I must say that Roberta explained me very well how to cook Porco na lata but, since I promise not to look for the original recipe on the Internet, at the end I always feel to change something. Trust me when I say I’m cooking only with the information my guests provide me!
For this recipe Roberta proposed a cooking technique: the Confit. Confit means to cook something covered in fat at slow heat for a looooooong time. In this case it was meat. The result of using this technique is similar to boil meat for long BUT in this way the result is much tastier and juicier. Continue reading “PORCO NA LATA: ORIGINAL RECIPE”