Prepare the Seasoning

• Toast the fennel seeds, the peppercorns, the chili peppers, and the bay leaves in a dry pan over medium-low heat until fragrant. Let them cool, then crush them.
• Finely chop the rosemary.
• Grate the garlic.
• Combine the fennel, rosemary, sage, garlic, black pepper, chili flakes, lemon zest, optional orange zest, salt, and olive oil.
• Mix into a fragrant, spreadable paste. Keep this mixture ready while preparing the meat.

Inject the Pork Belly

• Inject approximately 35–40 g of the beef bone broth into the pork belly, using 6–8 small injection points distributed throughout the meat.
• Wipe away any excess liquid from the surface. The goal is to season the center without leaving the outside wet.

Assemble the Porchetta

• Place the pork belly skin-side down on a clean work surface.
• If necessary, lightly score the meat side in shallow cuts to help the seasoning adhere. Do not cut through the skin.
• Spread the herb mixture evenly over the meat side, leaving the skin completely clean.
• Place the pork loin in the center of the belly.
• Roll the belly tightly around the loin, keeping the skin on the outside.
• Tie securely with butcher's twine at approximately 1½-inch (4 cm) intervals.
• Check that the roll is compact and even so it cooks consistently.

Prepare the Skin for Maximum Crackling

This step is what separates crisp, blistered skin from chewy pork skin. An unfortunate distinction to discover after several hours of smoking.

1. With a fine needle or sharp skewer, prick the skin extensively. Pierce the skin without going deeply into the meat.
2. Spray some vinegar over the skin.
3. Pat the entire exterior completely dry.
4. Place the tied porchetta on a rack over a tray.
5. Refrigerate uncovered for 24–48 hours.

Pro Tip: Do not apply the herb paste or olive oil to the skin during this stage. Keeping it as dry as possible helps create crisp crackling.

Fire Up the Smoker

• Preheat the EAST OAK smoker to 275°F.
• Place the porchetta on the rack, positioning the seam securely underneath.
• Insert a temperature probe into the center of the pork loin, avoiding the outer fat and skin.
• Smoke until the center of the loin reaches approximately 135–140°F (57–60°C).
• Cooking time will depend on the thickness of the roll, the smoker, and outdoor conditions. Use the internal temperature rather than the clock as your guide.

At this stage, the porchetta should have a beautiful smoky exterior, but the skin may not yet be fully crisp.

Crisp the Skin

The high-heat finish creates the blistered, crunchy exterior.

• Remove the porchetta from the smoker.
• Pat the skin dry again, removing any surface moisture or rendered liquid.
• Apply a very thin coating of neutral oil and a light sprinkle of salt.
• Transfer to an oven or grill preheated to approximately 500°F (260°C).
• Roast for approximately 15–25 minutes, rotating as necessary, until the skin is deeply browned, blistered, and crisp.
• If needed, finish briefly under the broiler, watching continuously because the skin can go from crisp to burnt very quickly.

Pro Tip: Check the center of the loin and the thickest part of the pork with a thermometer. The entire roast must reach at least 145°F internally, followed by a minimum 3-minute rest.

Rest & Slice

• Rest the porchetta uncovered for 20–30 minutes.
• Avoid wrapping it tightly in foil, as trapped steam can soften the crackling.
• Remove the butcher’s twine.
• Slice with a sharp knife using controlled strokes to avoid crushing the crispy skin.
• Serve warm while the crackling is still crisp and the meat is juicy.