TVWBB 1-Star Olympian
It is out for delivery today, waiting for the generous gift of an ash catcher before assembly, probably get that together next week. With the J.W. Birthday party and smoke day, this weekend, I’m not even going to open the box until I’ve got everything together. Considering taking the kettle to the car wash and blasting it clean first. Any opinions on that?Has it come in yet?
I am planning on this for the inaugural spin, if I can find a skin on belly
- 1 pork belly approximately 3 kg
- 1 ½ tbsp salt
- 1 tbsp ground fennel seeds
- 1 tbsp ground peppercorns
- 1 tbsp salt
- 10 cloves of garlic finely grated
- 1 tsp chili flakes
- 1 lemon zest
- 2 tbsp fresh sage chopped
- 2 tbsp fresh rosemary chopped
- In this recipe, I assume that you have a prepared pork belly with scored skin. Place the shoulder with the skin side down. Make diagonal cuts in the meat, about half a centimeter deep. This will make it easier to work the spices and herbs into the meat.
1 pork belly
- Start by sprinkling the meat with salt. Then add ground fennel seeds, ground black pepper, and chili flakes. Massage them well into the meat.
1 ½ tbsp salt, 1 tbsp ground fennel seeds, 1 tbsp ground peppercorns, 1 tsp chili flakes
- Next, add the sage, rosemary, and lemon zest. Massage everything into the meat once again.
2 tbsp fresh sage, 2 tbsp fresh rosemary, 1 lemon
- Finish off with the garlic and massage it in thoroughly.
10 cloves of garlic
- Now tightly roll the roast and tie it securely with kitchen twine.
- Next, it’s time to season the skin. Rub coarse salt into and between the scored skin.
1 tbsp salt
- At this point, you can choose to let the roast marinate in the fridge for a few hours before grilling. But you can also proceed to cook it right away.
- Place the porchetta on a rotisserie.
Preheat the grill to 250℃ indirect heat
- Place a pan under the roast and put it on the grill. Turn on your rotisserie. The roast should grill at 250℃ for about 15 minutes.
- Then reduce the heat to 150℃ and continue cooking the rotating roast until the internal temperature reaches 68-70℃. If the skin is not crispy, increase the heat to 250℃ towards the end. Keep a close eye on the skin to prevent it from burning.
- Once the desired internal temperature is reached and the skin is golden and crispy, remove the roast from the grill. Let it rest uncovered for 15-20 minutes before carving and serving.
This recipe came from somewhere on the internet, looks amazing!