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Featured Punked Porchetta and PBBEs

Discussion in 'Pork' started by chilerelleno, Aug 11, 2018 at 1:34 PM.

  1. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    I had plans to cook a Porchetta this weekend, but I got screwed over by the meat clerk.
    I specifically asked for a whole pork belly skin on, and what did I find when I got home?
    Yep, the dagblasted skin had been removed.
    How can a guy cook a Porchetta without crispy skin?
    He can't, Grrrrr! :mad:

    So what the hell, I'm gonna do a bastardized version sans skin and see how it comes out.
    I bought all the fresh herbs that I don't have in my garden, so I need to utilize them.
    Fresh fennel, sage, garlic and lemon, the rest I have.
    The only ingredient I could not find was fresh pork liver, guess I can live without it.

    The other half of the belly I cubed for Burnt Ends, I know I'll get some satisfaction from them at least. ;)

    So here we go with today's smoke.

    Menu
    Punked Porchetta
    PBBEs
    Sauteed Asparagus and Onion
    Tomato/Mozzarella/Basil appetizers
    Apple and Pear Slab Pies

    Punked Porchetta

    1 skin-on Pork Belly
    1 Pork loin
    Fennel fronds and seed
    Rosemary, thyme, oregano, sage, crushed red pepper, black pepper, salt
    Pork liver (optional)
    Olive oil
    Butchers twine
    Trim fat and membrane from half a pork loin
    Trim pork belly to fit wrapped around the pork loin
    Score the skin of the pork belly, do not cut into the meat
    Rub pork belly with salt and then air dry in the fridge for at least 12hrs, 24hrs + is better, this is to help in turning that skin into cracklings
    Pull pork belly from fridge, flip meat side up and salt, then spread with minced garlic
    Finely chop the herbs/spices and spread atop pork belly
    Place pork loin in center and wrap pork belly around it, truss tightly with twine (about every inch or less)
    Brush lightly with olive oil

    Okay, here is where recipes go all over the place, 'How to Cook It'
    Traditional Italian, rotisserie over open fire
    Various oven methods, hot then slow, slow then hot and etc

    But I'm smoking it, so here is how I did it.
    Fired up the smoker to 275°-300° with hickory
    I also preheated my oven to 500°
    Cooked this to an IT of 145° and then moved it to the oven and crisped the outside
    Note: Don't worry about overcooking the loin, it is wrapped in that fatty pork belly and will not dry out.
    I got the fat layer to an awesome color and crunch with a beautiful juicy burst of flavor in every bite

    Herbs and Spices
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    Down goes the loin
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    All trussed up
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    Out of the smoker and headed for the 500° oven
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    Finished
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    The Grand Finale/Slices
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    Pork Belly Burnt Ends

    Cubed pork belly
    Pork rub
    BBQ sauce
    Honey
    Butter

    Cube the pork belly and cover in rub
    I like to bag it overnight before cooking
    Fire up the smoker to 250°-275° with hickory
    Smoke cubes till nicely tender and colored
    Then pan and add, BBQ sauce, honey, butter and rub
    Cover and return for about an hour
    Then uncover, stir and let'em go another hour

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    Last edited: Aug 11, 2018 at 6:50 PM
  2. jaxgatorz

    jaxgatorz Master of the Pit OTBS Member SMF Premier Member

    Great job !!!
     
  3. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Thanks Mike, it really turned out nice even with the lack of cracklins.
     
  4. motocrash

    motocrash Master of the Pit

    Very nice!The difference between out of the smoker to out of the 500* oven is AMAZING! Who knew all those weeds would grow!?
     
  5. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    LMAO
    Thanks man.
    Ya know me, I gotta have props on the set when I break out the kitchen counter tripod.
     
  6. motocrash

    motocrash Master of the Pit

    Your Porchetta has now officially been punked :D Skinless or not.
     
  7. HalfSmoked

    HalfSmoked Master of the Pit Group Lead SMF Premier Member

    Awesome adlustment from your plans turned out good.

    Warren
     
  8. texomakid

    texomakid Smoke Blower

    Wow this is impressive. Looks delicious.
     
  9. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Thanks guys, appreciate it.
    This came out really nice, even my pickiest eater liked the porchetta.
    I look forward to doing this again, but with the cracklin skin.
     
  10. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Continuation

    For appetizers/side I put together some Tomato/Mozzarella/Basil drizzled with a Balsamic Glace.
    These were a hit and I had to refill the plate 3-4 times
    [​IMG]

    Then sauteed some Asparagus and Onion in butter.
    (no pics)

    A dessert was called for so I made some Apple/Pear Slab Pies.
    I practically had to stand guard on these before dinner
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    crazymoon, gmc2003, SmokinAl and 4 others like this.
  11. Way to think on the fly, looks like it paid off. Just one more thing to add to my list. That appetizer and dessert look killer! I wouldn’t turn a bit of that spread!
     
  12. zippy12

    zippy12 Smoking Fanatic

    Rotator material ... Wish I could taste it! You cook from the heart man!
     
  13. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Thank you kindly.
    I cooked that just like I'd if'n it was skin'on, I need the practice.
    My family says I have to cook two more slab pies tomorrow.
     
  14. I bet! Send me one while you’re at it! I’m on my mobile so it’s hard to tell, but is that a puff pastry that you used for the crust?
     
  15. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Yes, it is Pepperidge Farms puff pastry.
    2pcs pastry per box, each makes a pie.
    I use the same for my, Glazed Apple Puff Pastry
     
    Smkryng likes this.
  16. Thanks Chile I’ve never done puff pastry, looks like a great base for an awesome dessert! I’m gonna try this for sure. The other recipe is a winner too!
     
  17. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Thanks zippy, appreciate it... The heart for sure, I love to cook.
     
  18. ab canuck

    ab canuck Master of the Pit ★ Lifetime Premier ★

    Well Chile that is a double quadruple ++++ Like !!!! I have been wanting to do one for awhile. Timing just has not worked out in my favor yet and when it does there is too much to do. It is on the list especially after seeing yours. Love the caprese and the desert as well. Mmmm Mmmm that is a carousel worthy combo IMO.
     
  19. smokininidaho

    smokininidaho Meat Mopper

    Everything looks great! You got a room for rent. I'd be moving in!
     
  20. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Thanks Charlie, really do appreciate the comments and Like.
    The Caprese was almost as much of a hit with the adults as the dessert with the kids.
    Thanks... No Vacancy, sorry.
     

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