Discover how to whip up a delicious porchetta with pork belly in less time than traditional recipes. Infused with fennel seeds, fresh herbs, and a hint of lemon zest, this roast is perfect for any barbecue enthusiast.
Ingredients
1.5 kg / 3.3 lb pork belly
5 g / 1 tsp fennel seeds
20 g / 0.7 oz fresh rosemary
20 g / 0.7 oz fresh thyme
20 g / 0.7 oz fresh parsley
zest of 1 lemon
Salt, to taste
Optional: chili flakes, to taste
Tools
Thanks to Napoleon Grills for sponsoring this recipe Visit their website to learn more.
How to
- Begin by preheating your gas grill, aiming for a temperature around 120°C.
- Slice the pork belly in half to open it up for more flavor infusion.
- Rub both the inside and outside of the pork belly with salt, and scatter fennel seeds sparingly due to their intense flavor.
- Sprinkle over some chopped rosemary, thyme, and parsley for added freshness, along with lemon zest and optional chili flakes for a spicy kick.
- Roll the seasoned pork belly tightly and secure with butcher's twine, tying it with simple knots similar to tying shoelaces.
- Roll the tied porchetta in a bit more salt to help crisp the fat during cooking.
- Place the pork belly on the grill over indirect heat, setting it high to ensure even cooking.
- Cook for slightly over an hour until the outside is browned and the fat has rendered, making the exterior crisp and delicious.
- Let the porchetta rest for 10 to 15 minutes before slicing. Serve as is or stuff slices into bread for a savory sandwich, ensuring the meat's juiciness and flavor are forefront in every bite.
