Hey all, I was thinking I’d make [Kenji’s porchetta](https://www.seriouseats.com/all-belly-porchetta-recipe-italian-roast-pork) for NYE, but since it’s last minute I can’t locate a rind on pork belly. However, as many of you know, you a get a skin-off pork belly at Costco. So my question is: would it be worth it to do the recipe with a skinless pork belly or would that just be a big ole waste of time?
Bonus question: We are spending NYE at a friend’s house, so I was thinking of doing the 4ish hours of roasting at home, then doing the final 20-30 minutes of crisping once we get to our friend’s house to avoid utilizing his oven for 5 hours. Would that work?
Bonus Bonus question: has anyone finished (or roasted entirely) this porchetta on a grill?
Thanks everyone!
by Etihod
2 Comments
https://youtu.be/Rr7hm-wyal4?si=DyXHDt8qPcIo9Bvk
Ignore the steps for the dry aged one obviously.
The crunch of the skin is really a great contrast and adds a lot to the flavor, but I think it’s pretty good with just the meat. When I was thinking about whether it was worth the effort of finding rind on, there were a few posts with people who didn’t bother and turned out great.
I smoked mine to get to temp. If you can maintain the grill temp, it’s just an outdoor oven. Finishing it on a grill I think is fine – the extreme heat I think is mostly for puffing up the rind.