Smoked Porchetta on the Big Green Egg

We love this incredible recipe for Smoked Porchetta from executive chef of Seven Lamps in Atlanta, Georgia, Drew Van Leuvan. This is one you just have to try!

Ingredients

1 pork belly
1 cup kosher salt
4 star anise, ground
10 black peppercorns, ground
5 allspice, ground
10 white peppercorns, ground
10 garlic cloves, smashed
3 sprigs thyme, chopped
½ cup granulated sugar

Instructions

Twenty-four hours before your cook, mix all the aromatics together and rub into the pork belly on both sides. Cure the pork belly in a cooler.

Set up the Big Green Egg for indirect cooking with the convEGGtor at 250°F.

Rinse off the cure, then tie the pork belly into a roll with butcher twine. Place the rolled and tied pork belly in the EGG. Smoke the belly until tender, around 4-6 hours or until an internal temperature reaches 165°F. Remove from the EGG, untie and let rest for 10 minutes.

Braised Broccoli Rabe Ingredients

3 bunches broccoli rabe
7 garlic cloves, shaved thin
1 tbsp butter
3 tsp red pepper flakes
1 tbsp lemon juice
Salt and pepper to taste

Braised Broccoli Rabe Instructions

While the pork belly is resting, set up the Big Green Egg for direct cooking without the convEGGtor at 400°F.

Place the garlic and butter in a cast iron skillet. Cook garlic until it starts to brown then add the broccoli and the remaining ingredients. Cook the broccoli until it starts to wilt, roughly 5 minutes. Tip: add a touch of water if needed to help keep the pan from getting too hot. Remove from EGG and serve.

Slice the belly to desired thickness and serve with the braised broccoli rabe.

 

 

 

Recipe and photo from Big Green Egg.