Next Level Porchetta
Prep Time: 3 days
Cook Time: 6 hours
In this recipe, you will half cure pork belly for 3 days to give it a bacon flavor but still leave the texture of amazing pork belly. Feel free to purchase a whole pork belly, using half for this delicious porchetta and leaving the other half in the cure mixture for another 3 days, then slow smoke it for the best bacon you will ever eat! While Porchetta is traditionally made with skin on pork belly, this skinless version makes a wonderfully flavorful version that will go great as an entrée, appetizer or sandwich!
- 1 tbsp. ancho chili powder
- 1/2 cup brown sugar
- 3 tbsp. grilling seasoning
- 1 tbsp. chopped Italian parsley
- 1/2 cup maple syrup
- 1 tsp. dry oregano
- 1 tbsp. oregano leaves, chopped
- 1/2 pork belly (skinless)
- 1 whole pork tenderloin
- 6 slices prosciutto
- 1 tbsp. fresh rosemary, chopped
- 1 tbsp. sage leaves, chopped
- 1/2 cup sugar cure
Take pork belly and cut in half forming two squares. Sprinkle sugar cure on each side and rub in. The pork belly can be cured without using Sodium Nitrite (in the cure mix) but it is much safer if it's used.
In a small bowl, mix brown sugar, maple syrup, ancho chili powder, and oregano, then whisk. Slather on both sides of each pork belly piece.
Place pork in bag (2 gallon or larger) or container and refrigerate. Rotate and flip every 24 hours.
After 3 days remove pork belly and rinse each piece thoroughly. If not well rinsed, the Porchetta (or bacon) will be too salty due to the sugar cure.
Lay pork belly skin side down on a large cutting board. Lightly score the meat side with diamond cuts to allow the seasoning to penetrate. Lightly sprinkle with grilling seasoning, then coat well with the herb mix.
Lay out the prosciutto, then lay the pork tenderloin on the pork belly. Lightly sprinkle tenderloin with seasoning, and wrap the pork belly tightly around it. Use cooking twine to tie up tightly.
Season the exterior of the pork belly lightly but evenly with grilling seasoning.
Place in smoker with apple wood pellets (recommended) at 250°F.
Smoke for 6 hours, or until internal temperature reaches around 175°F.
Remove and allow to rest for 20 minutes, then slice and serve.
Also, this is outstanding as leftovers. Cool it down,then slice thinly and sear in a hot skillet. Serve as sandwiches with arugula and garlic-thyme aioli.
Sugar cure is available from some outdoor stores or online sausage supply stores. It can also be substituted with Tender Quick. You can easily omit the curing phase and still get a great dish by simply following the seasoning and cooking instructions with uncured pork belly.
This is definitely a time consuming dish, but the results will be worth it!
Recipe from Pit Boss Grills.