Roman Porchetta
Roman Porchetta is a classic Italian dish made from rolled pork belly with herbs and garlic. The meat is hot-smoked to achieve a crispy crust and juicy interior. Rosemary, fennel, and garlic give the dish its distinctive aroma.
Ingredients(for 1 kg)
Instructions
Preparation
30 minutes + 12 hours resting timeLay the pork belly flat with the rind side down. Finely chop garlic, roughly chop rosemary and sage. Mix all ingredients into a paste and spread generously on the meat side. Roll the meat tightly, tie with kitchen twine, and rest overnight in the refrigerator.
Smoker Preparation
30 minutesPreheat the smoker to 160 °C. Soak beech and apple wood chips and place them in the smoker chamber. Remove the porchetta from the refrigerator and bring to room temperature.
Smoking
4-5 hoursPlace the porchetta in the smoker and cook at 160 °C until an internal temperature of 72 °C is reached. In the last 30 minutes, increase the temperature to 220 °C to make the rind crispy.
Resting and Serving
15 minutesRemove the porchetta from the smoker and let it rest for 15 minutes to allow the juices to redistribute. Then slice thickly and serve.
Pro Tip
Score the rind in a diamond pattern before rolling and increase the temperature to 220 °C in the last 30 minutes to achieve a perfect crackling.
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