Like almost all the videos I do, this tutorial for how to
butterfly, stuff, roll, tie, and roast a pork loin was inspired by a viewer’s
request. However, this was NOT your typical food wish, as it came via Chris
LaFrieda, from the celebrated Pat LaFrieda Meat Purveyors!
channel, and asked me if I wanted to do a video with some of their fabulous
meat. After carefully considering the offer for two or three seconds, I agreed,
and we decided to show their technique for a rolled, stuffed, caul-fat-wrapped
top chefs. Their custom burger mixes are legendary, with the most famous being
the Minetta Tavern’s “Black Label Burger.” Basically, if you’ve not heard of
Pat LaFrieda Meats, you need to turn in your foodie card right now.
kitchen, and as you’ll see, there really isn’t anything that even an average
home cook couldn’t accomplish. For example, the butterflying may not look very
elegant with all those slash marks, but in the end it will look amazing, and is
a bit easier than the pro method.
supermarket meat case, and talk to a real butcher. Anyone that can get you a
large pork loin roast, like the one we used here, will be able to get you a
half-pound of caul fat. It really is one of the keys to this procedure.
caul fat, you’re adding lots of moisture, as well as another layer of flavor. I
highly suggest you find some, and if you don’t use it all for your roast, it
makes a perfect casing for some sausage patties.
rest of the LaFrieda family for the opportunity to share this great technique.
I hope you enjoy the video, and it gives you the confidence to try this
exciting technique soon. Enjoy!
5-6 pound boneless pork loin roast, butterflied as shown
and dried fruit will be particularly delicious)
an internal temperature of 140 degrees F.
splash of water to the pan, along with a tablespoon of balsamic vinegar if desired. Place over high heat and bring to a boil, scrapping the goodness
from the bottom with a wooden spoon. Season to taste, and spoon over sliced
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