SMOKED PORCHETTA ROAST

Savoury, aromatic, smoked pork belly porchetta roast.

TOTAL TIME

2 DAYS

SERVINGS

4

METHOD

Smoke

DIFFICULTY

Medium

INGREDIENTS:

  • 5 lbs pork belly

  • 2 tbsp. Big Mama's Fennel Paprika Dry Rub

  • 1 tsp. kosher salt

  • 1 tbsp. baking powder

  • 4 tbsp. apple cider vinegar

  • 2 tbsp. fennel seed

  • 1 tbsp. juniper berry

  • 1 tsp. black pepper corns

  • 2 sprigs rosemary

  • 4 sprigs thyme

  • 1 sprig oregano

  • 2 cloves garlic

  • 2 tbsp. white wine, dry

INSTRUCTIONS:

  1. Score skin on a diagonal to make a diamond pattern.

  2. Combine Big Mama’s Fennel Paprika Dry Rub, salt and baking powder. Rub liberally onto skin, ensuring mixture gets into cracks.

  3. Place belly on a baking sheet with a wire rack. Let sit in the fridge for 1-2 days. Baste liberally with apple cider vinegar several times.

  4. Pre-heat smoker to 225°F (we’re using Traeger Texas Blend pellets).

  5. Toast fennel seed, juniper berry and black pepper corns for 20 seconds.

  6. Into a mortice and pestle, combine rosemary, thyme, oregano, garlic, white wine and toasted fennel, juniper and pepper mixture to create a paste.

  7. Rub paste on meat side of pork belly. Roll and tie pork belly into a roast with skin side up. Place on smoker and smoke for 1 hour.

  8. Increase temperature to 350°F for 1 hour, or until internal roast temperature reaches 200°F.

  9. Increase temperature to max (500°F) and continue to cook for 30 minutes to crisp the skin. Allow to sit for 10 minutes before cutting.

*Using a serrated knife makes cutting through the crackling easier. For a larger roast, add pork tenderloin to the inside of the belly.

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