PORCHETTA WITH BACON AND PLUM JAM, BBQ STYLE
Output : 2 kg (4.4 lb) - Preparation time : 20 minutes - Cooking time : 5 hours
Ingredients
- 2.5 kg (5.2 lb) Québec pork belly, bones and rind removed
- 375 ml (1 ½ cups) plum jam
- 2 garlic cloves, minced
- 30 ml (2 tbsp.) thyme, thinly leafed and chopped
- 30 ml (2 tbsp.) rosemary, leaves removed and chopped
- 500 ml (2 cups) Quebec bacon, crisp
- 10 ml (2 tsp.) salt
- 15 ml (1 tbsp.) pepper
Preparation
- Preheat the BBQ to 180° C (350° F).
- In a bowl, combine plum jam, garlic, thyme, rosemary and bacon. Add 1/3 of the salt and pepper and mix.
- Spread the pork flank with the remaining salt and pepper.
- Garnish the flank, flesh side down, with the prepared mixture. Roll up and tie the flank on itself.
- Place the resulting roll in a BBQ roasting pan.
- Add 500 ml (2 cups) of water to the bottom of the roasting pan and cook indirectly on the BBQ for 4 hours 30 minutes.
- Remove the porchetta from the roasting pan and place directly on the grill. Cook for a further 30 minutes, turning regularly to grill each side.
- Once cooled, cut into thin slices for sandwiches or to enjoy as an aperitif, like a charcuterie.
