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Porchetta On The BBQ Recipe

  • 5-6 pounds (2½-3 kg) Pork belly with skin on
  • ½ cup (1 dl) breadcrumbs, fresh and finely chopped
  • 1 cup chopped parsley
  • 1 large onion, chopped
Spice rub:
  • 2 lemons, zest of
  • 3-4 garlic cloves, minced
  • 1 tablespoon whole black pepper, cracked
  • 1 teaspoon fennel seeds, toasted and cracked
  • 4 bay leaves
  • 2 sprigs rosemary
  • salt - quite a lot
Porchetta On The BBQ Recipe

  1. Let the pork belly sit at room temperature for 2 hours.
  2. Make a spice blend from lemon zest, garlic, rosemary, toasted fennel seeds, bay leaves, salt and pepper.
  3. Try to roll up the pork belly, and remove the part of the skin, that will be rolled up inside the porchetta. If you don’t do that, you’ll have a chewy rubbery piece of skin inside your porchetta. 
  4. Place the pork belle skin-side down on your kitchen counter. Spread the spice rub, onions, parsley and breadcrumbs. 
  5. Roll up the pork belly tight, and tie the roast crosswise at 1-inch (2½ cm) intervals with butcher's string. 
  6. Insert the grill rotisserie, spear into the center of the roast. Rub the porchetta with olive oil and a good amount of salt. Let the porchette roast for 2-4 hours until the skin is chrisp and dark golden brown, and the center temperature is about 140℉ (60℃). Use indirect heat.
  7. Let the Porchetta rest for about 20 minutes before serving.
  8. Slice the porchetta and serve in a hamburger bun and/or with a good salad.
  9. Enjoy!

Porchetta On The BBQ Recipe Porchetta On The BBQ Recipe Reviewed by kuji hara on 9:46 PM Rating: 5

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