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4. SMOKY PORCHETTA
Need
Baking tray
Brine bucket
Fork or spike tenderiser
Cooking string
Baking paper
Prep Time
2 Days
Wood Flavouring
Consider adding a handful of apple wood chips to the fuel load in the first 1-2
hours of cooking
Cook Time
HIGH: 160-180°C (320-356°F) for 45 mins, then
MED: 135-160°C (275-320°F) for 45-60 mins
Temperature Zone
HIGH then MED
Internal Temperature
60°C (Medium) or 75°C (Well Done)
INGREDIENTS
Pork loin or belly
RUB
1 tblsp salt
1 tblsp 5 spice powder
1 tblsp sugar
½ tblsp garlic powder
½ tblsp pepper
¼ tblsp fennel seed
¼ tblsp ginger powder
BRINE
Water
Table salt
PREPARATION & COOKING
Day 1
Prick the skin of the pork all over with a canvas needle, carving fork or “docker” style tenderiser.
Prepare a brine of 1 tablespoon of salt to 1 litre of water. Add a tablespoon of the rub and
submerge the loin in the brine overnight in the fridge.
Mix all of the rub ingredients together in a separate bowl and set aside.
Remove the pork from the brine and dry thoroughly. Rub the meat side of the pork, the sides and
the ends generously with the spice rub.
Line a baking tray with baking paper and place the belly on the tray skin-side down and refrigerate
uncovered over night or up to 24 hours so it can absorb the flavours.
Day 2
Preheat your Hark gas smoker to HIGH: 160-180°C (320-356°F).
Remove from the refrigerator and place the skin side down on a board and cover with the leftover
rub.
Place the tied pork into your smoker and cook for approximately 45 minutes. Then reduce the heat
to MED (approximately 150°C) and cook the Porchetta for another 45-65 minutes until the internal
temperature reaches 60°C (Medium) and 75°C (Well Done), depending on your preference.
If you’d like crackling, rub the skin with a little baking soda or salt before placing it in a BBQ tray
and exposing it high radiant heat, by placing it on your gas BBQ or in your oven.
