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Saturday, June 24, 2017

TRI-FIRE: ROTISSERIE PORCHETTA

Hard
Difficulty:Hard
Prep Time:48 Hours
Cook Time:2 Hours
Cook Temp:220 °C
Int Temp:60 °C

TRI-FIRE: ROTISSERIE PORCHETTA

Difficulty:Hard
Prep Time:48 Hours
Cook Time:2 Hours
Cook Temp:220 °C
Int Temp:60 °C

Ingredients

  • Pork loin or belly
  • BRINE
  • Water Table salt
  • 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
  • NEED
  • Baking tray Brine bucket
  • Fork or spike tenderiser
  • Cooking string
  • Baking paper
  • Charcoal / briquettes or wood
  • Handful of apple wood chips for the first 1-2 hours of cooking

Description

Use the Hark Tri-Fire™ rotisserie function to make this unbelievably delicious porchetta. Two days preparation is required but the result is well worth it!

Directions

  • 1. Day 1 - Prick the skin of the pork all over with a canvas needle, carving fork or “docker” style tenderiser.
  • 2. Day 1 - Prepare a brine of 1 tablespoon of salt to 1 litre of water.
  • 3. Day 1 - Add a tablespoon of the rub and submerge the loin in the brine overnight in the fridge.
  • 4. Day 1 - Mix all of the rub ingredients together in a separate bowl. Cover and set aside.
  • 5. Day 2 - Remove the pork from the brine and dry thoroughly.
  • 6. Day 2 - Rub the meat side of the pork, the sides and the ends generously with the spice rub.
  • 7. Day 2 - 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.
  • 8. Day 3 - Preheat the Hark Tri-Fire™ to 220°C (430°F).
  • 9. Day 3 - Remove the pork from the refrigerator.
  • 10. Day 3 - Place the skin side down on a board and cover with the leftover rub. Place the pork on top.
  • 11. Day 3 - Roll the belly over it like a blanket. Tie with cooking string at 3cm intervals.
  • 12. Day 3 - Slide the tied pork onto the Hark Rotisserie rod and secure with the rotisserie forks. If you need to, adjust the counter weight to ensure it is balanced on the rod.
  • 13. Day 3 - Cook at 220°C (430°F) for approximately 45 minutes.
  • 14. Day 3 - Reduce the heat to 150°C (300°F) and cook until the internal temperature of the pork is 60°C (140°F).
  • 15. Day 3 - To make crackling, rub the skin with a little baking soda or salt.
  • 16. Day 3 - Expose the porchetta to high radiant heat by putting some coals in a BBQ tray and placing it in the cooking chamber behind the porchetta. This way it will get radiant heat without the fat dripping onto the coals.
  • 17. Day 3 - Allow the porchetta to rest about 15-20 minutes before carving.

Related Products

  • Tri-Fire Offset Smoker

    Use the Hark Tri-Fire™ rotisserie function to make this unbelievably delicious porchetta. Two days preparation is required but the result is well worth it!
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