Smoked Porchetta
The classic Italian porchetta is filled with fennel, garlic, and herbs, rolled tightly, and slowly cooked in the smoker. Hot-smoking gives the rind a wonderfully crispy crust while the inside remains juicy and aromatic. A special festive dish combining grilling tradition and Italian cuisine.
Ingredients(for 1 kg)
Instructions
Preparation & Rolling
30 minutesRub the pork belly on the inside with the spice mixture and olive oil. Distribute garlic, rosemary, and fennel evenly on the inner surface. Roll tightly and tie with butcher's twine at 3 cm intervals. Score the rind in a diamond pattern with a sharp knife.
Drying in the Refrigerator
12-24 hoursStore the porchetta uncovered on a rack in the refrigerator so the rind dries out completely. This step is essential for crispy crackling. Then let equilibrate at room temperature for 1 hour.
Smoking (Main Phase)
4-5 hoursPreheat smoker to 150-160 °C, add fennel and apple wood. Place porchetta skin-side up and smoke until a core temperature of 68 °C is reached. For crackling, increase temperature to 220 °C or briefly transfer to oven until core temp reaches 72-75 °C.
Resting & Slicing
15 minutesRemove porchetta from the smoker and let rest uncovered for 15 minutes – do not wrap in foil as the crackling will soften. Only then remove the butcher's twine and slice.
Pro Tip
For perfectly crispy crackling, smoke the porchetta for the last 15-20 minutes at 220 °C or briefly transfer to a preheated oven. Make sure the rind is thoroughly dried beforehand.
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