Members OnlyFood Safety CriticalPacific IslandsHawaiianFusionPorkLow & SlowSmokedPork BellyPork LoinPorchettaLemongrassGingerLimeCracklingKiaweCuredMildAdvancedCompetitionProShowpieceDairy-FreeGluten-FreeFood Safety Critical

Kiawe-Smoked Pacific Porchetta

Name: Kiawe-Smoked Pacific Porchetta
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 13 servings
Cuisine: pacific-hawaiian
Ingredients: — ISLAND HERB PASTE —; 1 stalk lemongrass, minced fine; 4 cloves garlic; 2 tbsp grated ginger; 2 limes lime zest; 1 bunch cilantro; 2 scallions; 2 tbsp Hawaiian sea salt; 1 tbsp fennel seed, toasted and ground; 2 tbsp neutral oil; — MAIN —; 5.5 lbs whole skin-on pork belly; 2.5 lbs pork loin, trimmed to fit; butcher's twine

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.

275°F6hServes 13Kiawe

Cook Mode

One step at a time, big text, timers, and your screen stays awake. 0/10 steps done.

Ingredients

Tap to tick off · 0/12 gathered

13servings

— MAIN —
— ISLAND HERB PASTE —

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).

I understand the food-safety risks of this technique and I will independently verify ratios, sourcing, times, and temperatures before I begin.

Sauce It

Alabama White Sauce · Table Sauce Kentucky Black Dip · Mop Huli Huli · Finishing Glaze

Cooks & Reviews

Guild members can rate this recipe, log their cooks and share photos.

Member reviews

No reviews yet — be the first to rate this cook.

Ask the Pitmaster about this recipe

Substitutions, scaling, technique, troubleshooting — get answers grounded in this cook.

Certified Pitmaster Members

Comments(0)

Loading comments…