Porchetta

First, lay the pork belly skin side down on a large cutting board and roll it from the long end to check for even diameter, and to determine if part of the skin will end up inside the roll. If needed, cut a strip of the skin off so that the skin on the rolled porchetta will only be exposed on the outside of the roll. Also, on the edge of the belly that closes the roll, cut a chamfer of the meat off (a diagonal strip) so that the meat on the long edge doesn’t ‘squish’ out. Save the strip of meat you cut off and place it inside the roll as needed to create an even diameter along the length of the roll.

Measure out the kosher salt and garlic.  Thoroughly combine the remaining rub ingredients.

Lay the belly out again (skin side down) and score to about one half the thickness of the belly in a one-inch by one-inch diamond pattern. Evenly season the belly with the 5 teaspoons of kosher salt, then work in the minced garlic, and finish by sprinkling the rub evenly across the entire surface. Work each step (salt/garlic/rub) onto the surface and into score-lines.

By this time the meat should have warmed up which makes rolling it easier. Cut enough lengths of butchers twine (12 is usually a good number) so that you can tie the rolled porchetta every inch or so. Position all of the string on a flat surface and place the un-rolled belly on top of them. Roll the belly from the long side (or if you have a smaller piece, ensure that you roll in the direction of the ribs as it will preserve the shape of the roll better during cooking).  Ask a friend to help tie the string as you hold the roll as tightly as possible – start with two strings in the middle of the roll (we have to cut our belly roll in half to fit on the Kamado), then the ends, and then fill in the rest.  Use needle nose pliers to pinch the twine as you tie each knot.

Clean the outside of the roll off so there is no salt or rub mixture (this affects the crisping of the skin in the final step). Set on a rack, on a baking sheet uncovered in the fridge for 24-48 hours. This allows the outside of the roll to dry thoroughly (essential for crispy skin) and the spice mixture to penetrate the meat.

Fire up the smoker to 275 degrees and add fruitwood smoking chunks of your choice. Rub 2 tablespoons of olive oil over the skin and massage in 5 teaspoons of sea salt evenly over the entire surface (essential step for crispy skin). Place the rolled porchetta in the smoker and cook until it reaches 185 degrees in the centre of the roll. Do not puncture the skin when testing for temperature as it will affect the skin crisping later on – test from the end of the roll. Depending on the size of your smoker, you may need to cut the length of the porchetta in half before you start smoking. Cooking will take approximately 3.5-4.5 hours. Don’t be alarmed, the skin at this point will still be rubbery.

This next step is critical to getting a crispy skin that is not tough. Working quickly, take the porchetta out of the smoker, and coat the surface (again) with olive oil (Brock used a light spray to not disturb the salt). Do not let it rest at this point. Place the smoked porchetta on a rack, on a large baking, in an oven pre-heated to 275 degrees. Once in the oven, increase the temperature to 475 degrees. It should take about 15 minutes for the temperature to get up to the set point of 475 degrees and another 10-20 minutes for skin to blister over the entire surface. Be patient, if you take it out before the skin blisters it will be tough – it’s heaven when you get it right! At the end of this step, the internal temp of the porchetta should be approx 195 degrees.

Let the porchetta rest for at least 30 minutes on the counter and up to 3 hours in a warming oven.

Slice the porchetta into 1/2″ to 3/4″ thick slices and serve with soft warm italian rolls to make sandwiches in the traditional way – no condiments required! Alternatively, serve with your favorite sides and enjoy.