- cross-posted to:
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- cross-posted to:
- [email protected]
I used Kenji López-Alt’s recipe, but did it in my BGE and smoked it a bit. Here’s the final product:
When I do this again, I would make two adjustments. One is that I’ll cook it to an internal temp of 175F to make it more tender (Kenji’s recipe called for 165 which I feel is too low). The other adjustment l’ll make is to crisp/puff up the skin a different way. It was too difficult to crisp evenly using the rotisserie, so next time I may pour hot oil over it or take a Searzall to it instead.
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I would just mention that I don’t have plans for dinner tonight yet and I am available.
That looks delicious and finding a butcher that can get me the right cut for a porchetta has been an off and on quest of mine for quite some time.
I go to the butcher’s counter at our local farmers market. If you have anything like that (a butcher and/or a farmers market) I would check there.
Searzall is probably the way to go if you plan to use a rotisserie.
GOOD LORD that pork belly is so shiny and juicy looks like a glass-blown masterpiece. And the second photo I can imagine the crackling sensation on my teeth and ears as I bite into it. 🤤
Dang that looks pro as heck
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And don’t give up on the rotisserie, I’ve had some good results.
My grandma used to take the skin off, put tooth picks in the pork, and bake it with the skin draped over the tooth picks. Got it real nice and crispy!
Oh interesting! That’s a really cool technique.
