Crispy Smoked Italian Pork Belly Porchetta Recipe :: The Meatwave
Slow smoking an all belly porchetta ensures it has nothing by tender and juicy meat, but also adds a pleasing smokiness to the skin that's rendered extra-crisp on the grill.
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Cooking tools:
- Smoker
- Temperature controller
- Rotisserie
- Instant-read thermometer
- Spice grinder
- Skillet
- Microplane
- Chef's knife
- Carving knife
- Cutting board
- Mixing bowl
- Butcher's twine
Ingredients
- 5 teaspoons whole black peppercorns
- 5 teaspoons fennel seed
- 2 tablespoons freshly minced garlic (about 6 medium cloves)
- 2 tablespoons finely chopped fresh sage
- 1 tablespoon finely chopped fresh thyme
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon red pepper flakes
- 1 1/2 teaspoons lemon zest
- 1 8-9lb piece of boneless pork belly, skin on
- 5 teaspoons kosher salt, plus more for seasoning
- 3/4 teaspoon baking powder
- 2-3 fist size chunks of medium smoking wood such as oak or hickory
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