Cranberry Apple Porchetta
If ear-shattering crackling is what you’re after, it starts with good skin preparation. First off, we need skin side up once you have that ready you can now prep the skin for the ultimate crackle. We have used a Jaccard meat tenderiser this helps with the skin drying out and getting more consistent crackle. After the Jaccard process is complete I coat the whole Pork belly with salt and place this into the fridge over night to get the best result.
Now we have let the pork loin belly dry out in fridge over night we will remove all the salt and pat it dry with some paper towel, once that is all done we will now get the stuffing ready.
Prepare the stuffing
Place the panko and stock in a small bowl and stir to combine.
Stir in the apples, walnuts, cranberries, shallots, maple syrup, and rosemary.
Unroll the roast then spread the filling over the surface of the pork, leaving an inch margin around all sides except for the belly end. With that side, leave a 2-inch margin. This is where you roll will end
Starting with the loin end, roll up the roast and tie the roast in 1 to 2 inch intervals with butchers string.
Whether you're cooking in a weber kettle, smoker or your kitchen oven, its importants that whatever your using is pre-heated SUPER hot. around 230-250c for the first half an hour will help get that crackling process started
After the first 30 minutes reduce to 190c for the remainder of the cook.
Remember you don’t want to cook the Porchetta past 75c internal temperature or it will start getting dry, you want to keep that nice moisture to it.
Rest for 20-30 mins and then slice to thickness you desire.
The results between the to different grills was very close, both came out with amazing crackle and super juicy, the weber had a very beautiful pecan smoke flavour throughout, and the oven had that perfect golden crackle.