Porchetta Recipe

I made this Porchetta recipe last Thanksgiving for my family and it was a big hit. The flavour achieved from roasting the Porchetta in a charcoal grill brings depth and smokiness. Hope everyone will enjoy the recipe.

Porchetta Recipe

Ingredients:
– 1 piece of pork belly about 8-10 lbs
– 1/2 cup of peeled garlic
– 1/2 bundle of flat leaf parley
– 2 tablespoons of rosemary
– 2 tablespoons of thyme
– 2 tablespoons of oregano
– 3 tablespoons of salt
– 2 tablespoons of black pepper
– 1/4 cup of olive oil

Cooking Instructions:
1. Rinse pork belly with cold water, pat dry, and leave on baking tray.
2. Score the pork belly on meat side into 1.5-to-2-inch squares. (Do not cut through the skin)
3. Put all the remaining ingredients in a food processor to chop and mix into a coarse paste. 4. Spread the paste all over the pork belly evenly and into the cuts made earlier.
5. Rolled up the pork belly and tie with kitchen twine.
6. Skewer the rotisserie stick through the center of the rolled up pork belly and secure in place.
7. Prepare your charcoal grill according to model and brand instructions.
8. Divide burning charcoal into two trays and place on each side of skewer.
9. Place a drip tray in the middle to capture the meat juice. (Do not discard meat drippings. Good to use to make side dish like roast potatoes or mushrooms.)
10. Close the grill lid for 5 minutes to bring the grill temperature to 400 degrees.
11. Open the grill lid, set the rotisserie skewer in place, turn on the rotisserie feature, then close the grill lid back on.
12. Let the roast to go for 1 hour and 15 minutes to 1.5 hours.
13. Remove Porchetta from rotisserie and serve hot.

Note: If you want to make roast potatoes or mushrooms as a side dish to go with your meal. Season your potatoes and mushrooms with salt and pepper then toss in the drip tray 30 minutes before the end of the roast.