Attempting Porchetta

[PipsBBQ]

This Sunday I would like to attempt Porchetta. Sorry I never heard of it until I watched Meatheads video. Now it's all I can think about.... Anyway I want to make sure I get it right as I've already committed to it and invited guest's. No try run. The biggest Question I have is What temperature do I cook it too. I didn't see that in the video, I watched 4 times.

I will use Fennel, Red Chilli Flakes, Dried Tomatoes and Salt. Any other recommendations?

[barelfly]

I can’t tell you based on experience, as I’ve never cooked porchetta, but some of the recipes I’ve read and saved based on wanting to cook this are around 160 or so. Perhaps others that have experience will help you out, but SeriousEats.com is always pretty spot on with their recipes. I have their porchetta recipe saved and it states 160 as finished internal temp. They also recommend a baking powder and salt rub/brine on the skin to help with crispiness.

https://www.seriouseats.com/all-belly-porchetta-recipe-italian-roast-pork

Cant wait to see how this turns out for you! Please share the experience and some photos if you have the opportunity. And have fun cooking!

[PipsBBQ]

Thank you.....

[Bkhuna]

I followed the SE recipe a few when it came out. Notice the photo shows garlic? I used some garlic. It came out phenomenal using a whole pork belly. I used a rotisserie and cooked to an internal temp of 150F. I didn't want to cook it any longer because the skin is plentiful and can get to hard.

[PipsBBQ]

Ok, Not I'm not sure. watched three other video (while at work) oops. Should I leave the skin on or remove it. I kind of like Meatheads version. Any other opinions

[texastweeter]

Skin on. Be sure it's salted well. Pour screaming hot oil over it, or dunk it in a deep fryer at the end to give it a crunch.

[Jfrosty27]

I’m watching this with high interest. I’ve been Jonesing on it for a while now. From what I’ve read, the traditional style is skin on but both ways seems to be equally represented in the recipes out there. I would do skin on myself. Good luck and keep us posted!!!

[PipsBBQ]

I will thank you

[barelfly]

Since you have one with skin on, I’d go with it! I think that textural difference from the meat to the skin will be outstanding!

[hoovarmin]

Meathead posted this recipe for Porchetta on the free side and it says it's done when it hits 140 F.

https://amazingribs.com/porchetta/

[Spinaker]

Yep! Meathead just did a video of this cook. It was released on our YT Channel

[mrteddyprincess]

(This is what inspired the OP to post this topic.)

[Spinaker]

10-4! Just thought I’d add the video for him. 👌

[Panhead John]

Spinaker Yep, anything stuffed with kidneys, liver and organ meat, I’m all in! 🙄

[PipsBBQ]

Thank you to all. I will try and REMEMBER to take pictures and post them. Threw Cherry tomatoes on the smoker this morning before work. Counting on the worlds greatest Wife to remove them when done.

[JCBBQ]

I’ve done one. It was pretty spectacular. I don’t remember the deets though but if I remember it was Sous vide then deep fried. Pretty sure it was a kenji recipe. There’s a lot of videos on YouTube to help you though. Do you have fennel pollen? That stuff is amazing.

[PipsBBQ]

2.pdf 3.pdf 4.pdf 5.pdf 6.pdf Thank you for the Videos and Idea. This came out so nice, I will do it again and again. The Butcher shop said the would fillet if for me. Next time I will do it myself as it could have been better. Now I need to watch more videos and continue on.

[Greygoose]

Pips,,,excellent job fer sure,,👍👍👍
Makes fer great Sandy’s too,,,

[PGH_RAM]

**drool**

[Jfrosty27]

Man oh man. That turned out terrific!! Now I MUST do one. Enough thinking about it. Time to get smokin’!
nice work Pitmaster.
👍👏👌🎉🎊

[barelfly]

What a cook! There may be a run on porchetta here after seeing your cook! Great job and thanks for sharing!

[theroc]

Brilliant.