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Pork Porchetta - HELP!

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    Pork Porchetta - HELP!

    My buddy delivered a pork porchetta (pork belly and loin together) to me today - which I'm planning to cook for Easter, confident that Meathead would have a recipe here on my favorite website... Low and behold - I can't find anything! I'd like to smoke it, once it's rolled, but cannot find any method other than just simply grilling or oven cooking. Help me Meathead - you're my only hope!

    #2
    Welcome to The Pit. I haven't done any porchetta, so I can't help. Someone will be along shortly though.

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      #3
      Welcome to the pit! Porchetta is great food. The closest I can find is this:

      https://amazingribs.com/tested-recip...ork-loin-roast

      You have pork belly, but the procedure is the same.

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        #4
        This may help you out. https://www.evernote.com/l/AKJS3bA2r...jUQibzLvTspOuU

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          #5
          Steven Raichlen has a recipe you might find interesting. Here is the link: https://barbecuebible.com/recipe/por...fed-pork-loin/

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            #6
            Welcome to The Pit! We are happy to have you.

            I would follow the recipe that Henrik posted. That will be great with pork belly.

            Here is what I do, I Score the skin with a knife and then tie it up. Place the pork belly on an elevated rack that is sitting on a baking sheet or something else to catch the fat. Then cook. Once it is finished cooking, take it out of the smoker and remove the strings, but leave it on the rack.
            This last part can be a dangerous, so be carful. I heat canola oil in a Dutch Oven, to about 350 F, then spoon it over the porketta. The skin will blister are fry right there! Sooooo good.

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              #7
              Welcome tbronson

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                #8
                I have made two. I rolled it up based on what I saw watching you tube videos, cutting some meat off the end so it looks like a hot dog when rolled and tied. I think it would be almost impossible to get the skin crunchy on a smoker. I cooked it following bon appetit, 500 degrees for 45 minutes then lower temo, maybe 350, until cooked to 150. Cooking time is going to differ from what they say because yours is gigantic compared to any recipe you find online. Make sure to roll it up a few days early so the salt can do its thing. Fennel pollen is delicious but expensive, fennel seeds will work fine. Make sure to tie it tight, I used a knife to stab holes in skin so I could sew it. Have fun, a full porchetta is a monster hunk of pig, but it is delicious.

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                  #9
                  I want to make the same thing for Easter! I've only had it twice in my life and it was so good! Looking for a recipe that uses the fat on top? Planning on making it on charcoal grill. Thanks for any advice on recipes :-)

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                    #10
                    https://youtu.be/o5qJ3MAPxS8 This video doesn't give quantities of spices, but is very informative.

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                      #11
                      Don't let the fancy word scare ya. It's just rolled pork roast.
                      Spread that belly and season it with however you want it to taste.
                      I like Salt, pepper and some heat like chipotle powder. You want some herbs, you do that.

                      Roll it tight, tie and season it outside as well.

                      Cooking temp, it works low and slow as well as higher temps. Just depends on whether you are using all belly or loin.
                      I prefer all belly porchetta.

                      Best cooking method is actually Sous vide a few days prior. Then reheat in smoker day of feast.

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