Punked Porchetta and PBBEs

Started by ChileRelleno, August 11, 2018, 06:38:15 PM

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ChileRelleno

August 11, 2018, 06:38:15 PM Last Edit: August 11, 2018, 06:38:46 PM by ChileRelleno
I had plans to cook a Porchetta this weekend, but I got screwed over by the meat clerk.
I specifically asked for a whole pork belly skin on, and what did I find when I got home?
Yep, the dagblasted skin had been removed.
How can a guy cook a Porchetta without crispy skin?
He can't, Grrrrr!   >:(

So what the hell, I'm gonna do a bastardized version sans skin and see how it comes out.
I bought all the fresh herbs that I don't have in my garden, so I need to utilize them.
Fresh fennel, sage, garlic and lemon, the rest I have.
The only ingredient I could not find was fresh pork liver, guess I can live without it.

The other half of the belly I cubed for Burnt Ends, I know I'll get some satisfaction from them at least.  ;D

So here we go with today's smoke.

Menu
Punked Porchetta
PBBEs
Dessert (?)

Punked Porchetta

1 skin-on Pork Belly
1 Pork loin
Fennel fronds and seed
Rosemary, thyme, oregano, sage, crushed red pepper, black pepper, salt
Pork liver (optional)
Olive oil
Butchers twine
Trim fat and membrane from half a pork loin
Trim pork belly to fit wrapped around the pork loin
Score the skin of the pork belly, do not cut into the meat
Rub pork belly with salt and then air dry in the fridge for at least 12hrs, 24hrs + is better, this is to help in turning that skin into cracklings
Pull pork belly from fridge, flip meat side up and salt, then spread with minced garlic
Finely chop the herbs/spices and spread atop pork belly
Place pork loin in center and wrap pork belly around it, truss tightly with twine (about every inch or less)
Brush lightly with olive oil

Okay, here is where recipes go all over the place, 'How to Cook It'
Traditional Italian, rotisserie over open fire
Various oven methods, hot then slow, slow then hot and etc

But I'm smoking it, so here is how I did it.
Fired up the smoker to 275°-300° with hickory
I also preheated my oven to 500°
Cooked this to an IT of 145° and then moved it to the oven and crisped the outside
I got the fat layer to an awesome color and crunch with a beautiful juicy burst of flavor in every bite

Herbs and Spices








Down goes the loin


All trussed up


Out of the smoker and headed for the 500° oven


Finished




The Grand Finale/Slices




Pork Belly Burnt Ends

Cubed pork belly
Pork rub
BBQ sauce
Honey
Butter

Cube the pork belly and cover in rub
I like to bag it overnight before cooking
Fire up the smoker to 250°-275° with hickory
Smoke cubes till nicely tender and colored
Then pan and add, BBQ sauce, honey, butter and rub
Cover and return for about an hour
Then uncover, stir and let'em go another hour







Ragnar Benson:
"Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about."

ChileRelleno

#1
August 11, 2018, 06:40:23 PM
I'll find me a skin-on pork belly and do a righteous Porchetta here soon.
Ragnar Benson:
"Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about."

David Hall

#2
August 11, 2018, 07:37:40 PM
That last pic with all the butter on s making me drool. 

ChileRelleno

#3
August 12, 2018, 12:02:54 AM
Quote from: David Hall on August 11, 2018, 07:37:40 PM
That last pic with all the butter on s making me drool. 
You're telling me, I wanted to eat'em up right then.
They were done so early that I decided to add a cup of apple juice, cover them and leave them to hold in a 170° oven.
Ragnar Benson:
"Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about."

ChileRelleno

#4
August 12, 2018, 12:04:39 AM
Continuation

For appetizers/side I put together some Tomato/Mozzarella/Basil drizzled with a Balsamic Glace.
These were a hit and I had to refill the plate 3-4 times


Then sauteed some Asparagus and Onion in butter.
(no pics)

A dessert was called for so I made some Apple/Pear Slab Pies.
I practically had to stand guard on these before dinner








Ragnar Benson:
"Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about."

theswimmer

#5
August 12, 2018, 01:18:56 AM
Dude , seriously , you have to stop.......
There is nothing like lying flat on your back on the deck, alone except for the helmsman aft at the wheel, silence except for the lapping of the sea against the side of the ship. At that time you can be equal to Ulysses and brother to him.

Errol Flynn

bhale1

#6
August 12, 2018, 02:47:42 AM
I know, right!!!!! I used to show the wife and kids all Chile's yummy looking dishes...... :o
but now Im starting to feel like i cant keep up, gotta get me a new smoker soon..... I just ate, and Im already hungry again!!
Great job as always.
Brett

Alto Mare

#7
August 12, 2018, 02:58:27 AM
Quote from: theswimmer on August 12, 2018, 01:18:56 AM
Dude , seriously , you have to stop.......

You took the words right out of my mouth...you are torturing us chile ::) ;D
Forget about all the reasons why something may not work. You only need to find one good reason why it will.

ChileRelleno

#8
August 12, 2018, 03:11:45 AM
Quote from: theswimmer on August 12, 2018, 01:18:56 AM
Dude , seriously , you have to stop.......
Quote from: bhale1 on August 12, 2018, 02:47:42 AM
I know, right!!!!! I used to show the wife and kids all Chile's yummy looking dishes...... :o
but now Im starting to feel like i cant keep up, gotta get me a new smoker soon..... I just ate, and Im already hungry again!!
Great job as always.
Brett
Quote from: Alto Mare on August 12, 2018, 02:58:27 AM
Quote from: theswimmer on August 12, 2018, 01:18:56 AM
Dude , seriously , you have to stop.......

You took the words right out of my mouth...you are torturing us chile ::) ;D
Aw c'mon y'all... Well schucks.
Ragnar Benson:
"Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about."
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