If You Can Roast a Turkey for Thanksgiving, You Can Roast a Pig
A new cookbook by Palizzi Social Club details the ease with which you can have show-stopping succulent roast pork for the holidays. Thank us later.
Source: Hachette Book Group
Shout out to the home cooks who present a well-roasted turkey at Thanksgiving. It’s no small feat to prepare a bird that’s juicy, from breast to drumstick, with golden, crackly skin. And then there’s turkey burnout: As comforting as the centerpiece dish might be, a lot of Americans just see it as a gateway to leftovers. (Anthony Bourdain had this to say: “A good turkey sandwich, enhanced with a layer of stuffing and gravy, eaten in peace after your guests have gone, is the whole point of hosting Thanksgiving in the first place.”)
There’s another, easier option, says Joey Baldino, chef, owner, and president of South Philadelphia’s 100-year-old Palizzi Social Club. Anyone who can roast a turkey can roast a pig, he maintains, with as good or better results—including the leftover sandwiches. Baldino features the recipe in his new cookbook, Dinner at the Club (Running Press; $35), written with Adam Erace, a sometime Bloomberg contributor.