I used Kenji López-Alt’s recipe, but did it in my BGE and smoked it a bit. Here’s the final product:

When I do this again, I would make two adjustments. One is that I’ll cook it to an internal temp of 175F to make it more tender (Kenji’s recipe called for 165 which I feel is too low). The other adjustment l’ll make is to crisp/puff up the skin a different way. It was too difficult to crisp evenly using the rotisserie, so next time I may pour hot oil over it or take a Searzall to it instead.

  • @[email protected]
    13•1 month ago

    I would just mention that I don’t have plans for dinner tonight yet and I am available.

    That looks delicious and finding a butcher that can get me the right cut for a porchetta has been an off and on quest of mine for quite some time.

    • The Giant KoreanOPMEnglish
      4•1 month ago

      I go to the butcher’s counter at our local farmers market. If you have anything like that (a butcher and/or a farmers market) I would check there.

  • @ThePyroPython
    7•1 month ago

    GOOD LORD that pork belly is so shiny and juicy looks like a glass-blown masterpiece. And the second photo I can imagine the crackling sensation on my teeth and ears as I bite into it. 🤤

  • Radioactive ButtholeEnglish
    2•1 month ago

    My grandma used to take the skin off, put tooth picks in the pork, and bake it with the skin draped over the tooth picks. Got it real nice and crispy!

    • The Giant KoreanOPMEnglish
      2•1 month ago

      Oh interesting! That’s a really cool technique.