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Smoked Porchetta with Crispy Crackling

Italian rolled pork belly with olive oil herb filling, smoked low and slow, then crisped at high heat for glass-like crackling.
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Ingredients Method Notes

Ingredients
  

  • Pork Belly:
  • 1 whole pork belly 8-10 lbs, skin on
  • Coarse salt for dry brining and seasoning
  • High-heat cooking oil olive, avocado, or canola
  • Butcher's twine
Herb & Olive Oil Filling:
  • 1/2 cup olive oil
  • 10-12 cloves garlic minced
  • 2 tablespoons fresh rosemary chopped
  • 2 tablespoons fresh thyme chopped
  • 2 tablespoons fresh sage chopped
  • Zest of 1 lemon
  • 1 tablespoon black pepper
  • 1-2 tablespoons Sweet Preacher seasoning or your favorite pork rub

Method
 

Day 1:
  1. Pat pork belly completely dry. Coat skin side generously with coarse salt. Place uncovered on rack in refrigerator for 12-24 hours.
Day 2:
  1. Rinse all salt off under cold water. Pat completely dry. Score skin in crosshatch pattern every 1/2 inch, cutting just through skin without reaching fat.
  2. Flip meat-side up. Butterfly by carefully sliding knife between skin and meat to loosen, opening like a book.
  3. Mix olive oil, minced garlic, rosemary, thyme, sage, lemon zest, black pepper, and seasoning. Rub entire mixture over exposed meat side.
  4. Roll tightly into log starting from long side. Tie with butcher's twine every 1-2 inches.
  5. Rub outside skin with thin layer of oil. Season with coarse salt. Return to refrigerator uncovered for second 12-24 hour rest.
Day 3:
  1. Preheat smoker to 275°F with apple or cherry wood. Smoke porchetta until internal temperature reaches 160°F, approximately 3-4 hours.
  2. Crank grill or smoker to 500°F. Return porchetta and crisp for 25-30 minutes, rotating every 5-7 minutes, until skin is puffed, blistered, and golden.

Notes

Rest 20-30 minutes. Remove twine and slice into 1/2-3/4 inch rounds. Serve immediately.
Notes:The 2-day salting process is essential for crispy crackling. Don't skip either overnight rest. Score only the skin, not the meat. Butterfly carefully to loosen skin without cutting through it. Fresh herbs are strongly preferred over dried. The internal temperature of 160°F ensures food safety while keeping meat juicy. Watch closely during high-heat crisping to prevent burning. The crackling should shatter like glass when bitten. Porchetta can be served hot or room temperature.

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