Indulge in the festive spirit with this Christmas Porchetta – a succulent pork belly filled with a flavorful blend of sautéed rosemary, red onion, apple, pecans, and Lane's Maple Pecan seasoning. Wrapped in bacon and slow-cooked to perfection, it's the ultimate centerpiece for a merry feast!
Christmas Porchetta
Rated 5.0 stars by 1 users
Servings
6-7
Prep Time
35 minutes
Cook Time
3 hours
Unwrap the Magic of Christmas with this mouthwatering Christmas Porchetta!
Ingredients
- 2kg Pork Belly
- 12 Strips of Bacon
- 1 Sprig of Rosemary
- ¼ Cup Flat Leaf Parsley
- Lane’s Maple Pecan Seasoning
- Cherry Smoking Wood (optional)
- ½ Red Onion Finley Diced
- 1 Apple Finley Diced
- ¼ Cup Pecans
- 2 tbsp Maple Syrup
- 2 tbsp Bourbon
- 4 - 5 Garlic Cloves Finley Diced
- Whole Grain Mustard
Directions
- Preheat your smoker or barbecue to a temperature range of 125°C to 130°C.
- Finely chop rosemary, red onion, apple, parsley, and garlic. Sauté the chopped ingredients in a pan with maple syrup, bourbon, and Lane's Maple Pecan seasoning over medium heat for approximately 5 minutes; then set aside.
- Remove the skin from the pork belly and flatten it as much as possible. Apply mustard and a sprinkle of Lane's Maple Pecan seasoning to the pork belly. Fill the pork belly with the sautéed mixture and pecans, then wrap it tightly. Further, wrap the pork belly with bacon and secure it with ties to hold everything together.
- Place the prepared pork in the barbecue, maintaining a temperature of 125°C to 130°C, for about 3 hours or until the internal temperature reaches 66°C to 70°C. For the first hour, use cherry wood for smoking.
- Remove the pork from the barbecue and let it rest for 15 to 20 minutes. Slice and enjoy!