We kept this one simple and let the pork do the work.
Porchetta looks complicated, but it’s really just pork belly, good seasoning, tight rolling, and patience. The goal is simple. Tender meat inside, ridiculously crispy skin outside.
We scored the pork belly, hit it with garlic, herbs, citrus zest, salt, and pepper, then rolled it tight and tied it off. It went into the smoker low and slow, then finished hotter to bring it up to temp. The real payoff comes at the end when you ladle hot oil over the skin and watch it blister and crisp up.
That crackly skin is the whole reason you do this. When you slice into it and hear that crunch, it’s worth every step.
INGREDIENTS
Porchetta
- 1 pork belly, skin on
- 6 cloves garlic
- Zest of 1 lemon
- Zest of 1 orange
- Salt and pepper to taste
Chimichurri
- 2 tablespoons red wine vinegar
- ¼ cup rosemary
- ¾ teaspoon dried oregano
- ½ cup chopped parsley
- ½ cup chopped cilantro
- 1 red chili pepper
- ½ cup olive oil
INSTRUCTIONS
Chimichurri
- In a large mixing bowl, add all chimichurri ingredients.
- Whisk together until fully combined. Set aside.
Porchetta
- Butterfly and score the pork belly on both sides.
- Rub garlic evenly over both sides of the meat, making sure to get into all the scores.
- Zest the orange and lemon over both sides.
- Season generously with salt and pepper.
- Roll the pork belly tightly and tie off with multiple pieces of twine.
- Pat the outside dry with paper towels.
- Set smoker to 250 degrees F.
- Place pork belly on grate and smoke for 3 hours.
- Increase smoker temperature to 350 degrees F and cook until internal temperature reaches 165 degrees F.
- While pork is smoking, heat oil in a pot.
- Fry capers for about 1 minute or until crispy.
- Reserve both the capers and the hot oil.
- Remove pork belly from smoker and place on a grate over a pot or container.
Cut and remove twine. - Carefully ladle hot oil over the entire pork belly roll until the skin crisps and blisters.
- Slice to desired thickness and serve.