Porchetta from the rotisserie

2500 grams of pork belly I had straw pork

1 tablespoon fennel seeds

3 tablespoons of fresh rosemary

3 tbsp fresh sage

8 clove(s) garlic

2 lemon(s)

80 grams white wine

sea salt

Wash and finely chop the sage and rosemary. Peel the garlic and chop into small cubes. Next, wash the lemons and grate off the yellow skin.

I also grated the fennel seeds in a mortar. If you like the taste, you can also use a little more fennel seed.

Mix the herbs (fennel seeds, rosemary, sage, garlic and the lemon zest) with the white wine.

I laid the pork belly lengthways on a kitchen board and carefully cut away half of the skin. The kitchen knife should be freshly sharpened, as this is the easiest way to do this.

Rub the pork belly all over with a little salt. Now place the skin side on the board and spread the herb mixture evenly over it and roll up tightly.

I tied the pork belly every 2 cm with kitchen string. It is best to leave the pork belly to marinate in the fridge for 12 hours.

Bring the prochetta to room temperature before grilling.

Prepare the grill to 180 degrees. I covered one half with a deflector stone and had direct heat on the other half.

Now the porchetta can go on the rotisserie and take a turn.

The porchetta should have a core temperature of 78 - 82 degrees at the end. You can't be so precise with pork belly, as it stays juicy for a long time.

For me, it took about 1.5 - 2 hours until it was ready.


Have fun & bon appétit!