- Aug 12, 2020
- 44
- 58
Wanted to do a Porchetta, a REAL one with Rine and all from a Pork Belly, but Id have to order it, take two weeks and explain to my wife why I'm blowing $50 on another smoking experiment. So I pulled out a half loin with a fat cap, butterflied it, put a Porchetta rub on it, tied it up and bagged it for 48hrs. Then i slow smoked it at around 170F until internal was 150. Took it out, wrapped it, cranked temp to 500, put it back in for 5 mins, flipped it and did 5 more mins. I used Ciabatta bread for the sandwich bread. putting djion mustard on one side and green roasted medium hot salsa verde on the other. Sounds like it should work and looked awesome, but it was a bit too much of a kick heat wise being the rub had pepper flakes ground into it. 
Here is the rub recipe, I'd cut back on the pepper flakes and skip the salsa verde and mustard next time. Sometimes less is more
Recipe for rub:
1 tablespoon kosher salt
2 teaspoons toasted fresh rosemary, chopped
2 teaspoons toasted fennel seed, crushed
2 teaspoons chili flakes
2 teaspoons freshly ground black pepper
zest of 1 lemon
(
add equal amounts of brown sugar to salt)
Parsley
salsa verde roasted rubbed on meat,
process and rub, then role up. let cure for 24 hrs
use ciabatta bread, Dijon mustard on one side of bread and salsa verde on other with chopped up pork in between
Here is the rub recipe, I'd cut back on the pepper flakes and skip the salsa verde and mustard next time. Sometimes less is more
Recipe for rub:
1 tablespoon kosher salt
2 teaspoons toasted fresh rosemary, chopped
2 teaspoons toasted fennel seed, crushed
2 teaspoons chili flakes
2 teaspoons freshly ground black pepper
zest of 1 lemon
(
Parsley
salsa verde roasted rubbed on meat,
process and rub, then role up. let cure for 24 hrs
use ciabatta bread, Dijon mustard on one side of bread and salsa verde on other with chopped up pork in between
