Green Seasoning & Rum Porchetta with Rum-dipped Crackling - by Andi Oliver

Instructions

Day 1:

• Lay the pork belly in a large plastic lidded tub, fleshside down. Take 11/2 tablespoons of the sea salt and evenly rub it into the meat. Do the same with 2 tablespoons of the green seasoning, then pour over 3 tablespoons of the rum. Cover with a lid and leave in the fridge for 24 hours.

Day 2:

• Repeat this process the next day, this time adding 1 tablespoon of the salt, the remaining 2 tablespoons of the green seasoning, and 2 tablespoons of the remaining rum. Cover with a lid and leave in the fridge again for 24 hours.

Day 3:

• Remove the pork from the fridge about 20–30 minutes before you want to cook and leave it to come up to room temperature.
• Preheat the barbecue to 180°C and let the grill come up to temperature. Whilst waiting for the barbecue to heat up, pre-soak the wood chips (for 30 mins prior to use) and any other flavours. Top Tip: use flavours such as Bay Leaves, Star Anise & Cinnamon Sticks.
• Set up your barbecue for Smoking with your smoking flavours & get the barbecue smoking.
• Take the last 1/2 tablespoon of salt and sprinkle it over the pork. Grind some black pepper liberally along the joint. Sprinkle with 1 tablespoon of the rum, then drizzle the oil down the length of the joint.
• Place the joint onto the barbecue and sear for approximately 15 minutes.
• Take the joint off the barbecue and wrap in butcher paper tightly, then place the joint back onto the barbecue for 90-120 minutes.
• Once the pork has come to temperature (use a Weber Connect Smart Grilling Hub to assist you on the cook), take the wrapped pork & let it rest for up to 20-30 minutes.

To make the Pork Crackling:

• Whilst the pork is resting, make the crackling. Turn the temperature up to 200°C, or add more fuel for charcoal.
• Lay the pork skin on a board and drizzle 2 tablespoons of the rum onto the flesh side. Turn the pork skin-side up, and rub the sea salt into both sides.
• Take two flat baking sheets and lay a sheet of baking parchment on one. Add the pork skin to the lined baking sheet, then place another sheet of baking parchment on top and cover with the other baking tray.
• Slip into the hot barbecue for around 45–60 minutes and roast until crisp and brittle.
• Melt the sugar and the remaining rum together over a low heat in a saucepan, then brush over the cooked crisp crackling. Break up the crackling and leave to one side.

To make the Gravy:

• Place a medium saucepan over a medium heat and add the shallots and vinegar. Let it reduce for about 6–7 minutes, then add the chicken stock and reserved pork roasting juices.
• Reduce for a further 5–10 minutes until thickened and bubbling. Carve the Porchetta into thin slices, then ladle over the gravy and serve with a bit of the rum-soaked crackling on the side

Making the Green Seasoning:

• Green seasoning! What a genius thing it is. Green seasoning makes your entire life so much easier. A glorious concoction of herbs and a little heat and garlic, which turns the most pedestrian pot or piece of protein into the best version of itself.
• Add all the ingredients to a food processor and season to taste with salt and pepper. Whizz to the consistency of a salsa verde and keep in an airtight jar in the fridge for up to 2–3 weeks. Enjoy!

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.