Forget everything you thought you knew about pork belly. This BBQ rotisserie porchetta recipe takes this humble cut to a whole new level of deliciousness. Imagine succulent pork belly, generously seasoned with aromatic herbs and spices, rolled into a mouth watering masterpiece.
Here's how to create this culinary masterpiece:
Prepping the Pork Belly:
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Dry and Score: Pat the skin of your pork belly dry with paper towels. Using a sharp knife or a Jaccard meat tenderizer, score the skin in a criss-cross pattern. This helps render the fat and creates that irresistible crackling. Leave the pork belly uncovered in the fridge overnight. This crucial step dries out the skin, promoting maximum crispiness.
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Season and Roll: Generously season the meat side of the pork belly with Nailed Chicken Rub (or your favourite blend of herbs and spices). We're talking a good amount here, folks! Roll the pork belly tightly and secure it with butcher's twine at regular intervals.
Firing Up the BBQ:
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BBQ Prep: Prepare your Weber Kettle (or similar BBQ) for indirect cooking. Place lit charcoal in charcoal baskets on either side of the kettle, leaving the centre empty. Make sure all vents are fully open for maximum heat.
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Rotisserie Setup: Skewer the rolled porchetta onto your rotisserie attachment, ensuring it's balanced for even cooking.
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Oil and Season: Lightly brush the skin with olive oil and sprinkle with salt. This enhances the crackling and adds another layer of flavour.
The Roasting Process:
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Crackling Time: After an hour, check the progress of the crackling. It should be starting to puff up and turn golden brown.
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Temperature Control: If you're happy with the crackling, partially close the bottom vent to lower the cooking temperature. This ensures the porchetta cooks through evenly without burning the skin.
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Internal Temperature: Use a meat thermometer to monitor the internal temperature of the porchetta. Cook until it reaches 75°C (167°F). This guarantees a safe and succulent result.
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Rest and Revel: Once cooked, remove the porchetta from the BBQ and let it rest for at least 20 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavourful.
Serving Suggestion: Slice the porchetta and serve it with your favourite sides. Roasted vegetables, creamy mashed potatoes, and a crisp salad are all excellent choices.
Prepare to impress your friends and family with this show-stopping BBQ rotisserie porchetta. It's the ultimate crowd-pleaser!