Enjoy the full flavours of Porchetta: a tempting Italian roast that combines the richness of pork belly with aromatic herbs and spices. This BBQ version of the classic Porchetta takes the smoky flavours of the grill to the next level, creating a crispy, crispy crust that envelops tender, herb-infused meat.

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Ingredients

Necessities

Kamado barbecue
Coals, Not Just BBQ Firestarters
Not Just BBQ Smoke Chunks
Carving board
Butcher’s twine

Preparation

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Easy recipe steps:

1. Rinse the pork belly with cold water and pat dry.

2. Trim pork belly into a nice rectangular shape, trim away excess fat if necessary.

3. With the tip of a utility knife you can now make a lot of holes in the skin. The more the better.

4. Place the pork belly in a deep dish and sprinkle a thick layer of salt over the skin. Leave this one rest overnight in the refrigerator.

5. Remove the pork belly from the refrigerator and rinse it with cold water. Now pat it dry thoroughly with paper or dry cloth. It is important that the skin is dry.

6. Place the pork belly with the meat side up. Shallowly cut the meat crosswise with a sharp knife.

7. Rub the Mediterranean seasoning generously over the meat and rub it into the incisions.

8. Roll up the belly button and tie it closed with butcher’s twine. (get help with this as it rolls fast back again!)

9. Prepare the BBQ for indirect cooking at 140-150 degrees C.

10. Place the porchetta on the grill until a core temperature of 70 degrees C is reached.

11. Place some smoking wood on the smoldering coals.

12. Now increase the temperature of your BBQ to 220°C – 240°C, this way we will make the skin crispy. Do this for about 20 minutes until the skin is nice and crispy. If this is not yet the case, leave it continue cooking. But keep a close eye on the porchetta and avoid burning it.

13. Let the meat rest for 10 minutes so that the juices can develop redistribute in the flesh.