Did this yesterday using a Weber charcoal kettle with Rotisserie, following your general advice, plus I used a Meater thermometer. The butcher gave me a much thicker and fattier piece of belly which I was a bit worried about, and the bbq doesn’t have height adjustment…. So needed to play about with the temperature, in the end it took 3.5 hours to render the fat, i took it off at about 85 degrees. The outcome was INSANE, the meat was still mega juicy, the crackling was off the Richter scale and the stuffing was a really good choice. Thanks!!
1:40 he finally stops flipping it 😅 I've had to add to this comment because that final cook was just sensational 🎉 life does not get any better than putting a smile on people's face with food. 🤙💪 Bravo fratello 🤌😘
Its Tuesday 30th April 2024 and I'm about to slap a big belly in the fridge uncovered for this weekend. I plan on following your steps, but once I have made the porchetta I will also put it in the fridge for a day to set and let the flavours seep in! Awesome video!
Practice definitely helps. Drying out the skin & priking holes is 70% of the success. Remember you can stop the Rotisserie to focus the heat on certain sides as needed. I'm glad you liked the vid👍
My Rotisserie design took quite some time to think about not knowing if it was going to work, when I tested it, this changed my way of using the Rotisserie and I would never go back to wrestling with the Chicken or Meat again. Make one for yourself; it is easier when there is one that you can view. Or use your own design.👍👍
My friends & family calls a place like this a “hole in the wall” restaurant. We love them! No bells, whistles or fancy decor. Clean kitchen & tools. A Hole In The Wall has never let us down. Looking forward to trying this. Great video!
Looks great! I am looking at getting setup with equipment - Any particular reason why you went with the mini charcoal setup vs weber rotisserie? I can see how it would be beneficial with yours to control height more?
It's mainly about having control over the heat by adjusting height & charcoal. I do alot of these for onsite catering so I need portability and a wind shield for rotisserie is a smart option. Ideally it's a nice idea to have 1 pit that can do it all but whilst they might have alot functionality, the question is how good is the end product.
Good recipe and great job. FYI, for a beginner if you can add some toothpicks at the end of the pork belly to prevent you from completely trimming it too far.
Looks great and i wil give this a go whilst camping I hope it will work, Only thing I dont understand, You are obviously in Australia, whats the go with Fahrenheit Temp?
Thank you for the great video! How long did the cook take total? I'm curious to know how long it needed after you raised the height. I'm trying this technique for the first time for Christmas lunch this year! I've done it in the Weber kettle many times before but always do rotisserie, indirect heat, lid on. Doing it direct over charcoal will be new for me, but your video shows it can produce a great result. I need to use this technique though because I am doing 3 porchettas simultaneously so need to do it over my fire-pit with an extra long skewer
3 Porchettas on the Rotisserie 😮👊💪 I'm coming to your place😂😂 Can't stress enough the importantance of good quality charcoal. Get the olive pips or a good lump charcoal. 1. When placing the skewer on the Rotisserie, start low/close to the coals. 2. If at anytime flames lick the pork, move the bar higher. 3. I'd move the bar twice in the first 10 min. from there the next move up should be around the 30min mark. 4. Focus on getting the crackle as evenly golden and bubbly as you can. Stop and start the Rotisserie in certain spots to concentrate heat in those sections. I hope this detail helps. Make sure you start drying out the skin of your Pork 3 to 4 days before cook day
It might be the briquettes that you are using. Im a huge fan of the premium olive pip co briquettes. In any event, if you do get flare ups you want to ensure that you dont get flames constantly licking the pork; raise the rotisserie higher to avoid damage from those flare ups
@@thesmokerbaker thanks for the tips, will give it another crack! Your recipe and method is honestly the best on the tube! Keep it up and always looking forward to your new content 👌👌
@@thesmokerbaker Turned out really good bro, only thing I screwed up was wrapping it tightly while it rested so lost a lot of the crunchy crackle. Do you wrap at all during the rest, or let it breathe?
Do you think it's possible to get the same results on a kamado? By which I mean cooking the pork to the right internal temp with indirect heat first. Then taking out deflectors to get the crackling set at the end? Thanks for the video
It's absolutely possible. If you dont have Rotisserie capabilities on the kamado tho, i recommend doing a flat/normal pork belly. Checkout my latest short vid for times & temps. . Just watch it like a hawk at the last stage. After smoking it for 4hrs the cracking doesn't take long once you crank the heat. For a porchetta because it's round, Rotisserie will give the best results.
Hi there, great video. Lived on Porchetta when in Italy. One question, if cooking the fill and then letting it cool and then cooking it again. Are there any issues if the whole porchetta is not eaten, cooled and reheated again?
Best thing to do is jaccard before you dry out the skin. So I'll jaccard then put in the fridge for 4 days. It's definitely harder to do when the skin is rock hard. You don't need to go very deep. It's also hard to go too deep with the jaccard which is another advantage of using that tool
@stevenstankovich1213 sorry my friend got my Rotisseries mixed up. The one I'm using in them is vid is called a mini spit Roaster. It's from the same place. This is a portable unit. The motor runs on 2 D size batteries. Just checked there website, they have a red one on sale for 149. Usually 199.
I usually use plastic wrap to get it really tight and let rest overnight in the fridge, plus it get's most of the air pockets out!! I do this with pasta rolls and rolled/stuffed meat loaf and seems to work. Can't wait to try this!!!
Apologies for the late reply!! The weight is approx 5kg. In terms of how many it feeds; depends how hungry your guests are. Comfortably 10 ppl up to 20 ppl
Porchetta is not pork belly!!! And is not grilled/barbecued … That is a barbecued pork belly. More similar to Chinese roasted pork belly Isn’t that simple?
This is not porchetta at all. 1, you need to score it. 2, you dont "butterfly it", 3, where is the loin? 4, salt, fennel pollen, rosemary and olive oil. That is all you need, don't overcomplicate it, it does not serve it well.
This one is from bbq spits and rotisseries. They have showrooms in Sydney & Melbourne. This portable unit is $200 and will spin 8kg on a battery operated motor. It is a portable unit.
