A modern day convivence take off on the Italian tradition of roasted suckling pig.
Here is a 1 minute video that shows the steps. Detailed instructions are below.
What you need:
- 4 to 6+ pounds pork belly
- 2 to 3 lb boneless pork loin roast
- Olive oil
- Seasonings - we used Zest Coast Savory Blast and fennel seeds
- Wood chunks or chips for smoke - we used cherry but hickory or apple works great
My wholesale club had whole pork belly on special so I had to grab one. It was ten pounds so I ended up using six pounds or so for the porchetta and will freeze the rest for future appetizers.
What to do:
Season pork loin roast with olive oil and rub with seasonings. Essential flavors are rosemary, fennel and garlic. Zest Coast Savory Blast works great - just add some fennel seed.
Score Pork Belly on the skin side. Season the meat side. Roll belly around roast and tie with butcher twine.
Cook indirect at 275 to 350 degrees. Use wood chunks or chips for smoke. I like to start out at low end of temp range and go higher when I add additional coals later in the cook to crisp up the skin. Cook until internal temp on the pork loin hits 145F. We use Thermoworks products for accurate temp readings.
Remove from grill and let rest for 15 to 30 minutes before slicing. I find that an electric knife works best for slicing. Slice 1/2 to 1 inch slices.