Crunchy Bottoms

Striking the caloric balance. Barely.

New York City 2012: Porchetta

DSC_1616Porchetta – the single, most carnal name ever allowed to grace a meat dish.

So if you happen to name your establishment after the hallowed Italian Roast Pork Of The Gods, I’m going to expect choirs of angels trumpeting my entrance into the shop till kingdom come.

Needless to say, my divine encounter didn’t happen, but I had this greet me, which was pretty darn close:

DSC_1615A bronzed, crackling Belly of The Beast.

I didn’t manage to sink my teeth into any while I was on real Italian soil (remember my shame for not asking for some while at Dario’s?), so this was the nearest thing to redemption, or perhaps the closest thing to self-pity. Either way, I’d rather not ponder further on that.

Pork belly, with boned-out pork loins stuffed in its core, rolled up in alternating layers of fat, meat, herbs, salt, and skin, is tied up with string and roasted till the moist meat yields to the slightest pressure of a butcher knife, here, in an oven here at Porchetta. I know, I know, I can’t help but feel that I’m still short-changing myself at the end of the day, having never tasted Italian Porchetta the Italian way (rhyme!), roasted over wood and hauled up to a wooden chopping board for a feast. But still, this is salty, salty meat, of the most primeval kind. I’m having it.

DSC_1613The star in all this is, of course, the meat. It doesn’t quite matter what else you have with it, or what vehicle you require to get it into your mouth. I went wild for the crackly chunks of skin, like salty nuggets of treasure among fantastically seasoned and flavourful meat. The herbs used were suitably earthy, presumably a mixture of some thyme, sage, rosemary, and garlic. Perfect.  I would have liked more skin. A lot more skin, and a lot more meat. Perhaps a larger sandwich.

Oh just give me the whole hog.

We shared a Porchetta Sandwich ($12), yet given the choice again, I’d pass on the dry ciabatta (which was unfortunate, really) and order up a Porchetta Plate ($15) instead. I also didn’t quite hear a choir of angels, not even a squeak, but I was somewhat pleased nevertheless. I would be content with a healthy serving of porchetta and garlic sautéed greens, which I’m assuming are broccoli rabe or some kind of chard or chicory, of the slightly bitter variety, perfect as an accompaniment to savoury meat.

Porchetta doesn’t have much seating since most locals do take-aways, but there are about eight seats inside. All things considered, this is still a rather pricey sandwich, but it’s probably the closest to Italy that I’ll be.

And if I had the chance to head to New York City again, I’d just live in the Lower East Side. That’s where all the food that you’ll ever need to care about reside. That was an unintended rhyme.

-

Porchetta

Address: 

110 E 7th St
(between 1st Ave & Avenue A)

About these ads

6 responses to “New York City 2012: Porchetta

  1. Andrew March 30, 2013 at 8:16 am

    mmm…pork… You’d be sorely disappointed by the Aussie version of this restaurant. ‘La Porchetta’ (http://www.laporchetta.com.au/) is a franchised and rather low brow dining experience. I suspect instead of angels with trumpets you’d be more likely to get gnomes with bagpipes… :)

  2. alkanphel March 30, 2013 at 10:32 am

    This place sounds perfect for a carnivore like me!

    • Christine March 30, 2013 at 10:39 am

      Ho ho ho. Wait till my Officina Della Bistecca post on Dario comes up – which is going to take a while. That’s where you and I and every other carnivore needs to live for the rest of our lives.

  3. stargirl March 30, 2013 at 3:59 pm

    i usually don’t eat a lot of meat, but this sounds way too good!!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 768 other followers

%d bloggers like this: