Porchetta italiana

S

SmokingJo

Full Fledged Farker
Joined
Jun 24, 2012
Location
Italy
Hi All,
I've made a porchetta today, in the smoker:
5lb pork belly and 2lb pork loin. The pork belly butterflyed and seasoned with chopped rosmary, sage, onion, garlic, salt, pepper. Wrapped tighty around the loin. In the fridge overnight.
Today in the smoker at 280f for 4 hours, until 160, than pushed the bbq at 400f to crisp the skin. Smoked with lump hardwood charcoal and apple and cherry chips.

Ready to season in the fridge:
C06E0ED1-6E62-4824-B7B9-C44D17AB2CE5-567-00000021A830CB58.jpg


The setup:
5394BA62-DF10-4CAD-81D3-7649652CB525-1690-0000008B722B7E20.jpg


After 2 hours:
3B0FD88E-3E56-4DE2-835B-7D06268372FB-1690-0000008B694A5C96.jpg


After 4 hours:
E765A40E-D7A1-40F1-A300-F35632CCEBCC-2556-000000BB78941D69.jpg


The cut:
A1BDC52E-4A4D-4776-ACC3-90F6864A089E-2556-000000BB8077AA7F.jpg


Thanks for watching,
Ciao, Gianni
 
Last edited:
I need to do this! I need to do this! I need to do this! I need to do this! I need to do this! I need to do this! I need to do this! I need to do this! I need to do this! I need to do this! I need to do this! I need to do this! I need to do this! I need to do this!

Nice cooking
 
landarc said:
I need to do this! I need to do this! I need to do this! I need to do this! I need to do this! I need to do this! I need to do this! I need to do this! I need to do this! I need to do this! I need to do this! I need to do this! I need to do this! I need to do this!

Nice cooking
Click to expand...

I can just see a platypus jumping up and down while saying this :-D

That looks great Gianni! Nice job!
 
Very pretty and looks tasty. Was it worth all that work? You slice it and it falls apart. Does it end up like 2 or 3 different things you are eating or do the flavors work together? Thanks because it looks like something I would like to cook.
Ciao.
 
Thank you all for the kind words!

Marty,
yes it falls apart but the flavors work together. It's usually eaten in a sandwich (only bread and porchetta, no salad, no sauces), so it's not a problem if you have different pieces of meat. Also when you buy porchetta from the man who prepare and sells it ("Porchettaro"), it's bigger then mine and when he slice it it falls apart.
In my opinion, the preparation is not so complicated: you have only to chop the fresh spices and season the meat, wrap and close it tightly. But the presentation, when you put it on the table, is a "wow!" by everyone.
A note: next time I will use a slice of pork shoulder insted pork loin for the center becase the loin was not as juicy as the belly.
Second note: even if not typical, I prepared a sauce inspired by your american vinegar based sauces for pork: with mustard, apple vinegar, balsamic vinegar, honey and spices. It was very good in the sandwich with porchetta!
 
It's 3:30 in the morning here and I am trying to figure out what store is open so I can get the ingredients to make something that is even half as good as what you have done. That looks delicious!
 
Thanks for sharing. I doubt its anything I'll be making anytime soon ( and I have a whole pig in my freezer). I'm just not feeling it....Not that I wouldn't eat it. Your sauce sounds fantastic.
 
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