Today, we’re making homemade artisan porchetta. While it may not be the traditional porchetta—a whole pig emptied, deboned, flavored, and roasted in the oven—it’s as close as you can get and isn’t difficult to prepare with a home barbecue. This is my version…
INGREDIENTS
|
PORK RACK WITH RIND |
4 kg |
|
SALT |
110 g |
|
PEPPER |
4 teaspoons |
|
CHILI |
2 teaspoons |
|
CINNAMON |
1 teaspoon |
|
ROSEMARY |
6 sprigs |
|
GARLIC |
8 cloves |
|
OLIVE OIL |
1/2 glass |
|
STRING |
PREPARATION HOMEMADE ARTISANAL PORCHETTA
1) Place the piece of meat on the work surface.
2) In a bowl, mix all the dry ingredients, such as salt, chili, and cinnamon.
3) Massage the inside of the meat with olive oil and then with the homemade spice mix.
4) Sprinkle with rosemary and sliced garlic.
5) Roll the seasoned piece of meat, giving it the typical shape of homemade porchetta, with the skin on the outside, and tie it with twine.
HOMEMADE PORCHETTA COOKING
6) Place it on the grill and consider that for every kilogram of meat, it takes about 60 minutes of cooking.
7) Check occasionally and turn the porchetta; if necessary, revive the embers.
8) When it’s ready, let it cool before slicing it into thin slices. If you cut your homemade porchetta while still hot, it will lose all its juicy part 😋.
I recommend watching the video for tips on how to tie and cook the homemade porchetta to perfection.
For further suggestions, take a look at the comments; many followers have proposed several interesting variations.
