Pork Belly Porchetta on the Rotisserie

There's something almost magical about a joint slowly turning over a live flame — the fat rendering, the skin crackling, the whole thing filling the garden with that unmistakable roasting smell. Porchetta is the Italian classic that takes a rolled pork belly, stuffs it with herbs and garlic, and lets the rotisserie do the hard work. The result is gloriously crisp crackling wrapped around juicy, herb-scented meat. It's a proper centrepiece, and honestly, not as difficult as it looks.

Ingredients

• 1.5–2kg pork belly, skin on, boned and butterflied (ask your butcher)
• 6 garlic cloves, finely minced
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme leaves
• 2 tbsp fresh flat-leaf parsley, finely chopped
• 1 tbsp fennel seeds, lightly crushed
• 1 tsp dried chilli flakes
• Zest of 1 lemon
• 3 tbsp olive oil
• 2 tsp flaky sea salt (for the filling)
• 1 tsp freshly ground black pepper
• Extra flaky sea salt (for the skin)

Method

1. Score and dry the skin. Pat the pork belly thoroughly dry with kitchen paper — the drier the skin, the better the crackling. Score the skin at 1cm intervals with a sharp knife, cutting through the skin but not into the meat. Leave uncovered in the fridge overnight if you can; even a couple of hours air-drying helps.
2. Make the herb filling. Mix together the minced garlic, rosemary, thyme, parsley, crushed fennel seeds, chilli flakes, lemon zest, olive oil, salt and pepper into a rough paste.
3. Fill and roll. Lay the belly skin-side down on your board. Spread the herb paste evenly over the flesh, leaving a 2cm border at the edges. Tightly roll the belly from one of the short ends, keeping the filling tucked in as you go. Tie firmly with butcher's twine at 3–4cm intervals — the tighter the better to keep the filling in and the roll even on the spit.
4. Season the skin. Rub the outside liberally with flaky sea salt, pressing it into the score marks. This draws out moisture and helps the crackling blister and crisp.
5. Set up the rotisserie. Preheat your grill with the rotisserie burner or set up for indirect heat at around 190–200°C. Thread the porchetta onto the rotisserie spit, making sure it's balanced — an unbalanced roll will strain the motor and cook unevenly. Secure firmly with the rotisserie forks.
6. Cook. Roast on the rotisserie for 1 hour 30 minutes to 2 hours, depending on the size of your roll. The constant rotation bastes the meat in its own fat and renders the skin evenly all the way round. Keep the lid closed as much as possible.
7. Check the temperature. Your porchetta is ready when a meat thermometer inserted into the thickest part of the roll reads at least 75°C. The skin should be deeply golden and crackling — if it needs a final blast to crisp up, increase the heat for the last 10–15 minutes, keeping a close eye on it.
8. Rest. Remove the porchetta from the spit and rest on a board, loosely tented with aluminium foil, for 15–20 minutes before slicing. This lets the juices redistribute and keeps the meat beautifully moist.
9. Carve and serve. Remove the string and slice into rounds with a sharp carving knife or bread knife. Serve with roasted vegetables, soft bread rolls, or just on its own — it really doesn't need much.

Originally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.