Chef Big DA decadent, keto-friendly fusion of Italian Porchetta and French technique, featuring smoked pork belly with a rich Carbonara-inspired egg yolk emulsion.
Butterfly the pork belly and rub the interior with minced garlic, rosemary, crushed fennel seeds, salt, and cracked pepper. Roll tightly and secure with butcher's twine.
Ensure the roll is uniform for even cooking.
Place the pork in the smoker at 225°F (107°C) using oak wood. Smoke until the internal temperature reaches 165°F (74°C).
The low heat renders the fat without drying the meat.
Increase the heat to 450°F (232°C) or transfer to a hot oven to crisp the skin until it bubbles and turns mahogany.
Watch it like a hawk; the jump from 'crispy' to 'burnt' is a blink of an eye.
While the pork rests, whisk egg yolks, heavy cream, and Pecorino Romano in a metal bowl over a simmering water bath (bain-marie) until thickened and aerated into a sabayon-like foam.
Do not scramble the eggs; keep the whisk moving constantly.
Let the pork belly rest before slicing into thick rounds. Serve immediately with a generous pour of the Carbonara emulsion.
The rest is non-negotiable for juice retention.
The key here is the 'porchetta-style' seasoning inside a high-quality pork belly. We're skipping the traditional pasta and using the fat of the belly to emulsify a rich, keto-friendly 'Carbonara' foam. Ensure the skin is scored deeply but not into the meat to allow the fat to render and the skin to shatter like glass.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.