Homemade porchetta is a traditional Italian main course, perfect for special occasions. Made with pork belly and tenderloin, it is flavored with garlic, pepper, and olive oil, and slowly cooked to achieve a crispy crust and succulent meat.
Prepare the meat: take the piece of pork belly and place it on a work surface with the fatty side facing out, insert the pork tenderloin and roll it up with kitchen twine.
Make cuts in the meat, but not too deep, so that the seasoning can penetrate well without breaking the rind.
Marinade and seasoning: finely chop the garlic and crush the black peppercorns in a mortar, add coarse salt and olive oil. Mix well to obtain a marinade.
Massage the seasoning all over the meat, trying to penetrate well between the cuts in the meat. Let the porchetta rest for at least 1 hour or overnight.
Prepare the kamado: light the kamado and bring it to a temperature of 160-180°C. Prepare the kamado for indirect cooking.
If possible, add some wood for smoking the meat, such as cherry or oak, for a richer flavor.
Place the porchetta on the kamado with the rind facing up and cook slowly for about 2 hours per kg.
During cooking, brush the meat with olive oil occasionally to keep it moist and promote a crispy crust.
When the meat is almost ready, increase the temperature of the kamado to 220-240°C to achieve a crispy crust.
Let it cook for another 5-10 minutes, until the rind becomes golden and crispy.
Once cooked, let the porchetta rest for about 15-20 minutes before slicing.
Kamado
Mortar
Kitchen twine
Store in the refrigerator for up to 2 days, reheat before serving.
The kamado is ideal for maintaining a constant temperature and achieving even cooking.
Italia, Lazio
| Energy (kcal) | 389.5 |
| Carbohydrates (g) | 4.1 |
| of which Sugars (g) | 4.1 |
| Fat (g) | 36.69 |
| of which Saturates (g) | 12.48 |
| Protein (g) | 10.11 |
| Fiber (g) | 1.79 |
| Sale (g) | 0.08 |
