Take your favourite crispy pork belly and merge it with the sunday pork roasts of your childhood - this is roast pork like you've never experienced it before!
With crispy crackling, perfectly cooked flesh and a luscious apple and herb stuffing, this porchetta is the pride of the plate.
Serve it with traditional roast veges, or your favorite steamed greens as a lighter option, but most importantly, enjoy that crackling crunch!
- 1.5-2kg Pork Belly
- Maldon or Kosher salt
- 1 apple, grated
- Zest of one lemon
- 1 tsp garlic, crushed
- 1/2 cup herbs (thyme, sage, parsley), finely chopped
Method - Meat prep
Complete these steps 2-3 days before cooking to ensure outstanding crackling.
Remove any excess fat from pork belly and trim to a tidy rectangular shape.
Score fat at 1cm intervals down the length of the pork, in the direction in will be rolled (longest side), then move pork to a shallow oven dish, flesh side down.
Spread a generous handful of salt over the pork skin, pushing it down in to the scored cuts, then leave uncovered in the fridge to dry out the fat layer.
Each day, dry the fat side with a paper towel, and add salt to keep skin coated.
Method - Stuffing
Remove pork belly from fridge a few hours before cooking.
In a small bowl, mix together the apple, lemon zest, garlic and chopped herbs.
Place pork skin side down on a board and spread the flesh with the stuffing mix.
Roll the pork up in to a tight roll and secure tightly with butcher’s twine.
Method - Cooking
- Prepare grill for indirect high temp cooking with coal on each side of the grill.
- Position rolled pork on the centre of the grate and cook for 1 hour.
- After 1 hour, the crackle should be well and truly set. Probe meat for temperature, and if target of 63°C has not been reached, limit bottom vent to reduce temperature and continue to monitor temp until ready.
- Preheat oven to 250°C fan bake.
- Place rolled pork in to a metal roasting dish, and position in the centre of the oven, and cook for 20-40 minutes until fat layer has puffed and crackled.
- Once the pork has crackled, reduce heat to 180°C and cook for a further 20 minutes.
- After this time, probe meat for temperature, and if target of 63°C has not been reached, continue to cook, checking temperature every 10 minutes until target is reached.