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+ servings
rotisserie porchetta style pork belly

Porchetta style 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 30 minutes
Cook Time 4 hours
Resting Time 45 minutes
Total Time 17 hours 15 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