Delicious and succulent, porchetta is an Italian-style roast typically made with pork belly and various aromatic herbs and spices. Cooking porchetta on a BBQ rotisserie adds a smoky and crispy touch to this already delightful dish. Here's a quick and easy porchetta recipe that you can enjoy straight from your own grill.
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
1 kg / 2.2 lbs pork belly with skin
15 grams / 0.5 oz fresh thyme
15 grams / 0.5 fresh rosemary
1 tbsp fennel powder
2 tsp black pepper
2 tsp table salt
- Chop fine 15 grams or 0.5 oz of thyme and 15 grams or 0.5 oz of rosemary.
- Take the zest of 3 lemons.
- Completely cover the skin side of the pork belly with holes by using a meat tenderizer. You can do it by knife as well.
- With a chef's knife, butterfly the pork belly and fold it open.
- Sprinkle on the thyme, rosemary and lemon zest on the inside as well as the outside meat.
- Season with 1 tbsp of fennel powder, 2 tsp of black pepper and 2 tsp of table salt.
- Roll it up in the direction that your porchetta turns out to be the thinnest. This will make the cooking time shorter.
- Tie the porchetta up with around 6 butchers twines and a simple shoe lace knot.
- Slide your rotisserie skewer trough the center of the porchetta and make sure it sits in the middle. Secure it with the screws.
- Fire up your BBQ and set the temperature to 180°C or 360°F
- Let the porchetta rotate on the rotisserie and check every 10 minutes to see how the skin develops. You want to see the fat rendering off and the skin crisping up and drying out.
- Once your skin is well underway, stick in a wireless thermometer in the side towards the center.
- Set the target temperature to 92°C or 200°F, close the lit and let it cook.
- After 1 hour your skin is almost done and your p[orchetta is at around 60°C or 140°F. It's time to lower the BBQ temperature to your lowest setting.
- At 92°C or 200°F the inside of your pork is done but you should perform a puncture test with your knife to see if it's really crispy. If it cracks, its done.
- Let it rest for 20 minutes and slice it up in to thin slices with a sharp bread knife. Now your traditional porchetta is ready to be eaten on a sandwich or just by itself.