What a way to spend your arvo!
Try this Whole pork belly Porchetta, with Lime, Honey Sriracha & Fresh Parsley!
Finished with a beautiful Crispy skin, what's not to love!
Honey Sriracha Porchetta
2kg x Pork Belly
2 x Lime - Zest
30g x Sriracha - as a binder
25g x Lane's BBQ Honey Sriracha
1/2 bunch x Parsley - Chopped
30g x Honey
25g x Lane's BBQ Granulated Garlic
1lt x Veg oil - For Puffing the Skin
Score the skin with a very sharp knife but not too much!
Fire up the smoker to 160°c
Lay out the Pork belly onto a flat tray, trim off any sinew or connective tissue & pat the belly dry.
Spread over the sriracha, then the lemon zest, Honey Sriracha Rub, Parsley, Garlic & finish by drizzling the honey evenly over everything
Roll up the belly & tie it up in 4 even places
Place on the smoker & cook for 4 – 6 hours or until a thermometer inserted reaches 70°c
Take off the smoker & allow to rest for 30 minutes
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!