How to Prepare & Cook a Pork Belly / Porchetta on a Charcoal Rotisserie BBQ!
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- Опубликовано: 29 сен 2024
- How To Pork Belly / Porchetta😱
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This is not your traditional Porchetta! It's a whole side of Pork Belly that I butterflied open, seasoned, then stuffed with; Chorizo, Onion, Apple, Fennel & this amazing dry Chimmichuri mix!
What I don't show you in this video:
1. How To tie up your Pork Belly. Just do normal knots but do double knots. It will be fine. The hardest part will be getting the string wrapped tightly enough to hold the perfect cylinder shape. The long, but achievable way around this is to string up pork belly first just to get it to hold shape, then whilst leaving the 'loose" strings in place, string it up a second time which will be a lot tighter. Cut off the original strings. Make sure you tie double knots, otherwise they will split open.
2. Lighting the charcoal.
I used 1 x 3kg bag or Premium Olive Pip Co charcoal Briquettes. I will post a short to show you how to light your charcoal without a charcoal chimney.
PORK BELLY STUFFING RECIPE FOR A WHOLE SIDE OF PORK BELLY
Ingredients:
Fennel Bulb x 2
Apple x 2
Onion x 2
Chorizo x 4
Rosemary × 4 Sprigs
Salt & Pepper to taste
*@toadskitchencupboard has a dry Chimmichuri seasoning mix that is unreal. I added a Tbsp to my stuffing.
If you want to purchase the pricky tool that I use; the Jaccard. Click Here: amzn.to/3BrBhgy
For more content & product discounts:
linktr.ee/thes...
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For Those That Like The Detail
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1. Dry the Skin first - up to 4 days in the fridge uncovered, skin side up.
2. Prick tiny holes (lots of them) instead of scoring the skin! If you dont have that tool; a Jaccard, you can use the tip of a sharp pointy knife.
3. For the trim; I do remove the flap meat from the meat side of the belly. I do this for shape & more even cooking.
3. On the Rotisserie; Start with the spit rod close to the coals, as your cook progresses keep lifting that bar so it doesn't burn. If you see flames licking the skin of the pork, its a sign to raise the height of the bar. I moved the bar once within the first 10min! just gauge the heat & focus on the colour at the start. You want it to brown a little but remember is around about a 2hr Cook!
4. I took it off the spit when the internal temp of the pork was 180f/82c
5. Rested under foil for 15 to 20min
6. Slice & Enjoy
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Tried this today and followed your instructions to the T. Gun recipe!!
Thanks for tyring it!! im so glad you enjoyed it🙏🙌
Gave this a go on the weekend, was a treat, i got a bit more work to do to perfect the crackle but was great fun. Cheers for the vid!
Practice definitely helps. Drying out the skin & priking holes is 70% of the success. Remember you can stop the Rotisserie to focus the heat on certain sides as needed. I'm glad you liked the vid👍
Mate this is perfect 🔥🔥🔥
Thank you so much legend! always inspired by watching your vids!
Did this yesterday using a Weber charcoal kettle with Rotisserie, following your general advice, plus I used a Meater thermometer. The butcher gave me a much thicker and fattier piece of belly which I was a bit worried about, and the bbq doesn’t have height adjustment…. So needed to play about with the temperature, in the end it took 3.5 hours to render the fat, i took it off at about 85 degrees. The outcome was INSANE, the meat was still mega juicy, the crackling was off the Richter scale and the stuffing was a really good choice. Thanks!!
You had your work cut out for you without the height adjustment, which means you managed the heat to absolute perfection! Well done my friend🙌
I'd eat that like a corn on the cob😅 that looks absolutely incredible.
i like your style my friend!
Why not use a heat gun on the bit of skin that didn’t crackle?
I've actually never tried that! I don't think it would be great but for a small piece it might work. Whoever tries it first, report back👍👍
Do it it’s a game changer 👍
@@thesmokerbaker I’ve done it. It works fine for small areas. I used a heat gun from Bunnings - a hairdryer is not powerful enough.
Do you have a link for the butchers twine
Sorry I don't. I actually get this twine from my butcher. Go in and ask your local butcher, even if they sell you one
There is a really run down restaurant in Australia called la porchetta. It hasn't been upgraded since the early 2000's.
Should I buy it 🤔
@@thesmokerbaker y e s
What kind of grill is that?
My friends & family calls a place like this a “hole in the wall” restaurant. We love them! No bells, whistles or fancy decor.
Clean kitchen & tools.
A Hole In The Wall has never let us down.
Looking forward to trying this.
Great video!
I can’t believe it but I’ve never been so excited watching a RUclips video. Amazing porchetta!
Thank you so much! I'm so glad you liked it🙏🙏
Looks great! I am looking at getting setup with equipment - Any particular reason why you went with the mini charcoal setup vs weber rotisserie? I can see how it would be beneficial with yours to control height more?
It's mainly about having control over the heat by adjusting height & charcoal. I do alot of these for onsite catering so I need portability and a wind shield for rotisserie is a smart option. Ideally it's a nice idea to have 1 pit that can do it all but whilst they might have alot functionality, the question is how good is the end product.
Hey mate, did you prick the skin before you left the belly to dry for four days or use the jaccard when you were ready to cook? Cheers
It's best to do it before you start drying it out. It's easier as the skin in soft. There's also no harm in doing it before AND after👍
That is truly a work of art!!! 😋
Thank you so much my friend! Im glad you liked it🙏
Its Tuesday 30th April 2024 and I'm about to slap a big belly in the fridge uncovered for this weekend. I plan on following your steps, but once I have made the porchetta I will also put it in the fridge for a day to set and let the flavours seep in! Awesome video!
Sounds great! let me know how it turns out
Looks great and i wil give this a go whilst camping I hope it will work, Only thing I dont understand, You are obviously in Australia, whats the go with Fahrenheit Temp?
Yeah the Fahrenheit temps are because most of my smoker temp dials are in Fahrenheit. After a while it became 2nd nature to me.
1:40 he finally stops flipping it 😅 I've had to add to this comment because that final cook was just sensational 🎉 life does not get any better than putting a smile on people's face with food. 🤙💪 Bravo fratello 🤌😘
Have you tried using pineapple in leu of apple for pork? I find it works very well with pork
I have used pineapple for different Pork cooks. Definitely a great pairing. I think it would go great in the stuffing👌
Looks wonderful. Could I do this on my oven rotisserie, as I don’t have outside space in my flat?
Have have always used honey mustard in place of regular mustard. I have recently used mayonnaise and have to say that mayo is my favorite binder.
Honey Mustard sounds really good! I've used Mayo binders on Pork Ribs & Beef cuts, havnt tried it on pork, but I will👍
One of the best pork belly technique of cooking I've seen in a while.. I'm definitely trying this next time I cook pork belly 😋
Glad you liked it my friend. Let me know how you go👍
Porchetta is not pork belly!!!
And is not grilled/barbecued …
That is a barbecued pork belly.
More similar to Chinese roasted pork belly
Isn’t that simple?
Thank you for the great video! How long did the cook take total? I'm curious to know how long it needed after you raised the height. I'm trying this technique for the first time for Christmas lunch this year! I've done it in the Weber kettle many times before but always do rotisserie, indirect heat, lid on. Doing it direct over charcoal will be new for me, but your video shows it can produce a great result. I need to use this technique though because I am doing 3 porchettas simultaneously so need to do it over my fire-pit with an extra long skewer
3 Porchettas on the Rotisserie 😮👊💪 I'm coming to your place😂😂 Can't stress enough the importantance of good quality charcoal. Get the olive pips or a good lump charcoal.
1. When placing the skewer on the Rotisserie, start low/close to the coals.
2. If at anytime flames lick the pork, move the bar higher.
3. I'd move the bar twice in the first 10 min. from there the next move up should be around the 30min mark.
4. Focus on getting the crackle as evenly golden and bubbly as you can. Stop and start the Rotisserie in certain spots to concentrate heat in those sections.
I hope this detail helps. Make sure you start drying out the skin of your Pork 3 to 4 days before cook day
What was the average time for the cook? I know they're a lot of variables, but a ballpark figure would be good.
The cook time is about 2hrs
@@thesmokerbaker Thank you, Subbed 👍
Thx very much I tried your recipe and it turned out amazing. I was extremely happy with my first attempt at this. The crunch was amazing!!
I appreciate you coming back and letting me know! It sounds like you nailed it! Well done 👏
Do you split the pork belly before you put it in the fridge?
I will butterfly the pork 1 day before cook day. Stuff, roll, tie and back in the fridge on a wire rack👍
@@thesmokerbaker cheers mate thanks
Great video mate looks amazing!! Just wondering what charcoal you use and how much for the cook ? Cheers
Thanks mate! I use olive pip co premium charcoal Briquettes. I'll use a 3kg bag for a cook like this.
Good recipe and great job.
FYI, for a beginner if you can add some toothpicks at the end of the pork belly to prevent you from completely trimming it too far.
Sorry, but it's not a Porchetta, spiece's are missed and it's cooked too short, it's even visible that the fat in the middle is not rendered
Great cook!! How come your one doesn't flare up when the shipping hit the briquettes? Mine flames quite abit
It might be the briquettes that you are using. Im a huge fan of the premium olive pip co briquettes. In any event, if you do get flare ups you want to ensure that you dont get flames constantly licking the pork; raise the rotisserie higher to avoid damage from those flare ups
@@thesmokerbaker thanks for the tips, will give it another crack! Your recipe and method is honestly the best on the tube! Keep it up and always looking forward to your new content 👌👌
I am so looking forward to trying this at Christmas🎄🎅😋😋😋
This looks amazing! How deep do you go with the jaccard? I find I have to press down so hard to get any marks in the skin.
Best thing to do is jaccard before you dry out the skin. So I'll jaccard then put in the fridge for 4 days. It's definitely harder to do when the skin is rock hard. You don't need to go very deep. It's also hard to go too deep with the jaccard which is another advantage of using that tool
Looks fantastic!
Thanks guys! Really glad you liked it
Hi there, great video. Lived on Porchetta when in Italy. One question, if cooking the fill and then letting it cool and then cooking it again. Are there any issues if the whole porchetta is not eaten, cooled and reheated again?
Great question! generally there are never any leftovers. Technically yes, it is not food safe practice to be reheating again for leftovers.
Do not recept.
Make sandwiches of the leftover, is also great.
great, i will try it in germany!!!
I'm glad you liked it my friend!
Got OJ vibes with his gloves, haha.
I’ve ordered one of these from Lugarno Gourmet meats, it sounds like the same filling?
Can’t wait, looks so good! 👌
Yes Matt is my butcher! it's where I get all my meats from. Matt uses my recipe. A few minor differences in seasoning but, essentially the same. It's delicious! let me know what you think👍
Do you think it's possible to get the same results on a kamado? By which I mean cooking the pork to the right internal temp with indirect heat first. Then taking out deflectors to get the crackling set at the end? Thanks for the video
It's absolutely possible. If you dont have Rotisserie capabilities on the kamado tho, i recommend doing a flat/normal pork belly. Checkout my latest short vid for times & temps. . Just watch it like a hawk at the last stage. After smoking it for 4hrs the cracking doesn't take long once you crank the heat. For a porchetta because it's round, Rotisserie will give the best results.
This is not porchetta at all. 1, you need to score it. 2, you dont "butterfly it", 3, where is the loin? 4, salt, fennel pollen, rosemary and olive oil. That is all you need, don't overcomplicate it, it does not serve it well.
yes you are right this is not grandma's porchetta. It is pork belly and I will still call it porchetta
I cook a lot and will soon start doing some rotisserie . Interesting technique and will apply it . Will just marinate the meat (except the skin) into a char siew marinade .
You are right to insist on the dryness of the skin that is absolutely KEY !
NB : If you want to be a porchetta “ purist “ rub the inside of the meat with fennel pollen , very few people do it , even in Italy because the cost of it is quite high so for resale it can be too expensive but for home cooking that’s different and that is the real thing .
Thanks my friend! I absolutely lovvvve char siu. I've never done that flavour on Rotisserie but I'm going to try it. Let me know how you go!
Looked killer, thanks for the vid
the best porchetta demo on the internet!!
Learnt something new ! I will try !
Please do! Let me know how it goes👍
kožica od pancete je fenomenalna ali kada ste probali ono masno tkivo nešto vam se IZOBLIČIO osmjeh na licupozdrav iz HRVATSKE
How long do you think it’ll take to cook?
How long do you think it’ll take to cook?
What is the brand of the rotisserie?
the amount of throwing the piece on the counter is insane :D
It's ok, my friend, im not hurting it or anything. It's already dead👍
After you poked the skin did you put salt on the skin and put it in the fridge?
No salt my friend
@@thesmokerbaker Thanks 👍🏾
that looks soooo delicious!
Thank you. Really glad you liked it👍
you're married to a chilean woman?
Yes this is true 👍
This looks sooo delicious! 😍🤤
Good job mate
Thanks mate! Glad you liked it
So about an hour cook time?
Porchetta = Salicious Gorgeous
Couldn't agree more my friend! Glad you liked it
Could be much shorter
Hygienic with band aid ...
I'm attempting my first porketta this weekend after seeing your video. Cheers bro 🍻
Thats awesome Mike!! let me know how it goes
@@thesmokerbaker Turned out really good bro, only thing I screwed up was wrapping it tightly while it rested so lost a lot of the crunchy crackle. Do you wrap at all during the rest, or let it breathe?
@@The8lack8eard I tent it with foil. So I have foil on the top but loose & the ends are open. I also leave the spit rod in during the rest
Awesome. I have the exact same rotisserie
they are decent piece of kit. Ive got 2 of those rotisseries and the bigger hooded cyprus grill. Love all of them
This isn't porchetta. Call it something else.What next pizza on a tortilla!
I think I must have missed the temp of the coals. What temp does this cook at?
I honestly don't measure temps when cooking on rotisserie
Do you/have you done a video on the butterflying of the belly? Looking at doing this for Xmas day
My Rotisserie design took quite some time to think about not knowing if it was going to work, when I tested it, this changed my way of using the Rotisserie and I would never go back to wrestling with the Chicken or Meat again. Make one for yourself; it is easier when there is one that you can view. Or use your own design.👍👍
Such a great video 🤩 is it possible to do it on a Gasgrill as well ? 🤤
Thanks mate! yes gass grill is fine.
you Sir are the king of pork
Man I have never been so hungry for pork belly!!! Good job man, love to see it!!!
It seems imperative that one throws the meat around without doing anything. And then dick around with the gloves for several minutes.
👍
Glad you liked it my friend 🙏
Omg that looks sensational, Merry Christmas to all of my pork lovers.
I am Jewish so .
Rubs the meat with bare hands and a bandaid on the thumb then at the end puts on gloves. What's the point??
Does it matter 😂
It's pointless...
Amazing how fast he is at pricking!!!
You Sir are the king of pork we need more videos of other content love your work
Thanks mate - bloody cool rolling and cooking
1,000,000 holes is 29,000 presses or 6 hrs. (I'm that guy1) LOL
We have alot in common🤣👊
6:55 checking the temp with gloves 🙄🤣
Not bad!
Thanks!
Looks cracka.gotta give this one a go
Absolutely banging buddy 👌
I like the slapping sound. *SLAP* I subscribe!
🤣 Thank you! I will try more slapping🙈😆
Bro, you are the Pork Wizard. I got to hunt myself a piggy one of these days...
🤣🤣 go get some pork on your fork bro🙌
Damn this looks awesome….
Looks fantastic great job
Excellent I got to give that a shot
first timer on this channel, this vid is a good introduction to it. Damn that looks good!!!
Much appreciated my friend. Crispy Pork is my specialty.
You can also use a razor for a quick shave!!
Mate, that is Banging!!!! 😉🙏🙏💪💪👌👌👍👍👍🙌👆👏👏👏
Thanks heaps brother!!
Why do I watch these videos when I'm hungry
🙈🤣 Glad you liked it my friend 👍
Looks very nice!
Where do you buy the rotisserie and pit setup?
This one is from bbq spits and rotisseries. They have showrooms in Sydney & Melbourne. This portable unit is $200 and will spin 8kg on a battery operated motor. It is a portable unit.
Weird porcetta
Not traditional sounds so much better than weird.
I’m… there’s no sausage in porcetta…
Yes correct. This is not traditional Porchetta.
Hello, what was the weight of that pork belly please? And how many that did feed? Thanks 🙏
Apologies for the late reply!! The weight is approx 5kg. In terms of how many it feeds; depends how hungry your guests are. Comfortably 10 ppl up to 20 ppl
@@thesmokerbaker thank you sir 😉
Good Job !
Love it! where did you buy your grill?
it's the Hooded Cyprus Rotisserie Grill from bbq spits & Rotisseries in Australia. Showrooms in Syd & Melbourne. $999 is what I paid. Ordered online👍
unrated
Waooow
Beautiful video thank you !!!!!!!
Thanks! Really glad you liked it
😍😍😍😍
Where did you get that rotisserie grill?what brand is it?
It's the Hooded Cyprus Grill from bbq spits and Rotisseries in Australia
@@thesmokerbaker thank you
@stevenstankovich1213 sorry my friend got my Rotisseries mixed up. The one I'm using in them is vid is called a mini spit Roaster. It's from the same place. This is a portable unit. The motor runs on 2 D size batteries. Just checked there website, they have a red one on sale for 149. Usually 199.
good video!
Much appreciated 🙏
bravo
Really glad you liked it👍