Guest Instructor Archives • The Food School Bangkok

This class introduces students to sustainable, zero-waste cookery, butchery, and responsible animal husbandry, while developing practical skills in pork anatomy, preparation, and classical cookery through the making of two porchettas.

Students will learn how a side of pork is broken down into its relevant primal cuts, with demonstrations focusing on the shoulder and ham primals, before concentrating on the mid-primal section. A demonstration will also show how to prepare and roll a classic porchetta.

This is a hands-on class, and students will work throughout the session. Each student will receive a centre pork primal, which they will break down and transform into two porchettas:

• one traditional porchetta

• one truffle pork porchetta

Students will prepare their own centre primal along with forcemeat and stuffing, before assembling their porchettas.

At the end of the class, students will take both porchettas home ready to cook. During the session, a complete porchetta will also be prepared, cooked, rested, and carved in a live demonstration so students understand the full process from start to finish.

The session combines live demonstrations with guided, step-by-step instruction, with plenty of individual support and a strong focus on hands-on practical learning and real-time feedback as you work.