Ulitmate Pork Decadence

[tony b]

With the nice break in the weather, I got motivated to finally make the porchetta that I'd been planning for months.

First, you need a fresh (uncured) pork belly with skin on, and a nice pork loin roast.

002.JPG

(1.61 MiB) Downloaded 1472 times

In between, you need some sort of filling/dressing. I went with boursin cheese w/garlic & herbs, homemade pesto w/pistachios, and a sprinkling of dried sage.

004.JPG

(1.6 MiB) Downloaded 1475 times

Some assembly required and onto the grill. Exterior was dusted with Hawaiian red sea salt, fresh black pepper and powdered garlic.

008.JPG

(1.62 MiB) Downloaded 1474 times

Smoked @ 250F, with hickory and peach woods, to an internal temp of 180F.

010.JPG

(1.6 MiB) Downloaded 1474 times

And no good food porn would be complete without the money shot!

014.JPG

(1.62 MiB) Downloaded 1470 times

Insanely unctuous! A serious heart attack on a plate!

Didn't quite get the crackling skin (chicharon) that I was looking for, more like "pork taffy," - soft and chewy; it actually stuck to my teeth. So, I took the skin off and cubed it. Will try deep frying it to achieve chicharon bliss!