Store-bought porchetta is thinly sliced ham. At least in the Netherlands. But real porchetta is so much more.
Porchetta is an Italian pork belly roast with loads of flavours. I will show you how to make the best porchetta with crispy skin.
- 1 whole pork belly. Skin on.
- 1 whole fennel
- 5 cloves of garlic
- 3 shallots
- 8 twigs of oregano
- 3 twigs of rosemary
- The zest of 1 lemon
- 1 tsp of fresh ground black pepper
- 1 tbsp of rock salt
- Slice open the pork belly so you get more surface. This is called butterflying the meat. Ask your butcher to do it for you when you don’t know how to do it.
- Chop the heart out of the fennel and get rid of the outside leaves. Chop it fine. Also chop finely the garlic, shallots, oregano and rosemary.
- Mix it all up and sprinkle it all on the inside of the pork belly. Then sprinkle on the zest, pepper and salt.
- Roll up the pork belly and tie it up with butcher twine.
- Fire up your grill with an indirect temperature of 140°C (284F). Put the porchetta on the grates with an oven tray underneath to catch the drippings. Close the lid.
- When the skin starts to dry and starts to harden we raise the temperature of the grill to 250°C (482F).
- Cook the meat to a core temperature of 65°C (140F). Let it rest for 20 minutes before slicing it.
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BBQ gear used
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