How to spit roast a Porchetta
There's something incredibly satisfying about preparing a delicious dish from scratch, especially when it involves a gorgeous piece of pork belly. Today, we embark on a culinary adventure as we explore the art of creating a delightful Porchetta. Join us as we dive into the steps and flavours that transform this meaty marvel into a scrumptious masterpiece.
Ingredients:
- *Pork Belly
- *Kosher Salt
- *Boomas Boomtang Sauce
- *Flaming Coals Porkinator BBQ Rub
With a generous cut of meat, we generously season it with kosher salt, making sure every inch is covered. We use a meat tenderizer to gently pierce the meat, allowing the salt to penetrate the fat and tenderise it. This initial step sets the foundation for a flavourful delight.
Preparation:
Next, we apply a liberal amount of kosher salt to extract moisture from the pork skin, resulting in a crispy, crackling finish. The salt works its magic by rubbing into the fat and drawing out any excess moisture. The seasoned pork belly is then left uncovered in the refrigerator for at least 24 hours, occasionally patting it to expedite the drying process.
Flipping, Scoring, and Sauces:
After the long wait, it's time to check on our pork belly. We flip the belly over and proceed to score the meat, allowing the flavours to penetrate deeper during cooking. To add a tangy and sweet twist, we introduce Booma's new sauce, a vinegar-infused delight that acts as both a binder and a complement to the pork. A touch of the Flaming Coals Porkinator rub brings an explosion of flavours to the meat, perfectly complementing the sauce.
Trussing and Skewering:
Trussing the pork belly may seem challenging, but with patience and the right technique, it becomes an achievable task. We tie the pork belly with string, ensuring the skin is exposed to crisp up, and secure it on the skewer.
The Fire Awaits:
As our perfectly trussed Porchetta takes its place on the Minion Stainless Steel Spit Roaster, we ignite the Flaming Coals Lump Charcoal, setting the stage for the cooking process. Carefully placing the meat on the fire, we are cautious not to burn down the kitchen and let the enticing aroma fill the air.
The Waiting Game:
After approximately three and a half hours, we take a moment to measure the internal temperature, ensuring the pork reaches a safe cooking temperature of 165 degrees Fahrenheit or higher. With the thermometer reading well above the mark, we know our Porchetta is nearing perfection.
The Moment of Truth:
Finally, it's time to savour the fruits of our labour. With the pork belly cooked to a mouthwatering 170 degrees Fahrenheit, we slice into the succulent meat, revealing the result of our hard work. The Porchetta boasts a tantalising blend of flavours, combining the sweet tanginess of the sauce with the rich, savoury notes of the pork belly. With each bite, a symphony of taste dances on our palates.
Conclusion:
Creating a beautiful Porchetta is an adventure that rewards both the chef and those fortunate enough to enjoy the feast. From the initial steps of salting and tenderising the meat to the careful trussing and roasting process, every moment contributes to a truly memorable culinary experience.
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by: Michael Wilkie