Porchetta is the ultimate way to show off your pork belly! With fresh herbs, garlic & lemon juice this is the perfect meal for any occasion
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