smoked porchetta with italian salsa verde
3 Tablespoon dried fennel seed
2 Tablespoon red pepper flakes
2 Tablespoon sage, minced
1 Tablespoon rosemary, minced
3 Clove garlic, minced
As Needed lemon zest
As Needed orange zest
To Taste salt and pepper
6 Pound Pork Belly, skin on
As Needed salt and pepper
1 Whole shallot, thinly sliced
6 Tablespoon parsley, minced
2 Tablespoon freshly minced chives
1 Tablespoon Oregano, fresh
3 Tablespoon white wine vinegar
1/2 Teaspoon kosher salt
3/4 Cup olive oil
1/2 Teaspoon Dijon mustard
As Needed fresh lemon juice
Prepare herb mixture: In a medium bowl, mix together fennel seeds, red pepper flakes, sage, rosemary, garlic, citrus zest, salt and pepper.
Place pork belly skin side up on a clean work surface and score in a crosshatch pattern. Flip the pork belly over and season flesh side with salt, pepper and half of the herb mixture.
Place trimmed pork loin in the center of the belly and rub with remaining herb mixture. Season with salt and pepper.
Roll the pork belly around the loin to form a cylindrical shape and tie tightly with kitchen twine at 1" intervals.
Season the outside with salt and pepper and transfer to refrigerator, uncovered and let air dry overnight.
When ready to cook, start the Z Grill grill and set to Smoke.
Fit a rimmed baking sheet with a rack and place the pork on the rack seam side down.
Place the pan directly on the grill grate and smoke for 1 hour.
Increase the grill temperature to 325 degrees F and roast until the internal temperature of the meat reaches 135 degrees, about 2 1/2 hours. If the exterior begins to burn before the desired internal temperature is reached, tent with foil.
Remove from grill and let stand 30 minutes before slicing.
To make the Italian salsa verde: Combine shallot, parsley, chives, vinegar, oregano and salt in a medium bowl. Whisk in olive oil then stir in mustard and lemon juice.
Drizzle slices with Italian salsa verde and enjoy!