Di­rec­tions

The Coast - Food and Drink Holiday Recipes - - Porchetta Roast -

But­ter­fly pork belly. Gen­tly score only the pork belly rind in cross­hatch pat­tern.

Turn over and ap­ply chimmi rub to inside of belly as well as ten­der­loin. Then place ten­der­loin on pork belly and roll (be gen­tle).

Tie roast gen­tly but tightly with butch­ers twine with 1-inch spaces be­tween knots. Smoke at 250°F for two hours or un­til de­sired tem­per­a­ture. Bake at 450°F for 20 min­utes or un­til golden brown on out­side. Re­duce to 300°F un­til de­sired in­ter­nal tem­per­a­ture.

In a smoker In the oven

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