Bobby’s Stuffed Porchetta Recipe
Ingredients
1 2.5kg pork belly
1 350ml jar sundried tomato spread
2 cups homemade or store-bought giardiniera
1 cup homemade or store-bought bacon jam
Your favourite dry rub
Suggested Wood Chips: Hickory & Oak
Preparation
- Preheat smoker to 135°C.
- Coat both sides of pork belly with Hardcore Carnivore red rub or your favorite dry rub.
- Lay pork belly flat with fat side down.
- Evenly coat pork belly with sun dried tomato spread and layer on bacon jam and giardiniera.
- Roll pork belly and tie with butchers twine.
- Smoke at 135°C until internal temperature reaches 90°C.
Checkout our range of camp cooking equipment for Australia.
© Copyright 2024, Camping Australia.