Porchetta
Porchetta is a traditional roast pork dish which is rolled with herbs and originates from central Italy. Many regions in Italy will have their own versions with variations on what herbs or additional ingredients are used. The cuts of meat will often vary, it could be just belly or loin with belly attached. I like to use belly. The trick then is to slow roast it so that the fat breaks down almost self basting the meat and the skin gets nice and crispy over time. Here's my take on this dish.
1 kg pork belly
10ml Dijon mustard finely chopped
10g fresh rosemary finely chopped
10g fresh oregano finely chopped
10g fresh thyme stalks removed finely chopped
10g fresh flat leaf parsley finely chopped
2 bay leaves finely chopped
5g fresh sage finely chopped
2 cloves garlic finely grated
10ml olive oil
10g maldon sea salt
Pepper
Butchers twine
Score the skin, taking care not to cut too far into the meat
Lay the belly flat and make an incision in the middle and start to cut until you have almost reached the other side so it folds out flat like a book, take care not to cut all the way through
Mix the herbs and garlic together
Smear the Dijon on the meat and then spread on the herbs
Season with salt and pepper
Start to roll the meat up until it forms a round and secure with the butchers twine to keep it in place
Oil the skin and season well with salt
Set your BBQ up for indirect cooking at 220c initially
2 cloves garlic finely grated
10ml olive oil
10g maldon sea salt
Pepper
Butchers twine
Score the skin, taking care not to cut too far into the meat
Lay the belly flat and make an incision in the middle and start to cut until you have almost reached the other side so it folds out flat like a book, take care not to cut all the way through
Mix the herbs and garlic together
Smear the Dijon on the meat and then spread on the herbs
Season with salt and pepper
Start to roll the meat up until it forms a round and secure with the butchers twine to keep it in place
Oil the skin and season well with salt
Set your BBQ up for indirect cooking at 220c initially
Then lower the heat to 120c and continue to cook for 6 hours, if your roasting joint is larger, then you will need to cook for much longer
Allow the meat to rest in a warm place for at least 30 mins before carving
Allow the meat to rest in a warm place for at least 30 mins before carving
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