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Rotisserie Porchetta Pork Belly
Pork belly stuffed with herbs and spices and cooked over charcoal on a rotisserie with an amazing crackle on the outside.
Course Main Course
Cuisine Italian
Prep Time 12 hours hours 30 minutes minutes
Cook Time 4 hours hours
Resting Time 45 minutes minutes
Total Time 17 hours hours 15 minutes minutes
Servings 8
Calories 1343kcal
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 sage finely chopped
- ½ cup parsley finely chopped
- 1 tsp dried chili flakes optional
- 1 lemon zest only
- 1 tbsp olive oil
- 1 tsp black pepper coarsely ground
- pinch of salt
Pat dry your pork belly and score 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 pork.
Combine all the stuffing ingredients in a large bowl.
Rub stuffing into and onto the meat side of your pork belly.
Roll and tie your porchetta.
Place into the 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.
Calories: 1343kcal | Carbohydrates: 1g | Protein: 24g | Fat: 137g | Saturated Fat: 50g | Cholesterol: 184mg | Sodium: 88mg | Potassium: 515mg | Fiber: 1g | Sugar: 1g | Vitamin A: 418IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 2mg