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.
Now we roll. Starting from the inside portion of the butterflied pork belly (no skin), roll tightly. When finished rolling the skin should be on the outside with a spiral of meat and stuffing inside.
Cut a few lengths of butcher’s twine and truss the porchetta tightly. Its best to start in the middle and work your way out. The goal is to have a uniform log, this will cook more evenly.
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. Take it too far, like 200 degrees internal, and you’ll have pulled pork(etta).
Allow porchetta to rest for an hour, covered. Slice and enjoy!
Chorizo Stuffed Porchetta
Amount Per Serving (0.1 Porchetta)
Calories 384Calories from Fat 279
% Daily Value*
Saturated Fat 12g75%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Vitamin A 421IU8%
Vitamin C 5mg6%
* Percent Daily Values are based on a 2000 calorie diet.