Smoked Porcetta with Roasted Garlic & Herb

Ingredients

  • 1 each, 8 pound pork belly, skin on
  • 2 Tbsp fennel seeds
  • 1 fennel bulb, finely diced
  • The zest of 2 oranges
  • ¼ cup fresh rosemary, minced
  • ¼ cup fresh oregano, minced
  • ¼ cup fresh parsley, minced
  • 2 Tbsp fresh sage, minced
  • ¼ cup neutral oil
  • 6 cloves garlic, finely minced
  • ½ cup Weber Roasted Garlic & Herb Seasoning
  • 3 Tbsp salt

Directions

  1. Score the skin side of the pork belly, about 1/2 inch deep cuts 2 inches apart from one another (forming a diamond pattern)
  2. In a large bowl, mix together the fennel seeds, fennel bulb, orange zest, all herbs, oil, garlic, salt, and half of the Weber Roasted Garlic & Herb Seasoning
  3. Flip over the pork belly and add the herb mixture evenly
  4. Carefully roll the pork belly, skin side out, tying with butcher twine to ensure it stays together as it smokes.
  5. Brush with excess oil and the other half of the Weber Roasted Garlic & Herb Seasoning
  6. Place uncovered into the refrigerator for 6 hours or overnight to marinate inside and dry outside
  7. Start smoker, looking to achieve a temperature of 180 – 200 ℉
  8. Place the porchetta seam-side down directly on the grill grate and smoke for 1 hour
  9. Increase the temperature to 320℉ and roast until the internal temperature reaches 135℉, about 2-3 hours. If the exterior begins to burn before the desired internal temperature is reached, tent with foil.
  10. Remove from heat and let rest for 30 minutes before slicing. Remember to remove the butcher twine.

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