Pork Roast, Porchetta, Pernil

The past week has had several pork dishes demonstrated on various cooking shows.  I've seen porchetta made by Anne Burrell on her cooking show.  Pernil has been shown on a few different shows.  I started to think about the various pork roast variations by culture. 

Italy

Porchetta is a pork roast predominantly flavored by garlic and herbs. It's roasted with skin on a spit or in the oven at high heat.  It comes out succulent with a very crispy skin that is prized.

Caribbean Islands (Spanish speaking)

Pernil is a pork roast flavored with garlic and adobo seasoning.  It's typically a roasted suckling pig done on the spit.  It, too, comes out succulent with a crispy and prized skin. 

Cuba

Lechon asado is a pork roast with a mojo marinade.  The variation I found in Lynne Rossetto Kasper's site requires the same pork roast with skin.  However, this version may not result in a crispy, skin.  In the mojo; garlic, oregano, sour orange.

German (Bavarian)

Roast pork with skin on and a garlic, onion, carrot variation.  

For cultures that permit the use of pork, all seem to have a similar preparation for roast pork.  Garlic is a common theme.  Many discussions I've read talk about that prized pork skin.  I have to admit, I've never had crispy pork skin…but I'm definitely curious now.  I'll have to find a butcher that leaves the skin on in our area.  Working for a grocery store chain, I can tell you that none of our stores have pork with skin on.  For mass markets, it seems as though shrink-wrapped sub-primals are the norm.  Our meat cutters slice open a plastic pork loin and slice chops and roasts from it.  A teeny layer of fat is left.  This mass production is quite saddening.  Though I love my job…and the company I work for…I may have to venture away to get the meat I demand!!! 

What other skin-on pork roast variations are you aware of?  What do you recommend?  Would love to hear your experiences!

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