Скачать с ютуб How to Prepare & Cook a Pork Belly / Porchetta on a Charcoal Rotisserie BBQ! в хорошем качестве

How to Prepare & Cook a Pork Belly / Porchetta on a Charcoal Rotisserie BBQ!

How To Pork Belly / Porchetta😱 . This is not your traditional Porchetta! It's a whole side of Pork Belly that I butterflied open, seasoned, then stuffed with; Chorizo, Onion, Apple, Fennel & this amazing dry Chimmichuri mix! What I don't show you in this video: 1. How To tie up your Pork Belly. Just do normal knots but do double knots. It will be fine. The hardest part will be getting the string wrapped tightly enough to hold the perfect cylinder shape. The long, but achievable way around this is to string up pork belly first just to get it to hold shape, then whilst leaving the 'loose" strings in place, string it up a second time which will be a lot tighter. Cut off the original strings. Make sure you tie double knots, otherwise they will split open. 2. Lighting the charcoal. I used 1 x 3kg bag or Premium Olive Pip Co charcoal Briquettes. I will post a short to show you how to light your charcoal without a charcoal chimney. PORK BELLY STUFFING RECIPE FOR A WHOLE SIDE OF PORK BELLY Ingredients: Fennel Bulb x 2 Apple x 2 Onion x 2 Chorizo x 4 Rosemary × 4 Sprigs Salt & Pepper to taste *@toadskitchencupboard has a dry Chimmichuri seasoning mix that is unreal. I added a Tbsp to my stuffing. If you want to purchase the pricky tool that I use; the Jaccard. Click Here: https://amzn.to/3BrBhgy For more content & product discounts: https://linktr.ee/thesmokerbaker -------------------------------------------------- For Those That Like The Detail ------------‐‐---------------------------------- 1. Dry the Skin first - up to 4 days in the fridge  uncovered, skin side up. 2. Prick tiny holes (lots of them) instead of scoring the skin! If you dont have that tool; a Jaccard, you can use the tip of a sharp pointy knife. 3. For the trim; I do remove the flap meat from the meat side of the belly. I do this for shape & more even cooking. 3. On the Rotisserie; Start with the spit rod close to the coals, as your cook progresses keep lifting that bar so it doesn't burn. If you see flames licking the skin of the pork, its a sign to raise the height of the bar. I moved the bar once within the first 10min! just gauge the heat & focus on the colour at the start. You want it to brown a little but remember is around about a 2hr Cook! 4. I took it off the spit when the internal temp of the pork was 180f/82c 5. Rested under foil for 15 to 20min 6. Slice & Enjoy