Prepare your Pork Belly:
1. Get a skin-on pork belly and butterfly the flesh to expose as much surface area for seasoning. This also helps ensure that the porchetta is even when you roll and tie it later.
2. Once you butterfly it, flip it back over and score the skin all over – this ensures that the fat under the skin renders out and helps with the crackling at the end.
3. Season the entire flesh side of the pork belly with a heavy amount of kosher salt and your prepared chimichurri (see below for chimichurri recipe), but be sure not to get any on the skin. Massage in the chimichurri.
4. Tightly wrap your pork belly and tie it together with butcher’s twine.
5. Heavily season the skin with salt and leave it in the fridge (preferably) overnight to dry out the skin.
Cooking Instructions:
1. Right before you’re ready to cook, insert your @thermopro Twin TempSpikes and set the app to 160°F internal.
2. Set your smoker or oven to 350°F and roast until you hit 160°F internal temperature.
3. Finish under the broiler until the skin is puffed up and crispy.
Chimichurri recipe:
1. Finely chop your garlic and herbs (parsley, sage, rosemary, thyme).
2. Combine the chopped garlic and herbs with red chilli flakes (optional), salt, pepper, red wine vinegar, and olive oil.
