While chef Evan Funke works on his
forthcoming Bucato restaurant, slated to open sometime soon at the Helms Bakery complex, he's keeping busy with one of the greatest morsels of meat of all time: porchetta. According to the
LA Weekly, he'll debut the truck at
Abbot Kinney First Friday tomorrow, and then will make Santa Monica and Downtown LA regular routes (follow its whereabouts on
Twitter). Eventually, he'll just park it in front of Bucato.
You'll get the porchetta - slow-roasted pork loin and belly seasoned with garlic, rosemary, salt and fennel - as a sandwich on ciabatta with pesto Modenese, a spread made with chopped lardo and Parmigiano-Reggiano, cracklins and arugula. Because, you know, you need something green when you're eating "pork on pork on pork." This, we hope, will also be on he menu at the restaurant, but that kind of pigginess is worth seeking out.
