100 Ilsley Avenue, Unit A
Um, turkey who? That’s what Asado’s Mike Yould has us wondering with his melt-in-your-mouth porchetta, a winning alternative to your usual seasonal bird. “I personally love this roast. It’s spicy, savoury and herbaceous,” he says of the meaty masterpiece. Follow the smell of smoke to find this Halifax griller, known for hitting up special events, weddings and food truck rallies—and most recently moving into a new Burnside location—because anywhere Asado’s massive smoker is parked is a carnivore’s dream. But no need to pinch yourself with this one, Yould’s sharing tips on this dish, perfect for your next feast, holiday or otherwise. “Essentially it’s one big piece of bacon wrapped around a tenderloin,” he says. “While the belly is getting crispy on the outside, it’s cooking the tenderloin with its juices on the inside.” We’re just gonna leave it at that.
Ingredients3 lb whole pork belly, rind on 1 whole pork tenderloin
1 bunch long leaf parsley
¼ bunch cilantro
1 bunch oregano
1 ½ cups extra virgin olive oil
3 large cloves of minced garlic
3 tsp sambal oelek
Juice of one lime
1 tsp fresh cracked pepper
1 tbsp salt or to taste
DirectionsButterfly pork belly. Gently score only the pork belly rind in crosshatch pattern.
Turn over and apply chimmi rub to inside of belly as well as tenderloin. Then place tenderloin on pork belly and roll (be gentle).
Tie roast gently but tightly with butchers twine with 1-inch spaces between knots.
In a smoker
Smoke at 250°F for two hours or until desired temperature.
In the oven
Bake at 450°F for 20 minutes or until golden brown on outside. Reduce to 300°F until desired internal temperature.