Honey Sriracha Porchetta!

Directions

1. Score the skin with a very sharp knife but not too much!

2. Fire up the smoker to 160°c

3. Lay out the Pork belly onto a flat tray, trim off any sinew or connective tissue & pat the belly dry.

4. Spread over the sriracha, then the lemon zest, Honey Sriracha Rub, Parsley, Garlic & finish by drizzling the honey evenly over everything

5. Roll up the belly & tie it up in 4 even places

6. Place on the smoker & cook for 4 – 6 hours or until a thermometer inserted reaches 70°c

7. Take off the smoker & allow to rest for 30 minutes

8. Heat up the oil to 200°c, place the porchetta onto a wire rack over a deep tray, carefully pour the hot oil over the skin to make it crackle & pop!