Pork belly porchetta roast with crispy skin stuffed with Chuck Hughes' antipasto, garlic

By Chuck Hughes
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TOTAL TIME

Ingredients

  • 1 boneless rind-on pork belly, about 10 - 13 lbs.
  • 1 Jar Chuck Hughes’ Antipasto (Mild or Hot your choice)
  • 2 tablespoons whole black peppercorns
  • 3 tablespoons whole fennel seed
  • 3 tablespoons Kosher salt
  • 3 tablespoons finely minced rosemary
  • 3 tablespoons finely minced thyme leaves
  • 3 tablespoons finely minced parsley
  • 12 cloves garlic grated or minced
  • 1 teaspoons baking powder

Directions

  1. Trim and square off the pork belly to fit in your pan.
  2. Place pork belly skin-side down on a large cutting board. Using a sharp chef's knife, score flesh at an angle using strokes about 2.5 centimeters apart. Rotate knife 90 degrees and repeat to create a diamond pattern in the flesh.
  3. Toast peppercorns and fennel seed in a small skillet over medium-high heat until lightly browned and aromatic, about two minutes. Transfer to a mortar and pestle or spice grinder and grind until roughly crushed. Mix in two tablespoons salt and minced herbs and garlic to form a dry rub.
  4. Season pork liberally with the salt/herb/garlic mixture. Use your hands to rub the mixture deeply into the cracks and crevices in the meat.  Spread 1/2 + jar of Antipasto evenly over spiced mixture.
  5. Roll pork belly into a tight log and push to top of cutting board, seam-side down. Cut 12 to 18 lengths of kitchen twine long enough to tie around the pork and lay them down in regular intervals along your cutting board, about 2.5 centimeters apart each. Lay rolled pork seam-side down on top of strings. Working from the outermost strings towards the center, tie up roast tightly. Combine one tablespoon kosher salt with one teaspoon baking powder. Rub mixture over entire surface of pork roast.
  6. Preheat your BBQ.  Turn one of the BBQ down to low and keep the other medium high heat.
  7. Place pork in a v-rack set in a large roasting pan.
  8. Place roasting pan on the grill and roast until internal temperature of pork reaches 160°F, about two - three hours, basting with pan drippings every half hour. Continue roasting another two hours, until a knife or skewer inserted into the pork shows very little resistance asides from the outer layer of skin. Better to roast long and slow to ensure the fat melts under the skin. The temperature will reach up to 200 degrees and still be delicious.
  9. Remove pan from the BBQ and set roast aside. Carefully pour off the hot oil.   Let oil cool and save all the bacon fat for other recipes.
  10. Total cooking time will be close to five hours or more, depending on the size of the roast.
  11. Tent with foil and allow to rest for 20 -30 minutes. Slice with a serrated knife into 2.5 centimeter thick disks and serve.

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