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Italian porchetta on wooden cutting board with slices

Porchetta

Recipe for Italian Porchetta
Classic Italian roast on the grill. Crispy crackling skin all around, and plenty of flavor, of course. Enjoy the roast with some oven-roasted potatoes and a salad, or perhaps a simple potato salad.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 3 hours
Resting 20 minutes
Total Time 3 hours 50 minutes
Course Dinner
Cuisine Italian
Servings 12 portions
Calories 1304 kcal

Ingredients
  

  • 1 pork belly approximately 3 kg
  • 1 ½ tbsp salt

Spices

  • 1 tbsp ground fennel seeds
  • 1 tbsp ground peppercorns
  • 1 tbsp salt
  • 10 cloves of garlic finely grated
  • 1 tsp chili flakes
  • 1 lemon zest
  • 2 tbsp fresh sage chopped
  • 2 tbsp fresh rosemary chopped

Instructions
 

Preparation

  • In this recipe, I assume that you have a prepared pork belly with scored skin. Place the shoulder with the skin side down. Make diagonal cuts in the meat, about half a centimeter deep. This will make it easier to work the spices and herbs into the meat.
    1 pork belly
  • Start by sprinkling the meat with salt. Then add ground fennel seeds, ground black pepper, and chili flakes. Massage them well into the meat.
    1 ½ tbsp salt, 1 tbsp ground fennel seeds, 1 tbsp ground peppercorns, 1 tsp chili flakes
  • Next, add the sage, rosemary, and lemon zest. Massage everything into the meat once again.
    2 tbsp fresh sage, 2 tbsp fresh rosemary, 1 lemon
  • Finish off with the garlic and massage it in thoroughly.
    10 cloves of garlic
  • Now tightly roll the roast and tie it securely with kitchen twine.
  • Next, it's time to season the skin. Rub coarse salt into and between the scored skin.
    1 tbsp salt
  • At this point, you can choose to let the roast marinate in the fridge for a few hours before grilling. But you can also proceed to cook it right away.
  • Place the porchetta on a rotisserie.

Preheat the grill to 250℃ indirect heat

  • Place a pan under the roast and put it on the grill. Turn on your rotisserie. The roast should grill at 250℃ for about 15 minutes.
  • Then reduce the heat to 150℃ and continue cooking the rotating roast until the internal temperature reaches 68-70℃. If the skin is not crispy, increase the heat to 250℃ towards the end. Keep a close eye on the skin to prevent it from burning.
  • Once the desired internal temperature is reached and the skin is golden and crispy, remove the roast from the grill. Let it rest uncovered for 15-20 minutes before carving and serving.

Nutrition

Serving: 1portionCalories: 1304kcalCarbohydrates: 2gProtein: 24gFat: 133gSaturated Fat: 48gPolyunsaturated Fat: 14gMonounsaturated Fat: 62gCholesterol: 180mgSodium: 1537mgPotassium: 495mgFiber: 0.5gSugar: 0.3gVitamin A: 86IUVitamin C: 6mgCalcium: 28mgIron: 2mg
Keyword Grilled porchetta, Italian pork roast
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