BBQ Beautiful Porchetta Stuffed with Spicy Chimi
Ingredients:
1 whole pork belly (5–6 lbs, skin-on if possible, trimmed to a rectangle about ½–¾ inch thick)
1 pork loin (2–3 lbs, trimmed)
2 tbsp kosher salt
2 tsp cracked black pepper
2 tsp BBQ Beautiful Honey Heat
1 tsp chili flakes
2 tbsp olive oil
For the Stuffing (BBQ Beautiful Spicy Chimi):
Follow the directions on the bag to make 1 cup
Method:
Make the Spicy Chimi:
As per directions.Prep the Pork Belly:
Lay pork belly skin-side down.
Score shallow crisscross lines into the meat side to help the rub and stuffing penetrate.
Season:
Rub the inside with kosher salt, pepper, honey heat, and chili flakes.
Spread an even layer of Spicy Chimi across the pork belly.
Roll & Tie:
Place pork loin lengthwise along one edge of the belly.
Roll tightly into a cylinder, belly wrapping around loin.
Tie securely with butcher’s twine every 1–1.5 inches.
Optional Skin Prep (if skin-on):
Score skin lightly in a crisscross pattern.
Pat dry and rub with olive oil and salt for crispiness.
Smoke:
Preheat smoker to 275°F.
Place porchetta seam-side down, indirect heat.
Smoke until internal temp of 145°F in loin (usually 3.5–4.5 hours).
Increase heat or finish under broiler for crispy skin (if skin-on).
Rest & Slice:
Rest 20–30 minutes.
Slice into thick rounds, showing the swirl of belly, loin, and Spicy Chimi.
Serving Ideas:
Serve with charred lemon wedges and grilled bread.
Spoon extra Spicy Chimi over slices.
Pairs beautifully with a crisp lager, citrusy IPA, or smoky mezcal cocktail.
Nutritional Information (per 6 oz serving, approx. 8 servings):
Calories: 640
Protein: 43g
Fat: 48g
Saturated Fat: 15g
Carbohydrates: 3g
Fiber: 1g
Sugar: 0g
Sodium: ~880mg
(Values vary by exact cut size and fat content — this is a close estimate.)
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