![]() ![]() When your porchetta is golden take off and rest for a minimum of 30 minutes covered in foil.Cook your porchetta for a further 4 hours checking every hour or so whether the water in the drip pan needs adding to, just don’t let it boil dry.After 15 minutes of cooking adjust the vents to lower the temperature to around 180C. ![]() ![]() This initial hot blast at 275C will help crackle the skin. Place into your Big Green Egg remembering to burp it.Rub the skin of the porchetta with a generous amount of olive oil and then with a lots of Maldon sea salt.Fill the drip pan with 750ml of water, keeping the level below that of the meat. Place your porchetta onto a V-Rack in a drip pan.Light your Big Green Egg and get it to a cooking temperature of 275C in an indirect setup (plate setter in with the feet up and the stainless steel grid on top).You might want to get some help just to hold the porchetta nice and tight. Tie your rolled pork belly firmly, any knot will do as long as it is kept tightly rolled, even a granny knot works.Roll your pork belly, normally the edges will meet when you roll it tightly.Sprinkle on the raisins, apricots, pine nuts, sage, parsley, black pepper and garlic making sure they cover the full width of the belly.Place your sausage meat all the way down the long side of your joint.Place your pork belly skin side down onto a chopping board.Unpack your pork belly and if possible leave uncovered in your fridge overnight, skin side up to dry a little.200g spiced sausage meat or 4 sausages with the skins removed.1/2 bunch flat leaf parsley chopped coarsely.2kg pork belly with the ribs removed, scored down the joint’s skin.Avoid pre packed pork as you’ll find it almost impossible to get the skin to crackle as it will be too moist. Ask your butcher to score the skin lengthways along the joint so that when it’s rolled the cuts allow slices of the porchetta to be cut easily. The pork belly needs to be top quality and the skin dry. It’s then cooked on the Big Green Egg to achieve a succulent mouth watering and visually stunning dish. This version steps slightly away from the traditional recipes and adds fruit and pine nuts to the traditional herbs. Regional variations on the dish exist with the stuffing varying from herbs through to chopped entrails and garlic. Porchetta, originating from central Italy, is a rolled and stuffed pork joint. Burnham Deepdale - May Bank Holiday 2013.Richmond Park with Chubby, Tom and Annie.Big Green Egg demo day at Gog Magog Hills Farm.Chez La Mams at Vallergues, and some outings.Nic's BBQ Pulled Pork - Rubbed and brined.Cycling, running, beers and Eat Cambridge.100 miles of the Wiggle Spring Saddle Sportive. ![]()
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