Logan Posted October 10, 2017 Share Posted October 10, 2017 Someone had suggested making a porchetta on the Joetisserie. For those (like me) who aren't familiar with it, it is basically a pork belly with the skin on, rolled, cooked, and sliced for sandwiches and such. The goal is a buttery juicy interior and a crispy flakey exterior. And I think it was an outstanding success, if I do say so myself Whole pork belly, had to ask the butcher at the asian market for it. Sprinkled it with salt, sliced garlic, dried rosemary, and ground fennel seeds. Roasted on Joetisserie for about 3 hours, but fought to keep temperatures below 400, due to the grease keeping the fire going! Sorry I don't have any pictures of it sliced, but we sure enjoyed it. CentralTexBBQ, Rob_grill_apprentice, KamadoJosephine and 4 others 7 Quote Link to comment Share on other sites More sharing options...
John Setzler Posted October 10, 2017 Share Posted October 10, 2017 That looks awesome! I have been wanting to do this for a while to make a Kamado Joe cooking video but I have not been able to find a whole pork belly anywhere. Quote Link to comment Share on other sites More sharing options...
Logan Posted October 10, 2017 Author Share Posted October 10, 2017 It really was something special, John. I'm definitely doing it again some time. I went to our local asian market, and they just had small strips of pork belly in their display. I asked for a whole one (using my hands to indicate size) and they happily got me a 14-pound slab of goodness. Quote Link to comment Share on other sites More sharing options...
John Setzler Posted October 10, 2017 Share Posted October 10, 2017 38 minutes ago, Logan said: It really was something special, John. I'm definitely doing it again some time. I went to our local asian market, and they just had small strips of pork belly in their display. I asked for a whole one (using my hands to indicate size) and they happily got me a 14-pound slab of goodness. I will check around some asian markets here and see what I can find.... Quote Link to comment Share on other sites More sharing options...
Ben S Posted October 10, 2017 Share Posted October 10, 2017 I first had porchetta in Italy on a food tour. It was AMAZING. When I search for recipes I either tend to find pork shoulders or belly wrapped around loin. I tried one attempt a few years ago on the joe, it was good not great. I am pretty sure authentic porchetta is a whole hog cook. Quote Link to comment Share on other sites More sharing options...
Benm3 Posted October 10, 2017 Share Posted October 10, 2017 My Costco also has whole pork bellys cyrovaced. They normally open them and slice them, but if you ask they can give you a whole cyro package. Quote Link to comment Share on other sites More sharing options...
shuley Posted October 10, 2017 Share Posted October 10, 2017 This is on my list of must cooks. What did you serve it with? Quote Link to comment Share on other sites More sharing options...
CentralTexBBQ Posted October 11, 2017 Share Posted October 11, 2017 7 hours ago, Benm3 said: My Costco also has whole pork bellys cyrovaced. They normally open them and slice them, but if you ask they can give you a whole cyro package. There’s a Costco about 50 miles from me that has also. Along with whole lambs. My goal is to cook a whole lamb on the big Joe. magnifique! Wonderful looking cook. Quote Link to comment Share on other sites More sharing options...
Logan Posted October 11, 2017 Author Share Posted October 11, 2017 12 hours ago, shuley said: This is on my list of must cooks. What did you serve it with? Well...we had a guest who was on no carbs so we ended up just serving it plain with a bowl of curry and vegetables on the side, but my wife said it would have gone well with rice and I would have liked to have done some ciabatta bread and cheese for sandwiches or something. Quote Link to comment Share on other sites More sharing options...
TKOBBQ Posted October 11, 2017 Share Posted October 11, 2017 Good job that looks really tasty. Quote Link to comment Share on other sites More sharing options...
rchang72 Posted October 12, 2017 Share Posted October 12, 2017 Just got a Joetisserie. That is going to be on my list of cooks to try. Quote Link to comment Share on other sites More sharing options...
bel4_20 Posted October 12, 2017 Share Posted October 12, 2017 This is on my list of to do! 2nd one on the forums i seen today! can't wait to do this. Care to share what temp roughly you spun it at? and what you put in it? Quote Link to comment Share on other sites More sharing options...
BSA Posted October 13, 2017 Share Posted October 13, 2017 On 10/10/2017 at 11:15 AM, John Setzler said: I will check around some asian markets here and see what I can find.... I got an 11 lb pork belly at Costco. Quote Link to comment Share on other sites More sharing options...
Logan Posted October 13, 2017 Author Share Posted October 13, 2017 13 hours ago, bel4_20 said: This is on my list of to do! 2nd one on the forums i seen today! can't wait to do this. Care to share what temp roughly you spun it at? and what you put in it? I think all that information is in the initial post... Quote Link to comment Share on other sites More sharing options...
John Setzler Posted October 13, 2017 Share Posted October 13, 2017 8 hours ago, BSA said: I got an 11 lb pork belly at Costco. Did it have the skin on? Quote Link to comment Share on other sites More sharing options...
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