Porchetta is a classic Italian Celebration dish. There are many different ways of making it, but this is my take on it with some added smoke.
1 piece of middle cut pork, (this is the boneless loin with the belly still attached)
Salt and pepper
1 shallot (finely diced)
25g fresh flat leaf parsley
7g fresh rosemary
5g fresh chives
5g fresh thyme
5g fresh sage
½ tablespoon fennel seeds (toasted)
2 cloves fresh garlic
Juice and zest of 1 lemon
1 tablespoon sea salt
1 teaspoon crushed chilli
½ teaspoon black pepper
125ml olive oil
Setup your smoker/BBQ for indirect cooking, approximate temperature 200 C.
Take the pork, and lay it flat skin side up on a board. Using a sharp blade score the skin into a diamond pattern and sprinkle with salt and pepper. Turn the meat over so that it is skin side down.
Place all of the remaining ingredients into a blender and pulse until chopped and mixed.
Spread approximately two thirds of the mixture over the flesh side of the pork and roll up, keeping a third for serving.
Tie the pork at 3 cm intervals to keep it tight.
Put the pork into the smoker/BBQ and cook for 30 minutes, this hot blast will help form the crackling.
Lower the heat to 140C and continue to cook for a further 3 hours or until the pork is cooked (you should look for an internal temperature of approximately 65C).
Rest the pork for 15 minutes before removing the string and carving.
Serve sliced, drizzled with a little of the sauce. Another good accompaniment is Smoked Butter Apple Sauce.
This recipe features in some of our Rotisserie Classes at the BBQ School.