SMOKED PORCHETTA ROAST
Savoury, aromatic, smoked pork belly porchetta roast.
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
Score skin on a diagonal to make a diamond pattern.
Combine Big Mama’s Fennel Paprika Dry Rub, salt and baking powder. Rub liberally onto skin, ensuring mixture gets into cracks.
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.
Pre-heat smoker to 225°F (we’re using Traeger Texas Blend pellets).
Toast fennel seed, juniper berry and black pepper corns for 20 seconds.
Into a mortice and pestle, combine rosemary, thyme, oregano, garlic, white wine and toasted fennel, juniper and pepper mixture to create a paste.
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.
Increase temperature to 350°F for 1 hour, or until internal roast temperature reaches 200°F.
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.