I have wanted to do this for a while and finally did it this past weekend. It was not difficult (butterflying the pork belly was the hardest part) to make.
I mostly followed the recipe from the free sise. I used fresh herbs (Save, Thyme & Rosemary) instead of dried, roasted garlic, crushed red pepper flakes, salt, black pepper, dried cherries and crushed pistachios.
I cooked it on my Weber Kettle using the rotisserie with Fogo lump in the SnS with the veggies underneath in Drip-n-Griddle.
Thoughts:
First, I cooked it too hot. The outside was done before it was done cooking, so I tented it with foil and finished it in the oven. That said, I think that even the recommendation to cook it at 325° may be too hot. There is a lot of fat and I think the longer it cooks the better chance you have to render more of the fat.
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Second, the flavor was good, there is a lot of fat. We found it to be too much fat for most folks in 1/2 inch - 1 inch thick slices.
Third, the recipe never says what ratio of water to boil to cook the veggies via Meathead's "pot sticker" method. I used just enough to give me a small layer in the bottom of the Drip-n-Griddle and that was too much. We managed, but it was trick and they never browned in the drippings.
Overall it was just okay. Today I sliced a thin slice off and pan fried it until crispy on both sides. Now that, was some good stuff!
I don't know that I will make again unless someone chimes in with "the real trick is to.....".
I do like the concept, and would consider doing a pork loin that way if I can figure out how to keep it from drying out.
As you can see in one of the pictures I have smaller piece that I didn't cook. I plan to cook that in offset smoker at a lower temp for an extended period of time, maybe with a sear or high temp finish. When I do that, I'll post my thoughts on that approach.
I mostly followed the recipe from the free sise. I used fresh herbs (Save, Thyme & Rosemary) instead of dried, roasted garlic, crushed red pepper flakes, salt, black pepper, dried cherries and crushed pistachios.
I cooked it on my Weber Kettle using the rotisserie with Fogo lump in the SnS with the veggies underneath in Drip-n-Griddle.
Thoughts:
First, I cooked it too hot. The outside was done before it was done cooking, so I tented it with foil and finished it in the oven. That said, I think that even the recommendation to cook it at 325° may be too hot. There is a lot of fat and I think the longer it cooks the better chance you have to render more of the fat.
​​​​​​
Second, the flavor was good, there is a lot of fat. We found it to be too much fat for most folks in 1/2 inch - 1 inch thick slices.
Third, the recipe never says what ratio of water to boil to cook the veggies via Meathead's "pot sticker" method. I used just enough to give me a small layer in the bottom of the Drip-n-Griddle and that was too much. We managed, but it was trick and they never browned in the drippings.
Overall it was just okay. Today I sliced a thin slice off and pan fried it until crispy on both sides. Now that, was some good stuff!
I don't know that I will make again unless someone chimes in with "the real trick is to.....".
I do like the concept, and would consider doing a pork loin that way if I can figure out how to keep it from drying out.
As you can see in one of the pictures I have smaller piece that I didn't cook. I plan to cook that in offset smoker at a lower temp for an extended period of time, maybe with a sear or high temp finish. When I do that, I'll post my thoughts on that approach.
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