Homemade Porchetta

Preparation

1. STEP 1 OF 11

   Prepare the meat: take the piece of pork belly and place it on a work surface with the fatty side facing out, insert the pork tenderloin and roll it up with kitchen twine.

2. STEP 2 OF 11

   Make cuts in the meat, but not too deep, so that the seasoning can penetrate well without breaking the rind.

3. STEP 3 OF 11

   Marinade and seasoning: finely chop the garlic and crush the black peppercorns in a mortar, add coarse salt and olive oil. Mix well to obtain a marinade.

4. STEP 4 OF 11

   Massage the seasoning all over the meat, trying to penetrate well between the cuts in the meat. Let the porchetta rest for at least 1 hour or overnight.

5. STEP 5 OF 11

   Prepare the kamado: light the kamado and bring it to a temperature of 160-180°C. Prepare the kamado for indirect cooking.

6. STEP 6 OF 11

   If possible, add some wood for smoking the meat, such as cherry or oak, for a richer flavor.

7. STEP 7 OF 11

   Place the porchetta on the kamado with the rind facing up and cook slowly for about 2 hours per kg.

8. STEP 8 OF 11

   During cooking, brush the meat with olive oil occasionally to keep it moist and promote a crispy crust.

9. STEP 9 OF 11

   When the meat is almost ready, increase the temperature of the kamado to 220-240°C to achieve a crispy crust.

10. STEP 10 OF 11

    Let it cook for another 5-10 minutes, until the rind becomes golden and crispy.

11. STEP 11 OF 11

    Once cooked, let the porchetta rest for about 15-20 minutes before slicing.

Suggestions

• Kamado

• Mortar

• Kitchen twine

General Information

Analysis

Macronutrients (100 gr)