Porchetta
Porchetta is the ultimate way to showcase premium Pork Belly - rolled, stuffed, and roasted to crispy perfection. Packed with garlic, fresh herbs, and a zesty hit of lemon, this flavour loaded roast is perfect for Sunday lunch, dinner parties, or any time you want to impress. Now you can try this irresistible Porchetta recipe at home.
Ingredients
- 1 x Pork Belly 2kg
- 1 x lemon squeezed
- Olive oil
- 1 tsp salt
- 1 tsp cracked pepper
- 30g chopped basil
- 30g chopped coriander
- 6 cloves garlic finely crushed
- Butchers string
Method (BBQ)
1. Ensure pork belly is completely boneless then score the outside of it with a sharp knife, ensure that you don’t go through the skin into the meat
2. Make some light cuts on the inside of the pork belly then add all remaining ingredients evenly on the inside of the belly
3. Roll your pork belly up then tie knots 2 inches apart using your butchers string
4. Rub the skin in cooking oil & salt then leave for 1 hour at room temperature before cooking
5. Pre heat your coals then add to the BBQ, we don’t want to many coals so just start with 10-12 per side of the BBQ leaving a gap in the middle for the rotisserie. We do this because we don’t want to burn the skin before actually cooking the meat.
6. Add your porchetta onto the rotisserie and cook for roughly 2 hours, the aim is to get our internal temp to 75 degrees Celsius
7. For the last 15 minutes move your coals directly under the pork and switch the rotisserie off leaving the skin side down over the coals. Monitor this and ensure you don’t burn the crackling
8. Once finished rest the meat for 5 minutes then slice and serve
Method (Oven)
1. Ensure pork belly is completely boneless then score the outside of it with a sharp knife, ensure that you don’t go through the skin into the meat
2. Make some light cuts on the inside of the pork belly then add all remaining ingredients evenly on the inside of the belly
3. Roll your pork belly up then tie knots 2 inches apart using your butchers string
4. Rub the skin in cooking oil & salt then leave for 1 hour at room temperature before cooking
5. Preheat your oven to 180 degrees Celsius on fan bake. Add your porchetta to the oven and cook skin side up for 1 ½ hours or until you reach an internal temp of 75 degrees Celsius.
6. Turn your oven to grill and increase the heat to 220 degrees Celsius to get the perfect crackling. This should take roughly 5-10 minutes, keep a close eye on this to ensure it doesn’t burn the crackling.
7. Remove pork from oven and rest for 5 minutes before slicing and serving