How to Prepare & Cook a Pork Belly / Porchetta on a Charcoal Rotisserie BBQ!

Alright so,

pork

belly

slap, we're making a

porchetta

because it's

pork

etta season, so here we are, this is not a full side of

belly

. Yesterday I cut some for dinner, it was delicious, so today I'm going to turn the rest into pig talk now, um, I already had the Libyan butterfly. I know you guys probably want to see that I'm really sorry. This is how it had to be now. I will accompany you. through how to make butterflies, so pick the sharp knife on your side, okay, and I just went down like a side, got it all the way down, as evenly as I could, and then I just kept working back, back, back , back, back, back, back, and I kept peeling it. peel again peel again peel again now well, this top is a little thin.

I like it a little thin so I can get lots of kinds of rolls or pretty swirls at the end. I must say it to the end and then. you'll come you'll get to the scene section this way you want to pay attention you don't want to go too far through that seam okay, otherwise you'll come out the other end and this is going to separate it okay, which is not ideal at all, that's how I put it in butterfly now, now it's butterfly, let's work on this inside for a second, so let's open it up, flip it, okay, so we have our partners out on one side. and our skin side on the other, okay, you've seen this too many times in my videos.

This is called Jacquard. It is in the meat tenderizer category. This one has 48 stainless steel retractable blades, so when I push them down into the skin. It will stick out a little and make small holes in the skin of the pork, which is the ideal method for preparing the skin for that magnificent crackling. Well, I don't like marking it at all. I prefer the prick method to get them. nothing bubbles now, if you notice on the skin, sometimes you will get some pork, some hairs on the skin of the pork, uh, it doesn't really bother me, to be honest, just cut a couple of hairs off there that It will be easier, okay, so without Jacquard, now click everywhere, okay, once your arm hurts, just switch, there we go, there are about a million holes in there, exactly what we need.

Flip our hook back over some mustard. I have a band-aid. Guys, this is for my family, so I don't think you'll mind at all. If I was doing this for a catering job, I'd wear gloves, okay, so with a rub, you're choosing, this is a sweet, succulent pork. It's from the championship barbecue held at Heavenly and it's also amazing at all things pork chicken, okay Pat, now we might as well season this side up as well as a little bit of mustard and a little bit more of our delicious dressing here, okay, so that's our pork belly

porchetta

.

prepare

d now, let's move on to the filling, okay, for our staff, fennel chorizo, apple onion, okay, a little rosemary from the garden, okay, so just with our fennel, just cut the center onion, okay, for our apple, load your apple, it's thin, there's an apple, okay.

Apple made with fresh chorizo, just cut them in half, okay, and we want to remove the skin from the chorizo, so give it a snap and try to remove the skin from the meat, so I'll start with strips and then. just group them together, come back to the other side, put your pan on the stove, about a tablespoon of olive oil, okay my friends, so we've let the pork and stuffing sit in the refrigerator overnight so the filling is nice and cold. I don't think I mentioned this at the beginning. Drying the pork belly skin is very important.

This is how you'll get the maximum amount of crispiness in the pork belly by drying the skin, so I just let it dry. In the refrigerator I put the pork belly on a rack skin side up and uncovered in the refrigerator, an absolute minimum of two days, this has been four days, okay, so just to give you an idea, actually these gloves They are difficult to put on sometimes. What we're going to do is bring out the rosemary, it's done its job in terms of infusing flavor, okay, so grab your stuff, you just want to try to get it in as evenly as possible. really really good, if you had more filling, definitely go to this side too so you can cover another section here, but this is good, so now the fun part is tying it up, so here's our porchetta, all rolled up on one end. the middle essentially goes through our fill to the back.

I don't necessarily like the crunch through the skin. I have some rice bran oil. Here avocado oil is the best vegetable oil. You want something with a high smoke point and we just want a little bit well this is just to give it a nice golden color okay foreigner here what's appearing you can start to see those bubbles and this has been going on for about three minutes , we want to get an even amount of bubbles and crackles around it, so Wow, look at that, yeah, this thing is bursting with such beautiful bubbles. What we're going to do is stop the spit on the other side for about 10 seconds and spin it again that way.

We're just allowing this side to see how a bubble formation is starting to build up. Now we'll just give it a chance to pop at the same time as the other side so we don't end up with an uneven crunch. Then, 10 minutes later, I just raised the bar for the first time. Well, obviously I'm very, very happy. With those bubbles, let's take a look. There they are, they look absolutely beautiful. Well, if you look at my

charcoal

. setup now I have a space in the middle and the reason is I want more Crackle I want more bubbles on this side and I want some more bubbles on this side too okay the middle is perfect it looks absolutely sensational so look how I I'm concentrating throughout this whole

cook

ing I'm just concentrating on the crunch, okay, I'm not worried about the meat, what temperature the meat is, but I just want to get that crunch as even as possible before I start concentrating.

As for the temperature of the meat, it's fine, so I divided the

charcoal

in two. We're going to concentrate the heat on this side, try to get some more bubbles and on this side as well. Well, we've been spinning now for a total of an hour, it's fine and it looks pretty good, so I'm very, very happy with the way it looks. Don't sacrifice all the pork just for a small section that hasn't crunched. Well, as you know, I would love to. so this looks exactly the same but I'm not going to sacrifice everything just to try to get some bubbles in there.

I know it's crunchy, okay, so okay, we've been spinning for a little over an hour. I'm very, very happy with that. I don't want it to get dark. I don't want it to change color. I want to serve it like this. Okay, so I'm going to raise the bar now and we'll let it rise. an internal temperature of about 180 Fahrenheit before removing it from the hole 15 minutes 10 cents under the aluminum foil leaving the

rotisserie

stick inside for the rest is fine so it doesn't leak all of its juice and start to cool completely with the correct clamps, the best thing you can do is remove all the thread before cutting, that makes it a little easier and then you can concentrate on cutting, so during that rest phase, remove the thread, we won't do that. now in terms of cutting, you'll put Ketter two options, you can go down each slot, okay, which is great, no problem, the only thing is that you don't really listen to much of the Crunch and you've spent all this time entertaining. guests, surprise them, my friends, surprise them, okay, so let's get right to the guts here, beautiful foreign Christmas porchetta, okay, absolutely delicious, it smells amazing, there's some of that golden crunch in here.

Wow, okay, let's take a bite of this, okay, my mouth is salivating. The flavors are just a marriage that works so well seriously that you won't have an unhappy guest if you serve them this. I hope you enjoyed the video. I hope you enjoyed those tips on managing real fire and managing heat to achieve that kind of crackle. Setting up early on the grill is very important and the quality of the charcoal you use, premium olive pipco briquettes is what I use for all my

cook

ing because it is the best, okay my friends, if you are not subscribed to this video and you like.

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