the Ingredients
Special Equipment
- Rotisserie
- Instant Read Thermometer
- Drip Pans
Instructions
Porchetta is a classic Italian pork roast, with its crispy crackling and tender herb-stuffed interior, this delicious dish embodies the rustic, bold flavours of the Mediterranean.
- Place all the stuffing ingredients into a food processor and blend until a thick paste forms.
- Lay the pork belly skin-side up. Remove the skin from one-quarter of the pork (on the left-hand side) to avoid rolling skin inside the porchetta.
- Score the remaining skin horizontally if it hasn’t already been done. Flip the pork over and score the flesh to allow the stuffing to penetrate. Spread the stuffing evenly over the scored flesh.
- Roll the pork tightly, starting from the skinless side. Secure the roll with kitchen string tied at regular intervals to maintain its shape during cooking.
- Pat the pork skin dry with a paper towel, rub it with olive oil and coat generously with salt.
- Secure the WEBER ROTISSERIE attachment motor to your grill. This may differ depending on which model of grill you have. Always references your instructions.
- Preheat the barbecue to high heat 230°C–260°C for indirect heat setup. Remove the cooking grates directly beneath where the pork will rotate and place a WEBER DRIP PAN underneath to catch the drippings.
- Secure the porchetta onto the rotisserie spit ensuring it is centred and balanced. Tighten the forks to keep the meat firmly in place.
- Attach the spit to the rotisserie motor and check for smooth and even rotation.
- Cook the porchetta over high heat for 20–30 minutes with the lid closed. This step is crucial for achieving crispy crackling. Avoid opening the lid during this process to maintain consistent heat.
- After the initial cooking, reduce the temperature to medium heat 180°C–220°C.
- Continue cooking the pork until the internal temperature reaches 68°C for medium-well. This will take 1.5–2 hours, depending on the size of the pork belly.
- Remove the pork from the rotisserie and let it rest for at least 15 minutes before slicing. This step ensures the juices redistribute, keeping the meat tender.
In the Kitchen:
At the Barbecue:
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