Homemade porchetta is a traditional Italian main course, perfect for special occasions. Made with pork belly and tenderloin, it is seasoned with garlic, pepper, and olive oil, and cooked slowly to obtain a crispy crust and juicy meat.
Step 1 of 11: Prepare the meat: take the piece of pork belly and place it on a work surface with the fat side facing outward, insert the pork tenderloin and roll it up with kitchen twine.
Step 2 of 11: Make cuts in the meat, but not too deep, so the seasoning can get in well without breaking the rind.
Step 3 of 11: Marinade and seasoning: finely chop the garlic and crush the black peppercorns in a mortar, add coarse salt and olive oil. Mix well to obtain a marinade.
Step 4 of 11: Massage the seasoning all over the meat, trying to work it well into the cuts. Let the porchetta rest for at least 1 hour or overnight.
Step 5 of 11: Prepare the kamado: light the kamado and bring it to a temperature of 160-180°C. Set up the kamado for indirect cooking.
Step 6 of 11: If possible, add some wood to smoke the meat, such as cherry or oak, for a richer flavor.
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Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians
Step 7 of 11: Place the porchetta on the kamado with the rind facing up and cook slowly for about 2 hours per kg.
Step 8 of 11: During cooking, brush the meat with olive oil from time to time to keep it moist and help form a crispy crust.
Step 9 of 11: When the meat is almost ready, raise the kamado temperature to 220-240°C to get a crispy crust.
Step 10 of 11: Let it cook for another 5-10 minutes, until the rind becomes golden and crispy.
Step 11 of 11: Once cooked, let the porchetta rest for about 15-20 minutes before slicing.
| Average values | Per serving284 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 5,173 kJ1,236 kcal | 1,825 kJ436 kcal |
| Fat | 120.97 g | 42.67 g |
| of which saturated fatty acids | 41.36 g | 14.59 g |
| Carbohydrates | 4.54 g | 1.6 g |
| of which sugars | 4.54 g | 1.6 g |
| Fibre | 0.82 g | 0.29 g |
| Protein | 31.81 g | 11.22 g |
| Salt | 0.23 g | 0.08 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detected
