Sound on for this mini crispy smoked porchetta, recipe included!

I can’t share the marinade I used but I can share my method to achieve that beautiful chicharron.

What you will need;
Pork belly
Pork tenderloin
Kosher salt
White vinegar
Marinade of your choice

Step 1 Mock fit-

Wrap the belly around your tenderloin to see how big of a piece you need to wrap the tenderloin and cut to size

Step 2 Marinate and Dry the Skin-

Make small slices on the meat side of the belly to allow marinade to penetrate then flip belly skin side up. Poke several small holes all over the skin with a skewer, do not puncture through to the meat. This helps the skin dry. Wipe any moisture again and then brush the skin with white vinegar. Cover the sides with foil and leave the skin exposed to the air and place in your fridge for 24 hours.

Stab small holes in your tenderloin with a pairing knife and work the marinade in to the meat, place in a ziploc and marinate over night aswell.

Step 3 Wrap and Tie-

Lay the belly skin side down on a dry surface on top of a few pieces of butcher twine. Lay the tenderloin across the belly and tie up the center twine. It should start to roll up nicely. You can hide the knot under where the belly meets so it looks neater. Continue tying the belly every half inch or so. Slice off the ends that bulge out to leave a nice flat end. Brush with vinegar again and immediately sprinkle kosher salt all over.

Step 4 Smoke-

Place porchetta in your smoker on a rack over a water bath at 275 with the pellets of your choice, I used hickory. Place a thermometer in the tenderloin and smoke porchetta until an internal temp of around 145-150, then remove.

Step 5 Chicharron-

Brush the porchetta with vinegar again, and sprinkle with a bit more salt. Place porchetta in the oven on a rack resting on a clean baking sheet. Use the bottom rack in the oven. WATCH CAREFULLY! This step doesn’t take long and very little room for mistakes. As the skin begins to puff and turn golden brown open the oven and rotate the porchetta to expose skin that hasn’t been cooked. Repeat this until the rest of the porchetta is done.

Remove and rest for 20 minutes.. Slice and enjoy!!