Perfect Porchetta

Category, CuisineDifficultyIntermediate

Yields8 Servings
Prep Time20 minsCook Time1 hr 30 minsTotal Time1 hr 50 mins

To have the title of a perfect porchetta, this recipe had to have flavour, crunchy crackling and tender meat. The addition of the herbs, lemon and chilli to the stuffing are a match made in heaven with the juicy pork and salty crackling.

 1 pork belly, about 30cm by 25cm, loin removed
 Olive oil
 Salt
STUFFING
 3 tbsp tablespoons olive oil
 20 fresh sage leaves
 10 sprigs fresh oregano
 5 garlic cloves, crushed
 3 sprigs fresh rosemary
 Zest of 2 lemons
 1 tsp teaspoon chilli flakes
 1 tsp teaspoon salt
1

In a food processor blend all of the stuffing ingredients to make a thick paste.

2

To prepare the porchetta, place the pork skin side up and in a landscape position. From the left-hand side, remove the skin from approximately one-fourth of the piece of pork to prevent the skin from being rolled inside of the porchetta.

3

Horizontally score the skin, if not already done so. Flip the meat over and score the flesh all over so the stuffing will penetrate into the meat.

4

Spread the stuffing evenly all over the meat. Roll the pork up, starting with the side with no skin. Secure with kitchen string. Dry the skin of the pork. Rub a little oil into the skin. Give the skin a good coating of salt.

5

To estimate the cooking time, measure the meat through its thickest part and cook for 1 minute per millimetre. For example, if the porchetta is 90mm thick, cook for 90 minutes.

6

Ensure your barbecue is clean and free from any grease or debris. Prepare the barbecue for indirect cooking over high heat (230° to 260°C).

7

Roast the pork over indirect high heat, with the lid closed, for 20 to 30 minutes to crackle the skin; avoid lifting the lid during this time.

8

Adjust the barbecue temperature to indirect medium heat (190° to 230°C), the roast setting, and continue to cook over indirect medium heat for the remaining cooking time, or until the internal temperature reaches 60°C for a medium result. The internal temperature will continue to rise 3°C to 6°C while resting (final doneness temperature for Pork is 63°C for medium, 68°C for medium well).

9

Once the pork has cooked, leave to rest for 15 minutes before carving.

Ingredients

 1 pork belly, about 30cm by 25cm, loin removed
 Olive oil
 Salt
STUFFING
 3 tbsp tablespoons olive oil
 20 fresh sage leaves
 10 sprigs fresh oregano
 5 garlic cloves, crushed
 3 sprigs fresh rosemary
 Zest of 2 lemons
 1 tsp teaspoon chilli flakes
 1 tsp teaspoon salt

Directions

1

In a food processor blend all of the stuffing ingredients to make a thick paste.

2

To prepare the porchetta, place the pork skin side up and in a landscape position. From the left-hand side, remove the skin from approximately one-fourth of the piece of pork to prevent the skin from being rolled inside of the porchetta.

3

Horizontally score the skin, if not already done so. Flip the meat over and score the flesh all over so the stuffing will penetrate into the meat.

4

Spread the stuffing evenly all over the meat. Roll the pork up, starting with the side with no skin. Secure with kitchen string. Dry the skin of the pork. Rub a little oil into the skin. Give the skin a good coating of salt.

5

To estimate the cooking time, measure the meat through its thickest part and cook for 1 minute per millimetre. For example, if the porchetta is 90mm thick, cook for 90 minutes.

6

Ensure your barbecue is clean and free from any grease or debris. Prepare the barbecue for indirect cooking over high heat (230° to 260°C).

7

Roast the pork over indirect high heat, with the lid closed, for 20 to 30 minutes to crackle the skin; avoid lifting the lid during this time.

8

Adjust the barbecue temperature to indirect medium heat (190° to 230°C), the roast setting, and continue to cook over indirect medium heat for the remaining cooking time, or until the internal temperature reaches 60°C for a medium result. The internal temperature will continue to rise 3°C to 6°C while resting (final doneness temperature for Pork is 63°C for medium, 68°C for medium well).

9

Once the pork has cooked, leave to rest for 15 minutes before carving.

Notes

Perfect Porchetta
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