Here’s an Italian classic, this is a super tasty way to smoke a pork belly.

Servings 4 people
Prep Time 10 minutes
Cook Time 2 hours
Start the grill 30 minutes
Total Time 2 hours 40 minutes



  • Start by cutting off the skin. Now trim off any rib tips (bones) still left.
  • Place the pork belly with the skin side down and cut lengthwise along the longest edge almost all the way through. Stop when there's 1 inch left. This is so we can open it up like a book.
  • Now brush the inside with a layer of mustard. Then sprinkle the tarragon and sage on top.
    Porchetta with herbs
  • Roll the meat up, roll it tight, from the thin end, and tie it up with butcher's twine.
    Porchetta - trussed
  • Apply the rub on all sides.
  • Fire up the grill, prepare it for indirect heat. Try to keep it at 130° C / 265° F. Place a few chunks of wood on the glowing embers for smoke flavor. Place the porchetta on the grates and close the lid. Smoke it for approximately 3-4 hours, it is done when the meat temp is 95° C / 203° F.
  • Now bring the meat in, and let it rest for 30 minutes, loosely tented with aluminum foil, before slicing and serving.
    Porchetta - sliced

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