INGREDIENTS:
- 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
- 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
INSTRUCTIONS:
- Let the pork belly sit at room temperature for 2 hours.
- Make a spice blend from lemon zest, garlic, rosemary, toasted fennel seeds, bay leaves, salt and pepper.
- 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.
- Place the pork belle skin-side down on your kitchen counter. Spread the spice rub, onions, parsley and breadcrumbs.
- Roll up the pork belly tight, and tie the roast crosswise at 1-inch (2½ cm) intervals with butcher's string.
- 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.
- Let the Porchetta rest for about 20 minutes before serving.
- Slice the porchetta and serve in a hamburger bun and/or with a good salad.
- Enjoy!
Source: Sweet Sour Savory
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