Mock porchetta from The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant (page 408) by Judy Rodgers

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken stock for pork stock.

  • DKennedy on July 05, 2024

    We made this as the main course for our June 2024 Supper Club menu. Alice, our butcher, pre carved the roast so all we had to do was make the paste and tie it up. We did that on Thursday for a Saturday dinner. Prep is relatively uncomplicated, lining the pan with unpeeled garlic cloves, a variety of allium and veggies.

  • chefmichael on February 24, 2021

    Really enjoyed making and eating this. If you are using an internal temperature probe to cook to 185 degrees as Judy suggests do be careful. You will have very different readings depending on where the probe ends up inside relative to the cuts you made prior to stuffing and such. In my case I ended up slightly drying out some parts of the roast due to fiddling with the probe position at the end and not realizing that most of it was ready to pull out of the oven.

  • westminstr on December 28, 2012

    This was great even though I salted stuffed and rubbed on the same day. Used a larger roast (3.5 pounds) and pulled from oven around 160 after roasting over 3 hours. See head notes for instructions re larger roasts or use a smaller one next time.

  • kjwright on June 17, 2012

    Delicious result. the pork was fantastic. Nice crispy crust on the roast. The roasted veg were very good, having bathed in the pork juices while in the oven. Leftovers didn't last long at our house, either!

  • mirage on January 16, 2010

    Did the pork but not the veggies. Pork was very good.

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