Porchetta from Belly bacon
Porchetta from Belly bacon
Ingredients:
- 3 pieces of belly bacon per Porchetta approximately 1.5 cm thick
- Lemon pepper
- Sun dried tomato
- Thyme
- Basil
- Rosemary
- Sage (or other Italian herbs)
Necessities:
Step 1: Arrange the pork chops lengthwise one by one and in between a little Lemon Pepper and the fresh herbs with some pieces of sun-dried tomato.
Step 2: Prick the whole with 4-5 sticks so that everything stays in place.
Step 3: Add some Lemon Pepper, some fresh herbs and some sun-dried tomatoes to the top.
Step 4: Now fold the whole thing over (Note: across the width) double and tie the string with 4-5 strings.
Step 5: Go, Go, Go, Fire up the Q! Prepare your BBQ for indirect cooking (140°C). Place your porchetta on the BBQ and add some smoke wood. After being cooked at 140°C for about two hours, your porchetta will be ready.
Tip: If your porchetta is on the BBQ and you like to serve the dish entirely Italian, then make a tasty bruschetta with tomato and olive oil.
Enjoy!
