How to Make Porchetta in a Weber Kettle

welcome back everyone in this video I'm going to show you how to make poretta all right now we're going to get started by setting our barbecue up we're going to be using the Weber kettle we'll start by taking our lid and cooking grate off then we'll lay a couple of fire lighters down light them up we'll get our charcoal chimney on top then you want to fill that with lump charcoal or brickets and then you want to give them around 10 to 15 minutes until they're red hot ashed over and ready to go all right now while our brickets are catching light we're going to prepare our pork belly now I've got a beautiful piece here it's around 2 and 1/2 kilos it's been sitting in the fridge uncovered for around 24 hours you really want to make sure you give it a minimum of 24 hours in the fridge uncovered just to really dry that skin out you can leave it anywhere from 24 hours up to 4 days in the fridge uncovered the drier you can get that skin the better crackling you're going to get in the end or if you're friendly with your butcher you can even get them to do it for you now the first thing we're going to do is Pierce the skin all over I'm just going to be using a jackard to make the job a little bit easier if you don't have a jackard you can just use the tip of your knife and you just want to go a couple of mil deep into the skin but because I've got the jack I'm going to use it now by piercing the skin all over we've created lots of tiny little holes this is going to help moisture escape from underneath the skin which is going to help give us that nice crackling and it's also going to help give us that nice bubbly crackling we all love as well now the next thing we're going to do is just trim any excess fat silver skin or gristly bits off our pork belly this one looks like it doesn't need too much all right now I'm happy with that and then the next part you really want a good sharp knife for this bit we're just going to Butterfly this pork belly meat out now you don't want to be cutting it through the skin on this but you just want to start on one corner take your time and we just want to be getting this meat and we basically just want to keep doing that until that meat completely folds over leaving this end attached all right now our meat is all butterflied out like so I'm just going to quickly test it by rolling it up because this is what we're going to do after I just want to make sure that any of that skin isn't going to be on the inside of the pork belly when we roll it up so that is just meeting once we get some stuffing in there that'll obviously be a bit larger in volume so I'm happy with that at worst I can always just trim a little bit off but you don't want any of that skin on the inside sort of rolled into it otherwise it's not going to crisp up and it's just going to be chewy so we can move our pork belly to one side now and we're going to get started on this seasoning for the inside of it all right now for the seasoning mix going into this pork belly I've got a small handful of rosemary leaves and Sage leaves we're just going to chop them all right then we'll scrape that over to one side then we've got six cloves of garlic we'll finally chop and then we'll put that to one side as well all right then we'll bring our beautiful pork belly out to start we're going to put a light coat of salt down then some cracked black pepper and some ground fennel seeds then layer over our garlic our sage and rosemary and then we're going to zest over one orange all right and then we'll roll it up nice and tight now this is just one of many poretta recipes you can add any of your other favorite herbs and spices that compliment pork into this all right I'm just going to face the end up all right then the next thing we want to do is string it up so with some cooking twine you just want to go underneath the middle go under make a loop go through it with your tag end tie a knot and then in that tag end tie another knot just so it doesn't pull through on itself and then your non- tag end you can just start working tight so you just want to move it back and forth and then eventually that knot we tight in our tag end will meet then you can pull it tight make a loop go over that tag end go over that knot snip your ends off and then we just want to keep doing that so I like to just go one on each end and then you can go another one halfway in between them so again under make a loop go through it with your tag end tie it off another knot in your tag end start working it tight that Knot's going to stop it from pulling through Loop off around it and tie it off so one last one I'll go a little bit slower so tag end under your non-tag end making a loop going through it tying that off putting a knot in your tag end just so it doesn't pull through on itself when we're tightening it up and then your non- tag end just going to move that back and forth until those two knots meet that's going to stop it from pulling through once you're happy with how tight it is it's going to go around your finger twist over that tag end that's just going to stop it coming apart and snip them off and we are pretty much good to go all right now back to the Weber as you can see our brickets are ready that's what you want to be looking for so we'll put them aside for a moment we'll get our charcoal baskets in either side and we'll fill those with our brickets and you just want to make sure both baskets are even and we'll get some drip trays down the middle and we'll get our cooking grade on and our lid and you want to make sure both vents are wide open and we'll give our barbecue 5 minutes to preheat so while our barbecue is preheating we can finish off preparing this poretta so we're just going to give it a light coaton oil try and get any seasoning off the skin that you might have on there and then we'll just give a light coat all over that skin with some flaky salt now that's ready to go once our barbecue is up to temperature all right now por is going to be perfect to cook in the Weber on a rotisserie in a Cato barbecue or even in the oven but now our web is up to temperature we're going to get this Porter in so we'll get that right in the middle of those two charcoal baskets over the top of those drip trays and we'll get our lid back on and we'll come back to check on the crackling once it's had about 45 minutes in the Weber so like I said before you can add any of your favorite flavors that will compliment that porketta you can add some pork sausage meat you can add some chili whatever you like that's just a really simple and easy recipe and you're probably going to have most of those ingredients in your pantry as well now ideally you don't really want to open that lid for the first hour to an hour and a half of this cook I know I said that would check on the crackling after about 45 minutes what I'd suggest is just getting a torch and shining it through the lid vent on your Weber but for the purpose of this video we'll open the lid up we'll have a look at that crackling once this porkat has had around 45 minutes to an hour in that Weber all right we're about an hour into this cook and this crackling is looking incredible already as you can see that is pretty much set all over got them beautiful bubbles which is exactly what we're looking for now because this is a belly there's obviously a bit more fat in there so I'm going to take it to a higher internal temperature of 185 F or 85° C just so that fat can render down a bit more if this was a leg or a loin I'd take it to that normal 145 F or 63° C now one thing I'm going to do while we're here is I'm just going to rotate this por keter around just so both ends cook nice and even and I'm going to get that lid back on we'll continue cooking this I reckon we've still got at least another hour to an hour and a half left but I'll continue to keep an eye on it because I don't want that crackling to burn if that crackling is starting to get really dark and looking like it's going to burn I'll just Loosely cover that roast in foil but for now we'll let that keep cooking away and we'll check back in on its own all right it's been just over half an hour since we last checked in so about an hour and a half to an hour 45 into this cook as you can see that crackling has set all over starting to get a couple of dark bits so I'm happy to just Loosely cover this with foil now if there were parts that weren't quite set you'd obviously want to leave them exposed until they were set but because that's set all over we'll cover it all and while we're here we'll have a quick check of our internal temperature we want to get right in that thickest part and as you can see we're still got about 6° to go so that's probably going to take another 15 to 20 minutes which will put us just over 2 hours into this cook and while we're here you can see our brickets are starting to die down I'm fine with that but if you had a bigger roast you'd obviously want to top those brickets up or if you want to make life easier for yourself you can always just finish this off in the oven if you didn't want to top up your brick hats if you are using brickets make sure you're using some premium quality ones a a lot of the cheaper ones just simply won't burn hot enough so I'd recommend either using good bricketts or lump charcoal but for now I reckon this will be done in another 20 minutes so we'll come back once we've hit our internal temperature all right it's been another 20 minutes I reckon this will be done yep we are right on the money I'll take that foil off seriously just have a look at that beautiful so we'll get this out and I'll get it into a foil tray and all I'm going to do is take that inside let it rest at room temperature for around 10 to 15 minutes before we come back to slice and serve it all right time to cut this open juicy perfect crackling full of flavor let's cut a bit off and have a taste that is so good you've got that light bubbly Airy crackling and you got that tender juicy meat and all of those beautiful flavors that come through in that seasoning well that por it is an absolute winner you definitely have to try that one perfect for any occasion especially on Christmas the recipe the cooking method and everything you need to know will be down in the description for you to check out but if you've got any questions don't hesitate to ask them in the comments below if you enjoyed the video give it a thumbs up subscribe to my channel but for now that's the end of the video so thanks for watching and I'll see you next time

Channel: Aaron Palmer | Low n Slow Basics

Views: 31,444

Keywords: porchetta recipe, how to make porchetta, pork roast, pork belly, porchetta seasoning, how to cook porchetta, how to cook pork belly, pork belly recipe, rolled pork belly, weber pork belly, weber pork roast, roast pork weber kettle, porchetta

Id: KLKuP0DGiMg

Length: 9min 34sec (574 seconds)

Published: Sat Oct 28 2023