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.
Servings 8
Calories 1343kcal
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 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
Instructions
- 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.
Nutrition
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
