Smoked Pork Belly Porchetta

Smoked Porchetta with Crispy Skin

Incredibly crispy cracklins surround this Skin-On Pork Belly from White Oak Pastures. It was smoked using a 270 Smoker.
Prep Time30 mins
Cook Time7 hrs
Resting Time2 d
Total Time2 d 7 hrs 30 mins
Course: Main Course
Cuisine: American, Italian
Keyword: barbecue, pork, smoked
Servings: 16 people
Calories: 310kcal

Equipment

  • 270 Smoker

Ingredients

  • 5-6 lb White Oak Pastures pork belly skin on
  • 1 handful fresh sage sprigs
  • 1 handful fresh oregano sprigs
  • 1 handful garlic cloves peeled, minced
  • your favorite all-purpose seasoning as needed, whatever your heart desires
  • kosher salt to cover

Instructions

  • Set belly skin side down. Using a knife, score the belly flesh in a checkerboard pattern 1/3" deep so roast will cook evenly, and you can get additional flavors deep into the meat.
    White Oak Pastures pork belly skin side down
  • Flip belly skin side up. Using a paring knife or Jaccard, poke dozens of holes through the skin all over belly. Poke until you tire.  You want as many tiny holes as possible to help render the fat under the skin. Using the jagged edge of a meat mallet, pound skin all over for 3 minutes to tenderize, which will help make skin crispy when roasted.
    White Oak Pastures pork belly skin side up
  • Turn belly and Smear minced garlic all over the surface of the meat, then generously season with all-purpose seasoning. Next, arrange herb sprigs down the middle of the belly.
    White Oak Pastures pork belly scored and seasoned
  • Roll belly around herbs; tie crosswise with kitchen twine at 1/2" intervals. Trim twine. Transfer roast to a wire rack set in a rimmed baking sheet. Refrigerate roast, uncovered, for 1-2 days to allow the skin to air-dry; pat occasionally with paper towels.
    White Oak Pastures pork belly rolled and tied
  • Let Porchetta sit at room temperature for 2 hours or while the smoker comes up to temperature. Preheat smoker to 275°F. Season Porchetta skin with kosher or sea salt.
    Smoked Pork Belly Porchetta by Chef Phillip Dell using 270 Smoker
  • Place seasoned Porchetta on a rack in or over a baking sheet and put it into the smoker, rotating the pan and turning Porchetta occasionally, until an instant-read thermometer inserted into the center of meat registers 175-185°F. If the skin is not yet crisp, remove the Porchetta from the smoker and roast it in an oven heated to 500°F for 10 minutes more. Let rest for 30 minutes. Using a serrated knife, slice into 1/2" rounds. Remove the sprigs before eating.
    Smoked Pork Belly Porchetta by Chef Phillip Dell

Video

Notes

Chef’s Recommendations:

  1. This is only one way to prepare Porchetta. The stuffing options are limitless. I suggest adding slices of prosciutto, hot cappy, or sausage for additional flavor and pizazz. If you choose to add this step, spread the meat evenly over the meat after adding the fresh garlic.
  2. If the skin isn’t quite crispy enough for you, try heating rendered pork fat or bacon fat, to 275 degrees and carefully pour it over the skin. BE CAUTIOUS as to not getting hot grease on you. Be sure the Porchetta is on a rack over a metal sheet tray.
  3. When seasoning the meat, think of it as you are adding a liberal about of salt and pepper to your food. You still want to see the meat while adding more flavor.
  4. Cooking the Porchetta with whole sprigs versus minced herbs, offers a more intense aromatic effect. The stem contains the most amount of natural oils, and as it heats it permeates into the meat.

Smoked Achiote Turkey

I had the pleasure of teaming up with Lemons and Time food blogger, Kent Dagnall recently, for a day of smoke, spice and creation. In this cook we were blessed to have an impeccable pasture-raised turkey from our friends at White Oak Pastures. Just as with these amazing birds, we wanted the flavors to be the same-Amazing! So, we decided to honor its prowess and give it some spice! It is ferociously orange but not spicy, getting all that pigment from annatto seed, not chile. We are two technologically sophisticated barbecuers from the United States, but you can imagine this Mesoamerican preparation being served the same way with a traditional green crema and warm tortillas for hundreds of years. Would not change a thing!

Smoked Achiote Turkey

Tired of the same old turkey? Try smoking an incredible pasture-raised turkey marinated in achiote and served with green crema.
Prep Time3 hrs
Cook Time5 hrs
Total Time8 hrs
Course: Main Course
Cuisine: Mexican
Keyword: smoked turkey
Servings: 18

Equipment

  • Smoker
  • Blender

Ingredients

  • 1 pasture-raised turkey

Achiote Marinade

  • 265 g achiote paste
  • 220 g citrus juice
  • 100 g apple cider vinegar
  • 85 g garlic cloves
  • 16 g sugar
  • 16 g salt
  • 8 g black pepper
  • 5 g dry oregano
  • 1 g cinnamon

Green Sauce

  • 45 g roasted green chile
  • 45 g fresh green chile
  • 45 g cilantro
  • 115 g lime juice
  • 210 g yogurt
  • 110 g mayonnaise

Instructions

  • We begin by firing up the smoker. For this cook, we are using my Yoder Smokers YS1500 pellet grill using a mixture of oak and cherry (the cherry wood help give a beautiful color to the meat) The idea is to maintain temps between 235-275 degrees.
    Yoder Smokers YS1500 pellet grill
  • Next, it’s time to make the marinade! Place all of the marinade ingredients into a blender and puree until smooth. Set mixture aside. Achiote paste is not the same as powder. It is a perishable, artisan product that should be sourced accordingly. It is made from annatto, the same natural spice that gives cheddar cheese a yellow color, seasoned with other traditional herbs and spices. It should be dissolved in an acidic liquid. I like citrus juice mixed with vinegar. A word of caution: You may want to wear gloves when handling annatto as it often used as a dye to color clothes and could stain your hands for a couple of days.
    Make the achiote marinade
  • To spatchcock the turkey, run a sharp knife down one side of the spine, on the backside of the turkey. Spatchcocking a pasture-raised turkey or any bird allows smoke to penetrate from the inside and it will cook more evenly.
    How to spatchcock a turkey
  • Loosen the skin from the meat over the breasts, under the thighs, and down to the drums with your fingers. Pour achiote marinade under the turkey skin and massage it over the entire bird.
    Marinade turkey under the skin
  • This isn't impossible for one person, but it helps to have a friend to hold the skin open. Try not to be holding a camera at the same time.
  • Flip your bird and get marinade all over the inside.
    Achiote marinade on turkey
  • Just before placing the bird into the smoker, using a pastry brush, paint the remaining marinade all over the turkey
    Smoked Achiote Turkey from White Oak Pastures
  • Smoke the turkey for several hours between 235-275 degrees. Use a probe thermometer on the thickest part of the breast. When it reaches exactly 155 F remove from heat and let rest at least 15 minutes (The final temperature to consume the turkey should be 165 degrees). Enjoy in pleasurable company with green sauce and warm tortillas.
    Smoked Achiote Turkey recipe

Video

Apple ‘Jack’ Tart Tatin

Apple Jack Tart Tatin with Jack Daniels
Print Recipe
5 from 1 vote

Apple 'Jack' Tart Tatin

Add a fun spin to the incredible classic pastry Tart Tatin with a shot (or two) of Jack Daniel's Old No. 7 Tennesee Whisky.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American, French
Keyword: apple, tart tatin
Servings: 6
Calories: 515kcal

Ingredients

  • 7 large, firm, sweet apples like Granny Smith, Golden Delicious, or Fuji
  • 2 tbsp Jack Daniel's Old No. 7
  • 1 cup sugar
  • 4 tbsp unsalted butter
  • 1 sheet of frozen puff pastry, thawed (from a standard 17 1/4 oz. pkg.)
  • All Purpose flour for dusting

Instructions

  • Heat oven to 400 degrees. Peel, half and core apples using a melon baller to retain the rounded shape of the apples. Toss apples with Jack Daniel's Old No. 7. Set aside.
  • Over medium heat in a 10-inch cast-iron skillet, heat sugar and 1/4 cup water. Cook until it turns a rich golden color; swirling occasionally, about 6 to 7 minutes. Meanwhile, roll puff pastry in one direction out into a 14-inch circle on a lightly floured surface, about 1/8 inch thick. Brush off any excess flour with a pastry brush.
  • Add butter to skillet. Once melted, add apples, rounded sides down, fitting as many into the skillet as possible. Remove from heat, and top apples with puff pastry. Fold edges under, and crimp slightly. Make two to three small cuts in puff pastry to allow the steam to escape. Place in oven for 10 minutes. Reduce heat to 375 degrees. and bake until pastry is golden brown, about 20 to 25 minutes.
  • Remove from oven, and let cool about 2 minutes. Loosen edges with a knife. Carefully place a plate over the skillet and flip, inverting the Tart Tatin. Serve warm or at room temperature.

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