How to cook juicy Pork Loin with crackling in a kettle BBQ

Introduction:
Achieving the perfect crunchy pork crackling and juicy delicious meat in your kettle BBQ is made easy with your Slow ‘N Sear® insert. You’ll have to forgive your friends and family for thinking you’re a restaurant hatted chef after they taste this Pork Loin cook as this foolproof recipe will impress and tantalize everyone’s taste buds. Let’s get started!

Meat Preparation: 

It starts with a quality piece of meat, speak to your local butcher (and become his mate) and get the best piece of meat you can afford, your taste buds will thank you for it!

It is extremely important to properly prepare your Pork Loin the night before (or even up to 48 hours before). Begin by taking a sharp knife, score the skin by making deep, long parallel cuts, ⅛ to ¼ inch apart, in the fat, being careful not to cut through to the underlying pork. 

Note: It should be noted that a lot of people suggest pouring boiling water over the skin before scoring, it is believed that this will open up the pores and when salted draw out more moisture. 

Pat the skin dry with a paper towel and liberally apply a layer of kosher salt to assist in drawing out the moisture in the skin.

Place the uncovered pork loin into the refrigerator overnight. 

Remove the pork loin from the fridge and bring it to room temperature. Using a large sharp knife begin rolling out the meat (pinwheel style). Stuff the rolled-out pork with fig, fried shallots, roasted red peppers and slow burner bbq tenka suru rub.

Roll the pork loin carefully not to spill any of the stuffing. Use butcher's twine to hold the pork loin together during the cooking process. 

Once complete, apply more tenka suru rub to the meat of the pork loin (avoiding the skin). Apply another coating of the kosher salt to the skin before placing it on the SnS Kettle BBQ. 

Cook: 

Place the pork loin on the opposite side of the charcoal basket once you’re achieving a temperature of 300f. Remember we are not using the water pan or using any smoking wood on this cook as we don’t want to introduce any moisture to the cooking chamber.

Every half an hour dry the skin of the pork loin using a paper towel to ensure you achieve perfect crackling. After drying the skin ensure you turn the meat 180 degrees from the direction of the charcoal basket to ensure one side doesn’t burn. 

We are not cooking to time, we are cooking to internal temperature, we highly recommend you invest in a good quality instant-read thermometer to ensure you nail your cooks every time. 

Ramen Soup Preparation:
The basis of our broth will be Campbell’s beef broth as we are short on time, however, feel free to cook your own from scratch. 

Cut/dice your raw vegetables:

• Snow Peas
• Carrot
• Shallots
• Onion 

Once the Pork Loin has come to temperature, remove it from the grill and place your Wok over the coals.

Combine the broth and raw ingredients into the wok and allow to simmer. Once the stock begins to boil add the ramen noodles and continue stirring until you achieve the desired noodle consistency. 

Finish

Add your broth, noodles, and vegetables and garnish with mushrooms in a bowl adding your sliced pork loin to the side. 

Enjoy your crunchy, moist pork loin and ramen soup goodness! 

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by: Michael Wilkie