Barbecue Recipes, Pork loin by BBQ Fool

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RECIPE OF THE MONTH - DECEMBER, 2011

"Holiday Porchetta"

I have always said; during the holidays or special occasions “Go big”, “Go large cuts” “Go something dramatic with and edge”. Porchetta (pronounced: “porketta”) is probably one of the most over-the-top things you can do on your grill or smoker and it will literally stun your guests it is so good. Porchetta a traditional Italian holiday pork roast recipe of some cultural significance, generally prepared for special occasions and is not readily known here in the U.S. Let me tell you; Of all the barbecue pork recipes, this is Porky goodness of the highest order!!!

Essentially, Porchetta a center-cut pork loin recipe rubbed, spiced and layered with oranges, garlic and herbs, then wrapped with “pork belly”, tied and roasted over wood fire. You get the moist meaty spiced flavor of the pork roast and the fatty, crispy, deliciousness of the pork belly with skin all at the same time. “It is just unbelievable”

. It is not difficult to make, has great flavor and leaves some amazing juice and crunchy bits for gravy making if you are in the mood. Actually, the only tricky thing is finding a piece of pork belly that was large enough to fit around the roast (most stores break them down into smaller sizes. Talk to your butcher and order a large one ahead of time).

Try this over the winter Holidays outside and watch your guests‘ blank stares as they clean their plates. Porchetta is a truly unique experience and flavor. This is truly a unique and little known pork barbecue recipe. They’ll never forget this one and neither will you!! You’ll do more!! You should do more!!

Ingredients:

4 to 6 lb. Center-cut Pork loin roast
4 to 6 lb. Pork-belly (skin on)
3 Tbsp. Fennel Seeds crushed in a mortar and pestle or buzzed in a spice grinder (or use 2 Tbsp. of seeds and 1Tbsp. of Fennel Pollen)
2 Tbsp. Fresh Sage (finely chopped/minced)
1 Tbsp. Fresh Rosemary (finely chopped/minced)
1 Tbsp. Crushed Red Pepper Flakes
4 Garlic Cloves crushed or finely chopped. (Use only 3 if they are big)
Kosher or Sea Salt for seasoning.
1 Orange seeded and thinly sliced (leave peel on)

Grill set up:

-Indirect heat.
-Use one small chunk of “mild” soaked fruitwood (Apple or Cherry). No Oak or Hickory here, they are too strong. You want this to be “kissed with smoke” NOT SMOKED.
-Get the grill hot to start (425-450 degrees F.)
-Prepare to drop the temperature down to 300 degrees F. after the first 40 minutes and then maintain 300 degrees F. for another 1-1/2 to 2 hours.

Chefs Prep instructions:

Combine the Fennel seeds, Sage, Rosemary, Red Pepper Flakes and Garlic in a bowl and set aside.
Place Pork Belly skin side down on a cutting board. Using a sharp knife cut a checkerboard patter in the meat side of the belly half way down to the skin (you’ll have 1-2 inch squares all over when done).
Turn Pork Belly meat side down and with the tip of a sharp knife poke the skin all over making little holes. Do this until the skin is pocked all over. This will help ensure that the skin renders properly and crisps-up during cooking.
With skin side up, now pound the pork belly with the rough side of a meat mallet for 2 or 3 minutes to further prepare the skin for it’s crispy debut.
Rub the spice mixture all over the pork loin roast and the meat side of the pork belly.
Salt both generously.
Arrange/Layer the Orange Slices on top of the pork loin.
Carefully place the pork belly around the loin (meat side down against the loin)
Tie tightly at 1-2 inch intervals with Butcher’s twine.
Refrigerate “uncovered” for 4-6 hours to dry the skin out a bit and flavors to marry.
Remove from refrigerator 1 hour before cooking.

Chef’s Cooking Instructions:

Place in a rimmed baking dish (glass or metal). Do not cover with foil.
Salt the skin generously all over.
Place into your grill or smoker, close the lid and cook “uncovered” at 425 - 450 degrees F. for 45 minutes.
Drop the temperature to 300 degrees F. and cook for another 1-1/2 to 2 hours until an instant read thermometer (inserted into the center of the meat) registers 145 degrees F. and the skin is a crispy, deep mahogany color.
Remove meat, loosely tent with foil and let rest for 15 minutes before carving.
Slice into large slices and serve with pan drippings or gravy you’ve made from the juices.

Note: If the fat begins to scorch in the pan as it renders during cooking add 1/2 cup of water to the dish. It will put a stop to that and give you some extra juice for drizzling or gravy later.

Skin Note: If you want crispier skin or it looks like it’s not browning enough along the way, when the instant read thermometer reads internal temp at about 135 degrees F. crank the heat back up to 450 degrees F. again and cook at the higher temp until you reach the desired 145 degrees F. internal temp.

As far as barbecue pork recipes go, this is awesome!!!