James Wales Posted October 9, 2017 Share Posted October 9, 2017 For a small gathering of people i decided to do a porchetta. I dont really know the weight of the belly but i would ask your butcher for a full belly with the ribs still attached. Trimming the ribs out is a fairly easy process and you should end up with something that looks like the picture below. I crosshatched the meat side to let the marinade infuse into the meat The marinade was a bunch of thyme, 6 garlic cloves, a bunch of rosemary, grated rind of 1 lemon and 1 Orange, salt, pepper, 2 tsp dried sage. After marinating for 24hrs. I began to stuff the belly. I first trimmed a pork fillet up and laid that on the belly. I then made a stuffing mixture of similar quantitys to the marinade in a bowl adding 2 white onions and 150g of mushrooms fried till golden brown and left to cool .500g minced pork, 150g dried breadcrumbs. The juice of 1 lemon and 1 Orange. Salt and pepper. I then encased the fillet and began rolling. The roll should be nice and tight ensuring that most of the stuffing stays in the belly, i then tied the belly at 2cm intervals to keep the whole thing looking nice and neat after rolling i let my porchetta set up in the fridge for another 24hr although i do not believe this step is required and you can just smoke it or grill it as is. I smoked mine in my Bristol drum smoker at 300f for about 4.5hrs until it reached an internal temp of 170f. Everyone really enjoyed it i will definitely do this again crispy crackling, soft belly, porky goodness. 2 1 Quote Link to comment Share on other sites More sharing options...
Wade Posted October 10, 2017 Share Posted October 10, 2017 That looks great James. Pork and herbs go so well together. Did they crisp up naturally at that temperature or did you add extra heat at the end? Quote Link to comment Share on other sites More sharing options...
valve90210 Posted October 10, 2017 Share Posted October 10, 2017 That really does look amazing!! Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted October 10, 2017 Share Posted October 10, 2017 Looking good James, it's only 10.00 and I am drooling! Nice step by step you have done. Quote Link to comment Share on other sites More sharing options...
James Wales Posted October 10, 2017 Author Share Posted October 10, 2017 To get the cracking to crackle i turned the porchetta upside down in the drum and just let the natural heat variance of the meat being closer to the coals to do the job. Worked quite well 2 Quote Link to comment Share on other sites More sharing options...
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