Dining and Cooking
Italian Recipes

Christmas porchetta cooked in a Weber kettle



Christmas porchetta is a great centerpiece for any table.

Originating in Italy, it is now cooked all around the world and the variations of seasoning is so vast.

Using the belly and loin muscle of a pig, with the skin on. The meat side is seasoned, then the whole belly and loin is rolled up, tied and placed in a fridge to air dry the skin for 24 hours before roasting.

As with all my recipes I run through the selection, preparation, seasoning, BBQ set up, times and temps, so you can recreate this recipe at home.

As always, cheers for watching

#BBQ #barbecue #pork #rotisserie #porchetta #weber #schueysbbq

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Main Ingredients:
3.3kg (7.2lbs) pork belly with loin and skin on
Butchers twine
1 tablespoon of olive oil for the skin
1 teaspoon of kosher salt for the skin

Pork Seasoning Ingredients:
2 tablespoon of olive oil
6 to 8 cloves of crushed garlic
Zest of one lemon
1 tablespoon of chopped rosemary
1 tablespoon of chopped sage
1 tablespoon of chopped thyme
½ teaspoon of kosher salt
½ teaspoon of coarsely ground black pepper

Items Used:
57cm (22”) Weber Kettle
Chimney Starter
2 x charcoal baskets
Rotisserie
Heat proof gloves
Lump charcoal
Fire lighters

Feeds: 6 to 8

Style of cooking: Rotisserie roasting

Preparation Time: 24 hours

Cook Time: 1 hour and 30 minutes

Rest Time: 33 minutes

Cuisine: Italian / Australian

Hydration: 4 x beers

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30 Comments

  2. @chrishewitt4220

    I now have to get off me bum and go see my butcher! Need to get this in the fridge today if it's going to be on the Weber by tomorrow afternoon!

  3. @chuckdaman1509

    Love the grammar lesson for our American cousins. But…Ay tch, not, Hay tch. Beautiful looking porchetta. I have some pork belly, I was going to make bacon, but I think I'll make porchetta instead.

  4. @warrenbertrand290

    Schuey! What do you think about using a jaccard to pierce the skin before the cook, or perhaps before placing the pork in the fridge?

  7. @ryanperry9472

    Damn Schuey! This looks absolutely delicious! Love that you are using the rotisserie again! As always, thank you for making me laugh! You are super funny! Cheers from Oceanside CA mate!

  10. @cameronlong1705

    Mate you're a legend! I'm planning on making one of these for Chrissy lunch for the first time this year – and the exact same way. Thanks for doing test run for me. I'm gonna ask my butcher to butterfly it for me. I'll give him a cuddle for ya

  15. @cootie787

    So Smuttly awesome, and i love how the 1st Porchetta had 5 ties and the 2nd one has 7 ties ha ha ha, in all seriousness your an inspiration to us all from the beginner to the advanced. keep them Smutts coming.

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