Hello from BBQ guys!
Perfect buddy!
Hey everyone welcome back you know the last couple of recipes I've done have been either
on the pellet grill or the gas grill.
let's get back to my roots which cooking over charcoal so today I'm gonna do a stuffed pork
belly also known as porchetta on my blaze kamado let's go.
Okay so I have our ingredients here for our stuffing using a medium to large size skillet
on medium to high heat toss in the bacon grease and begin to saute the green apples and red
onions saute until it starts to Brown, then add the garlic and sage.
let that go for just another minute or 2 then DE-glaze with the Apple cider vinegar a little
more vinegar.
Oh its smelling good.
set this aside to cool and begin prepping the pork. this slab has a side that slightly
thicker than the other side so I'm gonna make a little flap here.
this will help just a bit to hold the stuffing inside.
go ahead and score the meat side in this crisscrossed diagonal pattern this will help the herbs
and seasonings to reach deep into the meat.
now for the skin side.
I'm gonna score this as well but just in a vertical and horizontal pattern don't go too
deep you only want to penetrate the skin this will help the skin to crisp and not be too
tough.
also it looks pretty cool once cooked. as you can see I did go a bit deeper than I wanted
to on some cuts but that's okay.
flipping back over to the meat side I'll go ahead and season with the fresh sage and salt
and pepper now let's stuff this bad boy.
I'll pack the stuffing on one side of the slab where I'll begin to roll.
Just roll up as tight as you can while trying to keep as much of the stuffing in as possible.
nice.
using some kitchen twine tie the roll with several strains about an inch and a 1/2 apart.
this will help the slab to stay rolled up Oh man I'm excited.
putting this in the fridge overnight uncovered helps the skin to dry out a bit.
Let's see if my sous chef wants to help with this part.
Were gonna take this oil, and were just gonna paint the skin of the pork.
Go for it buddy.
All done!
Time to get it on the grill! you heard him let's get the coals going!
I'm preheating to 250 degrees so I don't need a crazy amount of charcoal just enough for
about a four hour smoke.
once the coals are starting to ash over toss in some would chunks.
I'm rolling with indirect cooking today so I'll include my heat deflector for this.
Okay the grill has stabilized at 250 I like using a deep enough Pan like this to hold
my aromatics.
I'll just throw in some of the extra Apple garlic and sage and a few cups of the Apple
cider vinegar.
found an Orange laying around, so I'll include that too.
place the pork on a roasting rack over the Liquid pan, close the lid, and let it cruise.
check in about every hour just to make sure nothing's burning.
once the internal temperature reaches 160 this is when I like to crank up the heat to
about 450 to get the skin popping and turning into cracklings. this should take about 20-25
minutes.
just don't go too far, you'll need to keep an eye on it.
the skin is looking beautiful time to pull it and let it rest for about 15 minutes.
Guys it came out great.
I'm anxious to try it.
Let's give it a shot.
. It's perfect.
The sweetness of the Apple man with that pork.
oh and its so juicy from all that fat.
One more bite.
Oh who am I kidding.
thanks for watching today guys.
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