Porchetta, this Italian gift from the gods. Pork belly filled with herbs. Here I leave the skin on and grill it really crispy on the rotisserie .
If you want to get a handle on indirect and direct heat, we have our guide to grilling methods , and for internal temperatures on pork you’ll find the pork temperature guide.
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Instructions Here's how: Mix all the brine ingredients together Heat until the sugar and salt have dissolved completely. Let it cool completely. Add the whole pork belly, put it in the fridge and let it sit for at least a day Take it out and rinse it for a while under running water. Carefully cut the skin off the rest of the pork belly. Boil the skin for about 15 min (This is so it will "pop" later and get really crispy) Take it out and dry it thoroughly. Then score the skin all the way through, with about ¼ in between the cuts Cut the pork belly open so it becomes like a sheet of paper. Pound it out with a saucepan or other suitable tool Finely chop the herbs Mash the herbs into a paste in a mortar and spread it over the sheet of meat. Roll up the sheet of meat tightly Then lay the skin upside down, place the "meat roll" on it, roll the skin around it and tie it firmly with kitchen twine. Make sure there isn't a double layer of skin. If that happens, cut away a piece of the skin so it fits perfectly. Salt generously all around the skin. Get the grill ready for indirect grilling at about 345°F Thread the rotisserie spit through the porchetta Make sure it sits evenly. Support it with the rotisserie forks. Grill indirect to an internal temperature of 136°F. When you've reached 136°F, move the charcoal baskets directly under the porchetta. It needs to be really hot here, so if your briquettes are on their last legs, top up with fresh, newly lit ones. Open the lid and watch the skin pop and turn crispy. When the skin is a beautiful brown and crispy, you should have an internal temperature of about 149°F, and then it's ready to serve. Cut into thin slices and serve with whatever sides you like.
