Porchetta

[JakeT]

So this weekend I finally did the porchetta I've been waiting to do! I didn't really follow any one recipe, just took what I liked from a bunch of others. I used a 6 lb berkshire belly with the skin on. I loaded it down with sage, parsley, thyme, red pepper flakes, orange and lemon zest, garlic, salt and pepper. I rolled it up, scored the outside with a sharp knife, then bound it. (learned a hand new knot in the process)

I then smoked it in the KBQ with white oak (bottom poppet only) for about 3.5 hours, averaging around 320*. Took it out at 150 IT, and had the peanut oil hot and ready to go. Ladled the oil to puff up the skin into chicharrones, sliced and served! It was a big hit, and one I will definitely do again. More than the taste it was a blast to make, since it is such a unique thing and one I've never made.

[EdF]

And was it good? Or was it good!

[JakeT]

Oh it was good!

[EdF]

How hot did you have that peanut oil? Nice puffing up there.

[JakeT]

I didn't take a temp on the oil just did a test when it started to smoke. I wish I had waited a little longer though because the parts that didn't get puffed were incredibly tough. So in trying to puff the unpuffed parts some got overcooked. Learned curve for sure.

[EdF]

JakeT The Chinese have a method they use when making siew yuk. They let the skin sit in a fridge with baking powder overnight. Then they pierce it to make lots of little holes. Apparently it works as part of the regular cooking time. This one uses salt instead of baking powder:

https://theinformalchef.blogspot.com/2016/01/crispy-roast-pork-belly-siu-yuk.html

Here's another variation:

http://ladyandpups.com/2014/08/17/cantonese-style-roast-pork-belly/

Obviously either one would have to be adapted for the porchetta shape and cooking method. But that's the fun of it!

[Henrik]

Wow, thanks EdF! Great tips!

[Troutman]

Man that's a big one, nice fatty for sure !!!

[gabulldog]

Wow, bang up job, everything about that looks friggin awesome! Only pic you're missing is a cross-section! Rub looks great, you must've used a ruler on that tie-job, and that skin looks perfect. Nice work, I gotta do one of these...

[JakeT]

You're right I did forget one! Incoming! And thank you!

[Omega-Man]

Looks very professional and AWESOME!

[marshall]

looks awesome and tasty! puts my hotdogs to shame lol

[Sweaty Paul]

Looks fabulous!

[JakeT]

Closest I've got to a cross section (hunger and beer made me forget to take a good cross section shot)

[gcdmd]

Great job, Jake. Nice knife, too, BTW.

[JakeT]

Thank you, I love that knife, crazy how sharp it gets with little effort!

[Danjohnston949]

JakeT, Thanks For The Details And The Pic's‼️ Now I Won't Have To Spend Another Day Wondering What A "PORCHETTA IS" ❗️❓❗️ They Are Kind Of Scarce Here In The Northland❗️❓❗️ I Do Believe I Might Nibble On A Piece Based On Your And The Others Descriptions‼️
Eat Well And Prosper❗️ From A Backyard Cremator In Fargo ND, Dan

[JakeT]

Thanks Danjohnston949!

[Spinaker]

Wow! This is great! I need to make one of these. I have yet to do so. I love the idea of using hot peanut oil to fry the outside. Thank for posting this, I bet the LBQ was a perfect match for this.

[JakeT]

The KBQ really just added to the fun. It didn't take on any smoke flavor through the skin. I'd like to do one over a fire with a rotisserie but I didn't have access to one big enough, the peanut oil was a convenient alternative!

[AngieAng]

Hi....did you put a pork loin on the inside? If so...is that necessary. Want to smoke one BGE this week...awesome pics

[JimLinebarger]

Nice job. Looks fantastic.

[Ahumadora]

Good stuff!!. Been studying videos as EdF said looking for secrets how to obtain the elusive crispy skin. Dry skin, stab 10,000 tiny holes with point of knife, rub with salt and leave uncovered in fridge for a couple of days. Working on a couple of recipes with this at the moment. Just been too busy to get a chance to try it. Porchetta is always a crowd pleaser!!

[Troutman]

The hot oil trick works well too, just pour hot oil over the skin after the cook