Porchetta is a great centrepiece for any table.

Originating in Italy, it is now cooked all around the world and the variations of seasoning is so vast.

Using the belly and loin muscle of a pig, with the skin on. The meat side is seasoned, then the whole belly and loin is rolled up, tied and placed in a fridge to air dry the skin for 24 hours before roasting.

As with all my recipes I run through the selection, preparation, seasoning, BBQ set up, times and temps, so you can recreate this recipe at home.

As always, cheers for watching

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Main Ingredients:
3.3kg (7.2lbs) pork belly with loin and skin on
Butchers twine
1 tablespoon of olive oil for the skin
1 teaspoon of kosher salt for the skin


Pork Seasoning Ingredients:
2 tablespoon of olive oil
6 to 8 cloves of crushed garlic
Zest of one lemon
1 tablespoon of chopped rosemary
1 tablespoon of chopped sage
1 tablespoon of chopped thyme
½ teaspoon of kosher salt
½ teaspoon of coarsely ground black pepper








Items Used:
57cm (22”) Weber Kettle
Chimney Starter
2 x charcoal baskets
Rotisserie
Heat proof gloves
Lump charcoal
Fire lighters







Feeds: 6 to 8

Style of cooking: Rotisserie roasting

Preparation Time: 24 hours

Cook Time: 1 hour and 30 minutes

Rest Time: 33 minutes

Cuisine: Italian / Australian

Hydration: 4 x beers

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