Guacho Streakhouse Rub
Prep skin on pork belly by cross-hatching the skin side with a sharp knife. This will help render fat and crisp up the skin during the cook. Butterfly the pork belly so that it opens like a book. This will double the area of the pork belly, allowing for more stuffing.
With the skin side of the pork belly down, season the inside of the pork belly generously with Gaucho Steakhouse Rub. Brown the chorizo in a cast iron skillet. Spread cooled chorizo over the inside of the butterflied pork belly. Add minced garlic, diced shallot, diced fennel bulb, lemon zest, and parmesan evenly over the chorizo layer. Separate the prosciutto and layer over the inside of the pork belly.
Tightly roll and using butchers twine, secure the roll. Place porchetta on a wire lined baking sheet. Coat with kosher salt, all of the salt. Don’t worry about sodium, we’ll be brushing the salt off later. Place Salted porchetta in the fridge, uncovered, for 12-24 hours. The salt will draw out moisture in the skin, lending to crispier skin later.
After the dry brine is complete, pre heat your cooker to 350 degrees and brush the excess salt off the porchetta. Cook indirect for approximately 3 hours. The final internal temp we are aiming for is 180 degrees. This temp will result in a very tender porchetta
Allow porchetta to rest for an hour, covered. Slice, serve and enjoy!
Jeremy, an OTFC contributor, runs a small business owner by day and is a private chef to a wife and two kiddos by night. Specializing in new American cooking, diner fare, country club cuisine, the classics you know and love at thekitchenwhitelaw.com