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Porchetta affumicata

5/5

4 HRS 15 MIN + OVERNIGHT PREP

2015 Castel di Pugna Chianti Superiore

Fleetwood Mac, 'Rumours'

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Ingredients

FOR THE ITALIAN SAUSAGE:

1 3-lb. skinless, boneless pork shoulder, cut into 1–2" pieces or 3 pounds ground pork

3 tablespoons fennel seeds, toasted

3 tablespoons Spanish sweet smoked paprika

2 tablespoons crushed red pepper flakes, toasted

2 tablespoons freshly-cracked black pepper

1 tablespoon + 1 teaspoon sea salt

1½ teaspoons fennel pollen

1 small sweet onion, sliced lengthwise in ¼" slices

1 fennel bulb, sliced lengthwise in ¼" slices (½ cup fennel fronds reserved)

12 cloves garlic, thinly sliced

¼ cup Chianti or other dry red wine

1 tablespoon peperoncino calabrese (optional)

FOR THE PORCHETTA:

1 6-8 pound piece fresh pork belly, skin on

1 2-3 pound boneless center-cut pork loin, trimmed

Juice of ½ orange

3 tablespoons high-quality extra virgin olive oil (my favorite is Partanna)

Maldon salt

butcher's twine

Instructions

FOR THE ITALIAN SAUSAGE:
If not grinding pork, skip ahead to the next step. If using a grinder, it is important to chill all grinder parts, including die with ¼" holes, in freezer until very cold, about 1 hour. If you do not have a grinder, skip the next few steps. You can proceed with ground pork. Chill a large stainless-steel bowl in refrigerator until cold. Place pork in a single layer on 2 plastic wrap–lined baking sheets. Cover and freeze until meat is very firm but not frozen, about 1 hour. Grind pork on high speed, 3–4 pieces at a time, into chilled bowl
Toast fennel seed and crushed red pepper flakes in a large skillet over medium heat until fragrant, about 1 minute. Remove the toasted spices and add them to a bowl with the paprika, fennel pollen, black pepper, and salt
Return the pan back to the heat. Add the olive oil, and when shimmering, add the sliced fennel, onion, and garlic and saute until fragrant, about 3 minutes. Set aside to cool
Add the dry spices to the ground pork in batches, making sure to knead the mixture well for adequate distribution. When finished, add the wine and massage it into the mixture
Return the pan to the heat. Add the sausage mixture to the pan, breaking it up as it cooks. Continue to cook until lightly browned
Add the cooked sausage (fat and all) and fennel-onion mixture to a food processor. Blend slowly to break the sausage up, then add a few tablespoons of olive oil to bind the mixture if the added faat was not enough (an egg would also work). Set aside to cool
PREPARING THE PORCHETTA:
Set belly skin side down. Using a knife, score the belly flesh in a checkerboard pattern ⅓" deep so roast will cook evenly
Flip belly skin side up. Using a sharp fork or paring knife, poke holes approximately ⅛" deep into the skin all over the belly
Using the pointy face of a meat tenderizing hammer, pound the belly skin all over for a few minutes to tenderize, which will help make the skin crispy during cooking
Turn the belly over again and spread a layer of the sausage mixture, leaving a 2" border on each edge, then arrange the loin in the middle of the belly
Roll the belly around loin and truss in 1" intervals. Trim the twine. Transfer the porchetta to a wire rack set in a rimmed baking sheet. Refrigerate porchetta, uncovered, overnight to allow skin to air-dry. If any moisture in apparent on the skin, pat it dry with paper towels
SMOKING THE PORCHETTA:
Whisk a few tablespoons of olive oil and orange juice together. Let porchetta sit at room temperature for a few hours. Brush the outside skin with orange juice/olive oil, then season liberally with Maldon salt
Preheat smoker to 275°. Fill the liquid tray in the smoker with liquid of your choice (beer, apple cider, orange juice, water with fruit and herbs, etcetera
Allow porchetta to cook for about 3 hours, or until an instant-read thermometer inserted into the center of the meat registers 145° and the outer skin has developed a deep brown color. If the skin has not achieved the desired color, raise the temperature on the smoker slightly and cook another 20-30 minutes.
When finished cooking, allow the porchetta to rest for 30 minutes before slicing.

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