1 Whole Pork Loin
1 Whole Pork Belly
Brine both pork loin and pork belly in 1 gallon of water to 1 cup tender quick. Let it sit in the Brine for 18-24 hours. Pull both out of the brine and rinse off the brine with cold water – let sit in open air until it gets tacky.
Create your Stuffing Mixture
3 tbsp. Fennel Seed
1 tbsp. Crushed Red Peppers
Post and Mortar the fennel seed to activate and put in skillet to toast with the crushed red peppers
Mix with the rest of the ingredients
3 tbsp. Minced Fresh Sage
3 tbsp. Fresh Thyme
1 tbsp. Salt
½ tbsp. Black Pepper
1 tbsp. BBQ Maestros White Rub
¼ cup Dred Cranberries
2 tbsp. Red Wine Vinegar
5 tbsp. Olive Oil
Take Pork Belly and flip it vertically and remove the upper portion, making sure that when the loin is wrapped inside there is enough room to wrap around the entire loin, trimming to a ½ inch thickness. Square up the belly. See Picture
Inside the pork belly spread olive oil and lemon juice. Sprinkle in the lemon zest and fennel pollen
2 Lemons for Zest
½ Lemon for Juicing
.25 oz. Fennel Pollen or to taste
Then spread on the stuffing mixture over the pork belly.
Place the loin at the rear end of the pork belly and roll tightly and use a trussing needle and thread to secure it together.
*Note Pork loin will be longer than the pork belly - trim to fit.
Rub the outside of the pork belly with vegetable oil and salt.
Bake in 500 degree oven for 45 min to 1 hour making sure skin is crispy and the internal temp is 95 degrees. Then move over to the smoker at 375 degrees and smoke until the internal temp is 145 degrees. Use cherry wood in The Good-One Smoker.