Porchetta! (via patiodaddiobbq.com)

Porchetta is a beautiful and glorious thing. How can you possibly go wrong with 7 lbs of herb-stuffed, jelly-rolled and fire-roasted heritage pork belly? That's right, you simply can't. Make one of these the next time you have guests over for a barbecue or to watch a game, then sit back and watch the looks of porcine bliss on their faces.

The traditional Italian porchetta (pronounced por-KET-a) is made of a deboned whole hog that is stuffed with garlic and herbs then rolled and roasted on a spit over wood coals. An American adaptation was to wrap pork belly around the pork loin. This was easier in years past because one could simply have their butcher leave the loin attached to the belly. That would be a tall order nowadays, so this new adaptation is made by simply using only the belly. It's far less laborious to prepare, but the results are still incredible.

If you want to try one of these at home leave a comment below for a chance to win a Snake River Farms gourmet Kurobuta pork belly. We will select a winner at random. Since I obviously need a way to contact the winner, your comment must either link to or contain your e-mail address. The deadline for entries is 12:00 AM MDT Tuesday, July 22, 2014.

Note: Ideally you want to use a skin-on belly in order to get that lovely cracklin crust, but it's not required. The belly I used for this recipe did not have the skin on and the crust was still excellent, it just wasn't crispy and crunchy.

Ingredients
1 6-7 lb Snake River Farms pork belly (approximately 10" wide, 16" long, and 1 1/2" thick)
1/4 cup + 2 Tbsp Kosher salt, divided
1/4 cup Finely chopped fresh fennel fronds (the leafs and tender stems)
2 Tbsp Finely chopped fresh rosemary
2 Tbsp Finely chopped fresh thyme
2 Tbsp Finely chopped fresh sage
8 cloves garlic, minced (about 4-5 teaspoons)
Zest of one orange
Zest of one lemon
1/2 tsp Crushed red chile
2 tsp Olive oil
2 tsp Black pepper, ground medium

Method
Unwrap the pork belly, rinse well with cold water, and pat dry with paper towels.

Porchetta! (via patiodaddiobbq.com)
Combine all ingredients except the belly, two tablespoons of the salt, the oil, and the pepper in a small mixing bowl and mix well to combine.

Porchetta! (via patiodaddiobbq.com)

With the pork belly skin/fat-side-up on a cutting board, cut slits 1/3" deep and 3/4" apart in a crosshatched pattern. Rub two tablespoons of the salt thoroughly into the skin/fat, then flip over.

Porchetta! (via patiodaddiobbq.com)
Using a filet or paring knife pierce all the way through the meat side of the belly about every square inch. Spread the herb mixture evenly over the belly.

Wrap the belly very well in plastic wrap and refrigerate 24 hours.

About 3 1/2 hours before you plan to serve, remove the belly from the refrigerator and let sit at room temperature for 30 minutes.

While the belly is sitting, preheat your grill for indirect heat at medium heat (about 300º).

Cut 12 pieces of butcher's twine 18" long. Unwrap the belly and roll in a jelly roll fashion and tie about every inch with the twine.

Porchetta! (via patiodaddiobbq.com)

Cut the porchetta into two equal pieces, coat all sides of each piece with oil and season evenly with the ground black pepper. Grill both pieces indirect until the internal temperature reaches 160º, about 2 1/2 hours. There is no need to flip or turn the porchetta during the cooking.

Porchetta! (via patiodaddiobbq.com)

Remove the porchetta to a platter, tent loosely with foil, and let rest 15-20 minutes.

Cut the porchetta into slices about 1/2" thick, serve and enjoy! I served mine on a toasted ciabatta roll, topped with arugula and pickled red onion.

Porchetta! (via patiodaddiobbq.com)

Disclaimer: I am a partner of Snake River Farms and I was compensated for this post, but the thoughts and feelings expressed here are completely my own.

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31 Comments:
Blogger Two State BBQ said...
You had me at pork belly! Been wanting to do this for a while, now I will be doing this very soon! Great write up as usual! -- Lionel Bateman
Blogger drholly said...
This looks like a pretty easy and delicious way to make it. Looking forward to trying this soon! Thanks. drholly@comcast.net
Blogger 1Bigg_ER said...
Weekend project for my PBC!! I'll get Funkadelically Funkadelic
Blogger John Dawson said...
1Bigg_ER - I cooked mine in the PBC. Rock it like Meatloaf! ;-)
Blogger James said...
Do they make a vegetarian version of this?
Blogger John Dawson said...
James - Vegan pork... Now there's an idea with serious legs!
Blogger Rob Kathner said...
I HAVE to cook this on my PBC!!!
Anonymous Anonymous said...
I wonder how this would taste smoked in my Pit Barrel Cooker.
Blogger John Dawson said...
Anonymous - As I mentioned in a previous comment, I cooked mine in one of my PBCs. Given that, I can guarantee that it will be fantastic. ;-)
Blogger Rob Kathner said...
oh ps...you can select me as the winner and contact me at rkathner@gmail.com for delivery details :D
Blogger She Who Smokes said...
Looks simply amazing! Will be a "must try" on my PBC!
Blogger John Dawson said...
Note: Many of you are no leaving a way for me to determine how to contact you.
Anonymous Anonymous said...
This looks great. I'll do it on my PBC. Should I use the grate or hang it with hooks? Cal Carpenter - Gemini50@cox.net
Blogger John Dawson said...
Cal - I cooked it on the grate.
Blogger She Who Smokes said...
I can be notified at: shesmokesalot@gmail.com
Anonymous Anonymous said...
Why would you cover that lovely thing with bread lol. I would love to try this. eric.spivey@hotmail.com.
Blogger 2kewlgypsy said...
Cannot wait to try this! been meaning to do a belly for some time, I'm thinking Memorial day, but may have to try one first, you know, just to make sure!
Blogger Cibelokid said...
I can only get pork belly after it has been sliced. (Tears)
Anonymous Anonymous said...
I'm ready to receive your offering...bullieloco@gmail.com
Blogger Mike Gallagher said...
Thanks for posting this - I am going to cook this tomorrow in my PBC - Can't wait. Belly is marinating now.
Mike Gallagher (Overland Park, KS) / gallagher.msg@gmail.com
I'd love to be your winner!
Anonymous Dan Mohr said...
Ironically I have never tried Pork Belly, but have always wanted to. That looks outstanding. Thank you for an opportunity to try such a quality product. dmohr@briteomatic.com
Blogger 1Bigg_ER said...
I just smashed my first sandwich. Key word: FIRST.
FANTASTIC!

[URL=http://s1175.photobucket.com/user/emtawali/media/Porchetta%20Sammich_zpscvpvv6bq.jpg.html][IMG]http://i1175.photobucket.com/albums/r636/emtawali/Porchetta%20Sammich_zpscvpvv6bq.jpg[/IMG][/URL]
[URL=http://s1175.photobucket.com/user/emtawali/media/Porchetta_zpslljtqvwx.jpg.html][IMG]http://i1175.photobucket.com/albums/r636/emtawali/Porchetta_zpslljtqvwx.jpg[/IMG][/URL]
Blogger John Dawson said...
1Big - I'm glad that it worked for you. Unfortunately your pic links aren't working.
Blogger 1Bigg_ER said...
Yeah, not sure if it's possible to post pictures in comment section. But thanks for sharing the recipe.
Blogger John Dawson said...
It's possible, like this.
Blogger 1Bigg_ER said...
Anonymous dnote said...
Looks killer!

dhinote@hotmail.com
Blogger Three Dogs BBQ said...
Always wanted to try one of these. I would give that SRF pork belly the old college try.
Blogger John Dawson said...
Congratulations to Cal Carpenter, winner of the Snake River Farms pork belly giveaway!

Thanks to each of you for your readership and participation.
Blogger Ariette Coleman said...
Love the design of your blog. Simple. I love the wood effect. Seems like I'll be a regular visitor of your site. Haha. Anyway, I haven't tasted porchetta, hope my mom knows how to do this one.
Anonymous Ethnic Food said...
This look fabulous. Thank you.

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