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rotisserie porchetta style pork belly

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.
Course Main Course
Cuisine Italian
Prep Time 30 minutes
Cook Time 4 hours
Author Mat Cotton


  • 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


  • 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.