Ulitmate Pork Decadence

Smoking and Grilling

Ulitmate Pork Decadence

Postby tony b » Mon Jan 19, 2015 1:17 pm

With the nice break in the weather, I got motivated to finally make the porchetta that I'd been planning for months.

First, you need a fresh (uncured) pork belly with skin on, and a nice pork loin roast.

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In between, you need some sort of filling/dressing. I went with boursin cheese w/garlic & herbs, homemade pesto w/pistachios, and a sprinkling of dried sage.

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Some assembly required and onto the grill. Exterior was dusted with Hawaiian red sea salt, fresh black pepper and powdered garlic.

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Smoked @ 250F, with hickory and peach woods, to an internal temp of 180F.

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And no good food porn would be complete without the money shot!

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Insanely unctuous! A serious heart attack on a plate!

Didn't quite get the crackling skin (chicharon) that I was looking for, more like "pork taffy," - soft and chewy; it actually stuck to my teeth. So, I took the skin off and cubed it. Will try deep frying it to achieve chicharon bliss!
A Mighty Wind's A Brewing

“Life is short - break the rules, forgive quickly, kiss slowly, love truly, laugh uncontrollably, and never regret anything that made you smile” ― Mae West
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tony b
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