Hey all,
So I decided on doing a porchetta for my last cookout, something a little different, and more complicated. Started off with a pork belly (around 4-5 pounds), and 2 tenderloins to wrap the belly around and provide some extra meat. I tried to separate the meat of the belly from the skin/flat, and did OK, but it was a little challenging. In the mortal and pestle ground together
Pepper
Fennel Seeds
Cumin
Oregano (fresh)
Thyme (fresh)
Chopped up half a head of garlic (love garlic) separately.
Layered the smelly goodness onto the belly, and fileted the tenderloin apart to
Poked a bunch of holes into the skin to let the fat render out. Well salted the inside and outside of the whole thing.
Let sit overnight uncovered in the fridge to dry out the skin.
Got the rotisserie going with some lump charcoal (B&B charcoal and apple chunks for flavor) on my diy welded charcoal basket from rebar.
Total cook time was maybe 2 hours 45 minutes or so, until the internal temperature read safe. Also, at the end of the cook, lowered it to right above the charcoal to get the bubbling crispiness.
I even tried to use a propane torch, but using charcoal is much easier.
Ended up nice and crunchy.
Next up is Picanha and Tritip
:)
So I decided on doing a porchetta for my last cookout, something a little different, and more complicated. Started off with a pork belly (around 4-5 pounds), and 2 tenderloins to wrap the belly around and provide some extra meat. I tried to separate the meat of the belly from the skin/flat, and did OK, but it was a little challenging. In the mortal and pestle ground together
Pepper
Fennel Seeds
Cumin
Oregano (fresh)
Thyme (fresh)
Chopped up half a head of garlic (love garlic) separately.
Layered the smelly goodness onto the belly, and fileted the tenderloin apart to
Poked a bunch of holes into the skin to let the fat render out. Well salted the inside and outside of the whole thing.
Let sit overnight uncovered in the fridge to dry out the skin.
Got the rotisserie going with some lump charcoal (B&B charcoal and apple chunks for flavor) on my diy welded charcoal basket from rebar.
Total cook time was maybe 2 hours 45 minutes or so, until the internal temperature read safe. Also, at the end of the cook, lowered it to right above the charcoal to get the bubbling crispiness.
I even tried to use a propane torch, but using charcoal is much easier.
Ended up nice and crunchy.
Next up is Picanha and Tritip
:)