How to Prepare & Cook a Pork Belly / Porchetta on a Charcoal Rotisserie BBQ!
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:
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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
I've never eaten such delicious pork chops! Quick and Easy Garlic Honey Pork Chops Recipe
I've never eaten such delicious pork chops! Quick and Easy Garlic Honey Pork Chops Recipe
Ingredients and recipe:
685g Boneless pork chops
Cut the pork into cubes
Salt
Black pepper
Garlic powder
Paprika
Mix well
Set aside for 20 minutes
Medium heat
Olive oil
Place the meat into the pan
Fry for about 5 minutes
Flip over and fry for another 5 minutes
Remove from the pan
1tbsp unsalted butter
3 cloves of garlic
1tbsp soy sauce
1/4 cup honey
2tbsp cooking wine
Add the meat back to the pan
Stir fry for about 2 minutes
Remove from the pan
Parsley
Super tasty and delicious!
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