BBQ Porchetta

Intro: BBQ Porchetta

BBQ Porchetta is one of the best Special occasion meals you can cook, I love the sweet aniseed flavour of fennel and the soft melt in the mouth texture of well cooked pork belly

One Pork Belly

Fennel Seeds

4-5 cloves Garlic sliced fine

Salt and Pepper

Chopped flat leaf Parsley (if you like green)

Fresh Rosemary (optional)

STEP 1: Season the Belly

The day before, lay the belly out skin side down and sprinkle with the salt and pepper, then the garlic and fennel seeds (I like fennel so I use a lot), if you are not big on the aniseed flavour, go easy on the fennel, but my bet is, you’ll like the sweetness it brings, and the next time you’ll increase the fennel.

Leave it to rest and infuse the flavours overnight in the fridge.

STEP 2: Freshen It Up

The next day, take the belly out of the fridge and allow to come to room temperature.

I do this on a towel to make sure the skin stays dry.

Now is when you add the Parsley and a sprinkle of rosemary if you want.

STEP 3: Secure to the Spit

Roll the belly up and tie with butchers string, then carefully thread into the spit bar and secure in place with the spit forks.

STEP 4: Cooking

Get the fire lit and the BBQ up to temperature, you need a

medium to hot heat 200 degrees C (400 degrees F). Fit the spit to the rotisserie motor. Start the motor and check the direction of the rotation. Place a drip pan with a little water in it under the Porchetta and close the BBQ lid.

STEP 5: Getting the Crackle

Check on the Porchetta every hour, it will take 3-4 hours tocook.

If you are using charcoal the BBq temperature will gradually decrease, for Gas, turn the BBQ down after the first hour.

I let it run for two hours before lighting the rear burner to get the crackle going, by this time the meat should be starting so soften as the connective tissue starts to break down. Lighting the rear burner gives a boost of heat and direct radiation on the skin to ensure great crackle.

STEP 6: Serving

Once the Porchetta has cooked to where you want it, remove the spit bar from the BBQ, undo the clamps on the forks and remove the bar from the roast. Allow the pork to rest for 10-15 minutes before serving.

You will be surprised how easy it is to get a spectacular result, try this once and you’ll be doing it for every celebration from then on!

Comments

[longchrislong]

Please tell us the final weight

[UrbanGriller]

I didn't weigh it but that belly started at roughly 1.5 kilo

[ChrisD142]

How big is the belly to wrap around to make a full skin circle? Well Done Sir!

Thank you

[UrbanGriller]

I used a full belly, roughly 300 x 450mm

[ChrisD142]

Thank you Very much! That’s a great help.... best wishes.....

[SimoneG33]

Wow. It looks so good. I often eat porchetta in tuscany I love it.

[UrbanGriller]

One of my favorites, the Fennel is a classic taste for Porchetta!

[Jack of Most Trades]

That looks awesome!

Where do you find pork belly? Is that something you have to ask the kid stocking the hamburger shelves to order for you?

[miller]

Most butchers here, Texas, don't carry it. We didn't when I was a butcher but, we have a large enough Viet Namese population that a market that serves a Southeastern Asian community should have it. That's where I got mine when I wanted to make bacon.

[UrbanGriller]

Yes, Asian and European butchers have great Pork

[UrbanGriller]

A butcher will have it, they use it to make bacon. We have it in the supermarket here in Australia but the pieces are too small for rolling, they are mainly roasted for Asian dishes.

[Greatvlad]

Haven't seen it in the supermarket, however, I believe local butcher shop may be able to help....

[Artuino]

I'm craving for it now..deliciously lookin'!