Kiawe-Smoked Pacific Porchetta
A high-end restaurant move: Italian porchetta technique meets Hawaiian flavor and kiawe smoke. A whole pork belly wrapped around a loin, but the herb paste swaps in ginger, garlic, lime, and lemongrass, and the whole roll smokes over mesquite-like kiawe until the skin shatters. A precise, knife-and-twine project with a spectacular cross-section payoff.
Ingredients
- — MAIN —
- 5.5 lbswhole skin-on pork belly— 5–6 lbs
- 2.5 lbspork loin, trimmed to fit— 2–3 lbs
- butcher's twine— tool
- — ISLAND HERB PASTE —
- 1 stalklemongrass, minced fine
- 4 clovesgarlic
- 2 tbspgrated ginger
- 2 limeslime zest
- 1 bunchcilantro
- 2scallions
- 2 tbspHawaiian sea salt
- 1 tbspfennel seed, toasted and ground
- 2 tbspneutral oil
Method
Confirm you understand the risks
This recipe involves a food-safety-critical technique — cold smoking, raw or lightly-smoked fish, or taro (luau) leaf cookery. Each carries real risk if cure ratios, sourcing, temperatures, or cook times are wrong. Before following these steps, please review our food-safety guide and confirm the technique with at least one other reputable source (USDA, FDA, or a published reference).
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