Mini Porchetta? What? The fact is I had a small piece of pork belly and I wanted to try Porchetta. Some recipes call for wrapping the pork belly around a pork tenderloin and some don’t. This one doesn’t. It was damn tasty nonetheless. The main problem is that the piece of pork belly was so small there was a serious risk of not enough making it off the cutting board. The meat is tender and juicy and the skin is like the best damn pork rinds you have ever tasted. Crunchy goodness.
Ingredients & Materials (for this particular cook)
- 1 – 1lb 9oz pork belly
- 4 garlic cloves
- 1 sprig rosemary
- 1 sprig (branch?) oregano
- 1 Tbsp fennel seeds
- 4 sage leaves
- zest of half a lemon
- kosher salt
- baking powder
- 1 brand new razor blade (for scoring the skin)
- butcher’s twine
Night before the cook
Rub down the ‘meat side’ with kosher salt. Flip over and rub down the skin side with baking powder. Put meat side down in a glass dish or on a large plate uncovered and put in fridge overnight.
Prepping the BBQs
I prep the smoker grill super early so it can settle and stabilize at 325. Once you are ready to prep the porchetta crank up the gas BBQ as hot as it will get. (or oven if you don’t have a gas BBQ)
Getting the Porchetta ready
Add garlic cloves, fennel seeds, oregano (leaves chopped), rosemary (leaves chopped), rosemary (needles chopped) and zest of half lemon to a spice grinder. Grind it up into a paste.
Put the pork belly skin side up. Score the skin in a diagonal shape with lines about 2” apart making sure not to cut into the meat. (I have tried both a sharp knife for this and razor blade and believe me, the razor blade is the way to go)
Roll the pork belly by basically just folding it in half. Tie the pork belly “log” with butcher’s twine about every 2 “.
Put the porchetta on a wire baking rack that is on a pan. Put that sucker in the super hot BBQ (or oven). This should take between 10-15 minutes depending on how hot it is. Basically you want the skin to the bubbling and golden brown.
Move to the smoker at 325 for 2-2.5 hours. This cook was 2.5 hours and the meat was tender when I put a skewer into it.
Slice between 1.5-2” thick. Serve as is or use for a fantastic sandwich.