Ulitmate Pork Decadence
Posted: Mon Jan 19, 2015 1:17 pm
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.
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.
Some assembly required and onto the grill. Exterior was dusted with Hawaiian red sea salt, fresh black pepper and powdered garlic.
Smoked @ 250F, with hickory and peach woods, to an internal temp of 180F.
And no good food porn would be complete without the money shot!
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!
First, you need a fresh (uncured) pork belly with skin on, and a nice pork loin roast.
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.
Some assembly required and onto the grill. Exterior was dusted with Hawaiian red sea salt, fresh black pepper and powdered garlic.
Smoked @ 250F, with hickory and peach woods, to an internal temp of 180F.
And no good food porn would be complete without the money shot!
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!