Prepared on the kamado grill, this Pork Belly Porchetta is flavorful, crispy, and decadent. Decadent as a little goes a long way decadent. I mean, it is pork belly. I like to serve this on a ciabatta sliced lengthwise accompanied by garlicky broccoli rabe, roasted red bell peppers, flavored aiolis, pepperocini… really with a little imagination there is no end to the combination of toppings that will compliment this. I think it is most flavorful if you can season and tie the the day before, but let’s face it, it is going to slow roast in the kamado for hours. The flavors of lemon and garlic and fennel seed are going to penetrate the roast. This recipe is so flavorful that it will become an instant favorite family food memory!
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Pork Belly Porchetta
All ingredients
Instructions
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Season the pork belly
Drizzle both sides of pork belly with olive oil, and place skin-side down on work surface.
Rub with garlic.
Combine salt, black pepper, and fennel. Sprinkle 2/3 of this mixture on exposed side of pork belly.
De-stem half of rosemary and thyme and place on pork.
Add the zest and juice of 1 lemon.
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Prepare Roast
Roll and tie pork belly.
Rub with remaining salt mixture and lace remaining herb sprigs under butchers twine.
This is a good place for an extra drizzle of olive oil.
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On the Kamado
Fill and light your Kamado grill according to manufacturers instructions.
Bring temperature to 400 degrees.
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Cook
When your grill reaches cooking temperature, place rolled pork belly on highest rack on center of grill.
(You must use ceramic heat deflectors to eliminate flare ups or the pork will burn.)
Close and latch the lid of your grill and close the vents to reduce temperature to 250 to 275 degrees.
Watch your temperature reading and adjust vents to maintain an even temperature.
Cook until internal temperature reaches 185 degrees, about 3 to 3 1/2 hours.
When final cook temperature is obtained remove from grill and squeeze a lemon over the pork belly.
Allow to rest for 15 minutes.
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To serve
Slice pork thinly. I like to place this on a lengthwise sliced ciabatta loaf with garlic mayonnaise and cut into serving sized pieces.
