Porchetta from the spit
Porchetta pronounced 'porketta' is a tasty, fatty and juicy roasted pork belly roulade according to Italian culinary tradition. Several own versions have been devised, created and described for this. Probably to want to give it its own twist or to omit ingredients because they were not wanted. Liver is its ingredient that sometimes wants to be omitted. Below my version of porchetta from the BBQ using a rotisserie without liver. I'm curious what you think of it. We certainly thought it was super tasty, even thinly sliced on bread the next day.
- 3-4 kg pork belly with rind
- 10 cloves of garlic (1 bulb)
- Coarse sea salt
- 10 leaves of fresh sage
- 2 tbsp fresh thyme
- ½ tbsp rosemary
- 2 tbsp Italian spice mix (without salt)
- Zest of 3 organic lemons grated
- 4 slices of white bread (casino)
- Black pepper from the mill
- BBQ with lid
- Turn spit "Spit On Fire"
- Butcher's rope
- Sharp knife
- Bread saw
- Large scale (lasagna scale?)
- Aluminum disposable dishes (option)
(Preparation at least 12 hours)
Step 1 Check the abdomen for legs, tendons and membranes that are not desired and remove them. Roll the belly up to see if you are right (straight), adjust if necessary by cutting your belly "straight".
Step 2 Lay the belly in front of you with the rind side up and pierce holes with the tip of your knife.
Step 3 Now place the belly in the large bowl and sprinkle a layer of sea salt on it, this will come off later, but is purely intended to dry out the rind.
Step 4 Now place this in the cooling for at least 12 hours, but do not cover it. (make sure that nothing can fall in).
Step 5 The next day (at least 12 hours later) scrape the salt off the rind, make it as clean as possible! Then place them back in the refrigerator.
Step 6 Finely chop the garlic and set aside. Cut the sage, thyme and rosemary and mix it with the Italian spice mix and set aside. Remove the crusts from the bread and wet them with water. Grate the zest of the lemon (don't forget to wash it).
Step 7 Remove the belly from the cooling and place it with the rind side down. Cut the abdomen from the front side over the entire surface of the abdomen, but the 2 parts must stick together. You now have a sort of book that has been opened.
Step 8 Season the inside with pepper from the mill and salt, then half of the spice mix, garlic, half of the bread (squeezed and crumbled) and half of the lemon zest. Fold the upper part back and season with salt, pepper, herbs, bread and zest.
Step 9 Now roll up the belly and tie it. The easiest way is to first tie a string in the middle, then on ¼ and on ¾ of the roulade. Then along the length 2 times (crossed on the short side). Then a few on the long side between the other strings. Finally, insert the skewer of the turning spit along the length and lock it with the clamps.
Step 10 Light the bbq, heat it to 150 ° C. Set up your bbq indirectly by pushing your charcoal to the rear. Place your grid on the fire ring and place the heat reflector on it. Place the ring of the turning spit and close the lid to see that everything is in place. Open the lid again (optionally place the aluminum trays to collect the fat), place the spit with your porchetta and let it rotate. Close the lid and adjust the daisy wheel to a dome temperature of 150C. Let your porchetta rotate for 3 hours.
Step 11 Check after 3 hours with the Thermapen if you are on the 65 ° C degree core. If so, you can raise the dome temperature to 220-240 ° C degrees. We need this temperature for a crispy crust.
Step 12 With the back of the knife, scrape the burnt pieces off the rind every 5-10 minutes. After 30 minutes the rind will show crispy parts. Continue this until the desired result is achieved.
Step 13 Let the porchetta rest for 15 minutes before you cut it. Cutting is easiest with a bread saw or a chef's knife with a wave cut.
Fire and smoke
The Spit On Fire
Thermapen the Netherlands