SMOKED PORCHETTA Recipe
cranberry mostarda, arugula salad
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Ingredients
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Porchetta
Method
Cooking Instructions
Prepare the Pork
Score the skin of the pork belly in a crosshatch pattern. This will help render the fat and give a crispy texture.
Make the Herb Mixture
In a bowl, combine the chopped rosemary, sage, minced garlic, fennel seeds, salt, and black pepper. Add olive oil and red wine vinegar to create a paste.
Season the Pork
Rub the herb mixture generously all over the pork belly, making sure to get it into the scored skin. Wrap in plastic wrap and refrigerate for at least 24 hours, or up to 3 days for maximum flavor.
Smoke the Porchetta
Preheat your smoker to 225°F (107°C). Place the pork belly in the smoker and cook for about 4-5 hours, or until the internal temperature reaches 190°F (88°C).
Crisp the Skin
Once the pork is cooked, increase the smoker temperature to 400°F (204°C) or transfer to a hot oven. Cook for an additional 30 minutes, or until the skin is crispy.
