Porchetta is a roasted pork dish, traditional in Italy. There are many variations based on region, but in this porchetta recipe we are skirting that line, while throwing in some of our own twists.
You will need:
- Pork belly with the skin on
- Pork loin
For the seasoning
- Sea Salt
- Ground black pepper
- 3 sprigs of rosemary
- 5 cloves of garlic
- Dried cranberry
- Chopped pecan
- Fennel pollen (alternatively Fennel seed ground up)
- Granny Smith apples
- Orange zest
- Olive oil
Easy Porchetta Recipe On The Grill
Leave the pork belly in the refrigerator for one night. Leave it uncovered with the skin up, to let the skin dry. Occasionally you can wipe the moisture that accumulates on the pork skin.
For this porchetta recipe the seasoning is fairly simple. Start by roughly chopping up the rosemary leaves. Finely mince the garlic and mash it up with your knife, then blend it up with the rosemary.
Spread some sea salt over the pork belly. Then do the same with the rosemary/garlic mixture and the Fennel pollen.
Sprinkle some dry cranberries, orange zest and chopped pecans over the pork belly. Chop the apples into thin slices and add some (not too many) on the belly as well. Finish with black pepper.
Now put the pork loin on top of your seasoned pork belly. Repeat the seasoning you did for the belly, and apply some extra virgin olive oil at the end. Press the seasoning onto the meat with your hands to make sure everything stays in place. Now you can go ahead and roll the pork belly around the loin, using some string to secure the wrap.
It’s time to put the porchetta on the spit! Make sure the meat is secured on the rotisserie, and crank the burners all the way up.
We are aiming for a cooker temperature of 325 degrees, and an internal temperature of 150. As soon as the hood thermometer shows us 250 degrees we will turn the burners halfway down, and monitor the temperature.
When the internal temperature reaches 150, pull the pork off the cooker and let it rest for a while. Your porchetta is now ready! Enjoy.
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