Just the name sounds so succulent. Porchetta. This recently opened roasted pig joint is a MUST for anyone who likes pernil, which is basically spanish roasted pork. Like Morta Di Fame, they provide pronunciation and definition for what porchetta is: "[por'ketta] n. roasted pork with crispy skin, highly seasoned with aromatic herbs and spices, garlic, sage, rosemary and wild fennel pollen. Typical plate of the Roman cuisine. Slow cooked Italian fast food."
The beauty of Porchetta is how simple the menu is (above). And if you're like me, who has anxiety when I open a menu with over ten options, then this place is for you. With extremely reasonable prices and a small no-fuss seating area, Porchetta is a perfect place to grab an inexpensive bite if you're on the go.
This was my view while I was dining. YUM!
I always go for the "Plate." Its tender roasted pork, a side of beans and a side of greens, brocolli rabe to be exact. And if thats not enough I have to go with a side of roasted potatoes with the burnt ends of the pork in them. The potatoes are just heavenly. If you want to keep it even more simple, they have a porchetta sandwich that is also phenomenal and if your with a vegetarian there is a mozzarella sandwich option.
Is burnt pork skin good for indigestion? Most likely not. Drinking black coffee on an empty stomach had me feeling a little well, sour. So I opted for porchetta for dinner then leftovers for lunch and I was so surprised to be dusting off the Tums. Warning: If you're prone to the agida then stay away from pork skin. Or just keep the Rolaids nearby.
More on crazy Sicilian ailments, "I gotta the sugah..."
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5 comments:
This is by no means related to the notorious PORKETTE, that is the crowning glory of Eastern Pennsylvania diner cuisine? I have not too fond memories of trying PORKETTE at a diner in Honesdale. My reaction cannot be put into words. Nothing that could be posted on line.
I forgot to add that, as usual, the photos that accompany the post are great.
Your proud former teacher now surpassed by his student.
I also get overwhelmed with giant menus! If I owened a restaurant, it'd feature like a "menu of the day" with two options for appy, main and dessert. that's it! they do it in Europe a lot, and I think it works quite well because you can feature seasonal products better.
Its not porkette! I agree with you Marta. Just from a business perspective it makes so much sense, too.
Its not porkette! I agree with you Marta. Just from a business perspective it makes so much sense, too.
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