Pancia Porchettata del Motomacellaio with Salsa Criolla and Chimichurri
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill for indirect grilling
Ingredients
• Pork belly, middle part without
Bones, approx. 2 kg
• Beef belly with whole bones,
approx. 3 kg
• Salt
• Pepper
For the rub:
• 100 g sage
• 80 g rosemary
• 2 fresh garlic cloves (alternatively 30 g garlic granules)
• 50 g salt
• 25 g pepper
For the salsa:
• 3 tomatoes
• 1 white onion
• 1 green and
Red pepper
• 1 tbsp apple cider vinegar
• 50 ml olive oil
• 1 pinch of salt
• Pepper
• dried oregano
For the chimichurri:
• 1 bunch (approx. 200 g) parsley
• 2 cloves of garlic
• 40 g dried oregano
• 5 g coarsely ground dried chilies
• 3 tbsp red wine vinegar
• 200 ml extra virgin olive oil
• Salt
• Pepper
• Juice of 1 lemon
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preparation
➊ First make the rub by finely chopping the sage, rosemary and garlic and mixing with salt and pepper. Prepare the grill for indirect grilling at around 140 °C. Season the pork belly with the rub and the beef belly with salt and pepper. Grill the meat slowly indirectly for 7 to 8 hours.
➋ For the Salsa Criolla, cut the tomatoes, onion and peppers into small cubes. Mix the apple cider vinegar and olive oil and add to the chopped vegetables. Mix well and season with salt, pepper and oregano to taste.
➌ For the chimichurri, finely chop the parsley and garlic and add the oregano and chilies. Mix the red wine vinegar and olive oil and add them too. Season to taste with salt, pepper and lemon juice.
➍ Finally, cut the meat into portions and serve with the Salsa Criolla and Chimichurri.
Riccardo's BBQ tip: "This sauce likes to sit a little before serving, so it's best to prepare it a day in advance. It goes well not only with grilled meat, but also very well with grilled vegetables such as peppers, potatoes, eggplant or pumpkin. These can be prepared either on the grill or directly in the embers with the skin on. This burns them on the outside and cooks them slowly through to the inside. Once the vegetables are soft, the burnt outside is removed and a unique
Taste."
Recipe by Riccardo Ricci
The "Motomacellaio", which means something like motorcycle butcher in English, is part of the Dario team and has developed his very own barbecue style. The basis for this are the traditions of his Italian homeland. The self-confessed globetrotter likes to incorporate experiences and new things he has learned from his travels into his grilling and cooking. More at www.motomacellaio.it
Recipe from FIRE&FOOD issue 02/2022
