Crispy Smoked Italian Pork Belly Porchetta Recipe

Pork Belly "Porchetta" Our Italian Table

WebJun 15, 2019 · Lay the pork belly, fat down, on a cutting board. Using a sharp knife, make a wide cross-hash pattern on the pork meat. In a …

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1. Lay the pork belly, fat down, on a cutting board. Using a sharp knife, make a wide cross-hash pattern on the pork meat.
2. In a spice grinder, add the rosemary, 4 garlic cloves, fennel seed, salt and pepper. Grind until you have a thick paste. Add about 1/4 cup olive oil and mix further in the spice grinder to make a rub. You want enough rub to work into the knife slices of the pork so add more herbs and olive oil as needed.
3. Rub the mixture on to the prepared pork belly and work into the slices. Move to a sheet pan and cover tightly with plastic wrap.
4. Refrigerate at least overnight and up to 3 days.

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Smoked Porchetta Hey Grill, Hey

WebDec 15, 2020 · Preheat your oven to 500 degrees F. Place the porchetta on a baking tray in the oven and bake for 10 minutes (or less) until the skin …

1. Prepare your Roast. Roll the belly meat around the loin and remove any excess skin on top of the roast that will be overlapped by the belly. Pierce the belly skin all over with a sharp skewer or the tip of a paring knife. Flip the roast over, skin side down, and use the tip of a sharp knife to carefully butterfly open the loin roast. Then use your knife to cut a cross-hatch pattern into the flesh of the belly, about 1/2 inch thick.
2. Make the filling. Preheat a small skillet over medium heat and toast the fennel seeds, black peppercorns, and red pepper flakes for 2-3 minutes until fragrant. Crush in a mortar and pestle or in a spice grinder. Add the toasted spice blend to a bowl with the lemon and orange zest, minced garlic, and fresh minced herbs. Combine and then drizzle with the 2 Tablespoons of olive oil.
3. Assemble the roast. Rub the seasoning paste all over the flesh side of the belly and loin. Be sure to press the seasoning into the cut cross-hatch sections of the belly and the butterflied open section of the loin. Fold the loin closed and begin rolling the loin roast into the belly. Once the roast is rolled into a cylinder shape, tie off every inch or so with butcher's twine. The roast should be fairly uniform in shape and thickness when tied.
4. Dry brine the porchetta. Place the tied roast onto a flat roasting rack set on top of a rimmed baking sheet. Season the porchetta on all sides with the 1/3 cup of salt. Refrigerate the roast, uncovered, for at least 12 hours (1 hour per pound of roast). Dry brine the porchetta. Place the tied roast onto a flat roasting rack set on top of a rimmed baking sheet. Season the porchetta on all sides with the 1/3 cup of salt. Refrigerate the roast, uncovered, for at least 12 hours (1 hour per pound of roast).

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