My Crispy Pork Belly Porchetta😱 Written instructions in the description

My Crispy Pork Belly Porchetta 😱
It's that time of year. Let me know in the comments if you are making this Crispy Porchetta for your Christmas 👇👇
For an in-depth tutorial, this is the video for you - • How to Prepare & Cook ...
How To Crispy Pork Belly Porchetta😱
This is not your traditional Porchetta! It's a whole side of Pork Belly that I butterflied open, seasoned, then stuffed with; Chorizo, Onion, Apple, Fennel & this amazing dry Chimmichuri mix!
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How To Porchetta a Pork Belly
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6kg skin on Boneless Pork Belly
1.5kg of Chorizo stuffing (pre cook your stuffing & chill it down before stuffing the pork)
Total cook time = 2 to 2.5hrs
1. Dry the Skin of the Pork Belly:
🔸️ 2 days in the fridge uncovered, skin side up. NO SALT!
I'd even go 4 days if my Pork Belly came vac Sealed in a bag & I know it's fresh.
2. Preparing the Pork Skin:
🔸️ Prick tiny holes (lots of them) instead of scoring the skin to get those bubbles of nothing!
🔸️ The more holes, the better. Use a Jaccard to make it easier (Link in bio if you want a Jaccard) or the tip of a pointy knife.
3. Cooking the Pork Belly Porchetta:
🔸️ On the Rotisserie, start with the spit rod close to the coals. As your cook progresses, keep lifting that bar so the pork belly doesn't burn.
🔸️ If you see flames licking the skin of the pork, it's a sign to raise the height of the bar.
🔸️ I moved the bar twice within the first 10 minutes!
🔸️ I took it off the spit when the internal temp of the pork belly porchetta was 180f/82c
5. Rested The Crispy Porchetta under foil for 30min
6. Slice & Served Pork with Chimichurri👌
"It's the bubbles of nothing, that make it really something."
What I used in this cook:
🥩 @lugarnogourmetmeats Whole Side of Boneless Skin ON Pork Belly.
🧂 @heavenlyhell_championshipbbq Sweet Succulent Swine
🧂💦 @toadskitchencupboard DRY Chimmichuri Mix!
🔪 @chef_supply_co The Nikuya (Disc. Code SBYT20)

[@dotty8449]

Unbelievable, one of the best porchetta I've seen

[@thesmokerbaker]

Thanks alot! I'm really glad you liked it 👍

[@Fiendz-p6f]

So far the best looking Porchetta I’ve seen. I’m surprised this doesn’t have at least 100k likes

[@thesmokerbaker]

Thank you so much. I really appreciated your comment.

[@kln1]

My guess is you don't like cooking. Fennel, Apple, Chorizo and Chimichurri mixed with avocato oil?? Really? You sheeps fall for every guru you can find, isn't it?

[@thethirstygoose398]

Well played sir. Just fabulous 👌

[@thesmokerbaker]

I'm happy you liked it my friend 🙏

[@abusmokeeyyy1874]

Your a machine brother

[@thesmokerbaker]

Appreciate you my friend 👊💪

[@sbblmb]

Rarely commenting positive stuff but this, Sir, is one of the finest homemade porchettas I've ever seen

[@thesmokerbaker]

I really appreciate your comment my friend! Thank You

[@EnthusiastPC]

That is beautiful!

[@thesmokerbaker]

Thank you!

[@presidentubel2656]

Okay that's it! The diet is over!!!

[@thesmokerbaker]

😭🤣 Save it for an epic cheat day. Glad you liked it👍

[@Little_TV.]

Recipe please

[@thesmokerbaker]

Check description👍

[@MrTibbs]

Pork art

[@Daniel-xu6kd]

Why would use square off the ends for presentation before you cook it? lol waste of meat when you could've just cut it after.

[@thesmokerbaker]

Maybe not so much lol if you really think about it.... when the skin of the pork is dry it has a tendencyto curl up at the sides. Squaring off the sides prevents that from happening. Let me know how you go if you try it.

[@thesmokerbaker]

The ends don't get wasted. They are chefs treats! 200c on baking tray lined with baking paper for 40min or until crispy

[@SomeGuy-ws5zj]

drooling that's ambrosia of Olympus

[@thesmokerbaker]

😂 Glad you liked it🙌👊💪

[@mr.nose_hairyt7937]

bro ive never tried this but I want to so bad

[@thesmokerbaker]

Try it and let me know what you think🙌

[@MrTibbs]

Pork art

[@thesmokerbaker]

When you love what you do👊🙌

[@dzgknw]

I love that sword. Where did you get it?

[@thesmokerbaker]

Its from @chefsupplyco chefsupplyco.com.U

[@dzgknw]

Thanks. I love the way you talk through and explain your recipes and cooking techniques

[@thesmokerbaker]

I try my friend. I also write all instructions and recipes in the description of the video🙏

[@jctom2857]

Cutting the edges for presentation is criminal. 😁

[@thesmokerbaker]

😂😂 don't worry, I trim the ends, put a skewer through it and roast in the oven😋 Whilst I say it's for Presentation, if you don't trim the ends, there is a high chance the skin will curl up on the ends which is not good.

[@jctom2857]

@@thesmokerbaker you are the man! Well done.

[@pierangelopavani6320]

This is not porchetta! Avocado oil?? Onion???? Apple???? Please respect italian original recipe. This is Fantasy porchetta, Harry Potter porchetta, not Real Porchetta. Sorry for this comment

[@Zipfei_Kloatscher]

Good Lord... 🤤🤤🤤👍🏼

[@thesmokerbaker]

It's soooo good👌 Glad you liked it.

[@Zipfei_Kloatscher]

​@@thesmokerbaker Being from Southern Germany (Bavaria), I'm really into pork knuckles ("Schweinshaxn") and pork belly ("Wammerl") and there are plenty of good restaurants here. But the crispiness and refinement of your crust is just out of this world, man... 😀😀😀👍🏼

[@thesmokerbaker]

@Wheatbeerlover I really appreciate that my friend. Pork Belly is my absolute favourite. You have to checkout some of my other videos. I think you will be impressed👍

[@ishthewall1915]

WHERE ARE THE ENDS?! ARE THEY ALRIGHT?! ARE THEY SAFE?!?!?!

[@thesmokerbaker]

😂😅 They were oven Roasted as chef treats🫶🙌

[@KingOfAllAnthonys]

Your guess will be unhappy if they’re Muslim. But other than that, they’d be ecstatic.

[@jhvoojh]

Looks good, but it isn't Porchetta.

[@thesmokerbaker]

Yep definitely not traditional👍

[@BajanCock]

Well let’s call it Porkchetta

[@pistolpete8231]

This is great but the apples probably ruined it. Not sure why you'd include that in there but oh well.

[@stef1lee]

Daggum! That's BEAUTIFUL 😍 ❤

[@carmenjaniratarafacortes7405]

Relleno de mofongo, un palo. Uno de los platos nuevos más solicitados💋

[@andreayizeto5650]

What is the name of the or type of smoker you used… is very nice!!!

[@chrisbutton9974]

Looks amazing......

[@thesmokerbaker]

I'm really glad you liked it!

[@sageisrage]

180 is too high

[@thesmokerbaker]

You need a higher finishing temp on pork belly to ensure the fat gets rendered

[@kevinmatthew1050]

Good lord that looks beyond incredible

[@MrChrisB1802]

We call this Lechon Belly in the Philippines.

[@jellystoma]

Art. It's simply art. You created a beauty.

[@thesmokerbaker]

Thank You!

[@anthonys439]

Why is an Aussie talking in Fahrenheit?

[@kikookoo]

What temperature was used to cook it?

[@qkunder]

AAAAA

[@thesmokerbaker]

Thanks!

[@CrazyBoy-og8mz]

Alhamdulillah tasty

[@JosephPotesta]

Epic

[@jalarconcedeno]

masterpiece

[@bugproductions9050]

God Dayuum.

[@kaznoff2782]

Hi! Thanks for the video. Do you brown/cook the chorizo first or stuff it in raw?

[@qcordep1323]

Epic

[@thesmokerbaker]

It definitely was my friend. Glad you liked it

[@CloudCloudVFX]

it’s too perfect to eat. Once you eat it, it’s gone. I just couldn’t do that to myself

[@User817kajdhdk]

This is my Irish body after half hour in 20 degrees Celsius sun

[@binalongberrico4808]

Bloody hell. Sensational.

[@thesmokerbaker]

Thank You. I'm really happy you liked it👍🙏

[@tadibrothers3943JNS]

That's gold right there mate .

[@thesmokerbaker]

It's my favourite. Thanks my brother👊🙌🙏

[@antwijaya]

Thats definitely one of the beauty porchetta i've ever seen

[@gianpaolopasquariello3995]

180 f for real

[@thesmokerbaker]

for real

[@HdHd-hp6qz]

Food filth

[@thesmokerbaker]

Now thats haram😮

[@treyelliott4452]

Wow

[@cathumorofficial]

you'll just anger the muslim guest

[@terencenordberg7482]

That’s a pity