Скачать или смотреть My Crispy Pork Belly Porchetta😱 Written instructions in the description

My Crispy Pork Belly Porchetta 😱

It's that time of year. Let me know in the comments if you are making this Crispy Porchetta for your Christmas 👇👇

For an in-depth tutorial, this is the video for you -    • How to Prepare & Cook a Pork Belly / Porch...  

How To Crispy Pork Belly Porchetta😱

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!

--------------------------------------------------
How To Porchetta a Pork Belly
------------‐‐----------------------------------
6kg skin on Boneless Pork Belly
1.5kg of Chorizo stuffing (pre cook your stuffing & chill it down before stuffing the pork)
Total cook time = 2 to 2.5hrs

1. Dry the Skin of the Pork Belly:
🔸️ 2 days in the fridge uncovered, skin side up. NO SALT!
I'd even go 4 days if my Pork Belly came vac Sealed in a bag & I know it's fresh.

2. Preparing the Pork Skin:
🔸️ Prick tiny holes (lots of them) instead of scoring the skin to get those bubbles of nothing!
🔸️ The more holes, the better. Use a Jaccard to make it easier (Link in bio if you want a Jaccard) or the tip of a pointy knife.

3. Cooking the Pork Belly Porchetta:
🔸️ On the Rotisserie, start with the spit rod close to the coals. As your cook progresses, keep lifting that bar so the pork belly doesn't burn.
🔸️ If you see flames licking the skin of the pork, it's a sign to raise the height of the bar.
🔸️ I moved the bar twice within the first 10 minutes! 
🔸️ I took it off the spit when the internal temp of the pork belly porchetta was 180f/82c

5. Rested The Crispy Porchetta under foil for 30min

6. Slice & Served Pork with Chimichurri👌

"It's the bubbles of nothing, that make it really something."

What I used in this cook:
🥩 @lugarnogourmetmeats Whole Side of Boneless Skin ON Pork Belly.
🧂 @heavenlyhell_championshipbbq Sweet Succulent Swine
🧂💦 @toadskitchencupboard DRY Chimmichuri Mix!
🔪 @chef_supply_co The Nikuya (Disc. Code SBYT20)