Smoked Porchetta
I’ve recently gotten into smoking meats with our new smoker and trying out a lot of different cuts of meats. One thing that I’ve always wanted to make was a porchetta and I thought smoking would be a sure fire way to get a huge pork belly roast infused with as much flavor as possible.
As I was smoking this, I used a slab of pork belly with the skin removed. Pork skin needs a high temperature to ensure it gets crispy and this is more a low and slow cooking method. The last thing you want is tough pork skin. No one wants to eat that and it will ruin the beautiful porchetta.
I infuse my porchetta with lots of fresh herbs like thyme and Rosemary and am very heavy handed with the fennel and garlic. Fennel pairs very well with pork and the smokiness enhances the licorice anise flavor. I highly recommend toasting fennel seeds and grinding it to a powder for these flavor.
Smoked Porchetta
Recipe details
- 10 Servings
- Prep time: 30 Minutes Cook time: 210 Minutes Total time: 4 hr
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