Homemade porchetta

Prepare the meat: take the piece of pork belly and place it on a work surface with the fat side facing outward, insert the pork tenderloin and roll it up with kitchen twine.

Make cuts in the meat, but not too deep, so the seasoning can get in well without breaking the rind.

Marinade and seasoning: finely chop the garlic and crush the black peppercorns in a mortar, add coarse salt and olive oil. Mix well to obtain a marinade.

Massage the seasoning all over the meat, trying to work it well into the cuts. Let the porchetta rest for at least 1 hour or overnight.

Prepare the kamado: light the kamado and bring it to a temperature of 160-180°C. Set up the kamado for indirect cooking.

If possible, add some wood to smoke the meat, such as cherry or oak, for a richer flavor.

Place the porchetta on the kamado with the rind facing up and cook slowly for about 2 hours per kg.

During cooking, brush the meat with olive oil from time to time to keep it moist and help form a crispy crust.

When the meat is almost ready, raise the kamado temperature to 220-240°C to get a crispy crust.

Let it cook for another 5-10 minutes, until the rind becomes golden and crispy.

Once cooked, let the porchetta rest for about 15-20 minutes before slicing.