Ultimate Pork Decadence

[tony b]

Got a nice break from the cold weather (it was actually above freezing and in the 40s this weekend!), and I was tired of looking at that whole pork belly in my freezer, so I finally broke down and made the porchetta. OMG! I don't know how I'm going to eat this without have a major coronary! And now, the food porn!

 

First, you need a large piece of pork belly, skin on, fresh (not brined). This one is a whole belly (13.5 lbs) that I scored from a local butcher before the holidays.

 

 

Here it is trimmed to fit the pork loin roast. The rest went back into the freezer to become bacon down the road.

 

 

Smeared with boursin cheese w/garlic & herbs, homemade pesto w/pistachios, and sprinkled with dried sage.

 

 

All dressed up and no where to go.

 

 

The shot for Dennis. Onto the KK, indirect, with Guru set to 250F, with hickory and peach wood in the smoking pot. 

 

 

 Alright Mr. De Mille, I'm ready for my close-up. Exterior was dusted with Hawaiian red salt, fresh black pepper and garlic powder.

 

 

Done. Internal temperature 180F.

 

 

And, finally the money shot.

 

 

Insanely rich. Unctuous. A heart attack on a plate.

 

My only disappointment was that the skin didn't crisp up enough (chicharon), more like pork taffy - it was very soft and chewy, literally sticking to my teeth! So, I cut the skin off and cubed it. Will try deep frying it to see if I can achieve chicaron bliss!

[DennisLinkletter]

That looks awesome.. Thanks for thinking of me but the "money shot" is the finished product on the grill.

Most people won't drool over a photo of an uncooked chunk of pork.. 

LOL 

 

Once again thank you for your efforts..

I should have been more clear about what drives my FB likes..

[tony b]

You mean like this one??

 

 

Sorry, no logo in view, but the shape of the grill should give it away. But, I'll remember that going forward.

 

 

[wilburpan]

That looks awesome.

 

I should say that at one point I was thinking that you were trying to reassemble a whole pig before cooking it.

[GoFrogs91]

Wow Tony! That rocks. Did you cut down the size of the belly? In the picture where you have the Boursin spread, it looks like you will wrap the loin with room to spare. But when wrapped, it looks like it doesn't completely wrap the loin. I haven't been able to source a belly that big. I may have to order online.

Thanks for sharing.

[CeramicChef]

tonyb - killer cook!  Awesome pics!  If that tasted half as good as it looks, you da man!

[tony b]

Wow Tony! That rocks. Did you cut down the size of the belly? In the picture where you have the Boursin spread, it looks like you will wrap the loin with room to spare. Mother when wrapped, it looks like it doesn't completely wrap the loin. I haven't been able to source a belly that big. I may have to order online.

Thanks for sharing.

 

Yes, it was a whole belly (13.5 lbs). I did cut it down to fit (leftover pieces slated to become bacon soon).

 

It fully covered the loin initially, but it shrank a bit during cooking to expose the top of the loin. No harm, gave it a bit of crust on the top. It might not look that way in the photo, as I didn't "square up" the ends of the belly first, so the skin doesn't completely envelope the loin, but the belly did. Plus, I didn't do such a great job tieing it up; it was a little loose.

 

Details to correct the next time.

[GoFrogs91]

Looks great. I'm inspired

[DaveyR]

Great looking cook.

[tony b]

Thanks, especially coming from the man that did a whole suckling pig stuffed with pork butts! Hats off, dude!