchen,   its   affiliates   and   its   third   party   providers   be   liable   to   you   or   any   third   parties   for   any   illness   or damages   of   any   kind,   direct   or   indirect,   arising   out   of,   or   in   any   way   connected   with,   your   use   of   the   information   or   recipes provided   on,   or   accessed   through,   this   website.   Service   provider,   its   affiliates   and   its   third   party   providers   disclaim   any liability,   loss   or   obligation   in   connection   with   the   content   provided   on   this   website.   This   website,   and   the   recipes   and information   on   this   website,   are   provided   strictly   "as   is"   and   without   warranty   of   any   kind,   and   should   not   be   construed   in   any way   as   medical   advice   or   instruction.   Consult   the   appropriate   health   professionals   before   using   any   of   the   recipes   or information on this website. Your use of quality ingredients and safe cooking practices are your responsibility.
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