Porchetta Style Pork Belly
Pork belly stuffed with herbs and spices and cooked over charcoal on a rotisserie until an amazing crackle on the outside.
Ingredients
- 4.5 lb pork belly, skin on
- olive oil for rubbing skin
- flaked sea salt
For the stuffing:
- 1 ½ tsp fennel seeds
- ½ cup finely chopped sage
- ½ cup finely chopped parsley
- 1 tsp dried chilli flakes (optional)
- zest of 1 lemon
- 1 tbsp olive oil for stuffing
- 1 tsp coarsely ground black pepper
- pinch of salt
Instructions
- Pat dry your pork belly and score both skin side, taking care not to cut the meat, and also the belly side, but not too deep.
- On a cooling rack in the sink, pour boiling water over the skin side of your belly.
- Combine all ingredients above for the herby stuffing in a large bowl.
- Rub stuffing into and onto the meat side of your pork belly.
- Roll and tie your porchetta.
- Place into fridge overnight.
- Remove from the fridge and rub olive oil and flaked sea salt over the skin and into score marks.
- Light charcoal using a chimney.
- Set porchetta onto rotisserie.
- Cook porchetta over charcoal for 3.5-4 hrs until internal temp of 180F.
- Crackle skin over charcoal by stopping rotisserie skin side down.
- Rest for 30-45 mins.
- Slice with a sharp knife.
- Serve with buttery mashed potatoes and gravy.