Cooking Time4-5 Hours
- 2.5 kg Pork Belly
- 600g Pork Loin
- 8 cloves garlic
- 2 sprigs fresh Rosemary
- 2 sprigs fresh thyme
- 2 tsp black pepper corns
- 2 tsp sea salt
- 2 tsp fennel seeds
- 2 Tbsp white wine
- 1/2 cup dried apricots
THE DAY BEFORE
Prepare the pork belly by removing any rib bones on the underside.
Use a utility knife to score the skin at roughly 5mm intervals, as this will help with rendering the fat that’s beneath the skin, resulting in perfect crackling.
Rub the skin side only with coarse salt and leave uncovered in the fridge overnight.
ON THE DAY
Remove the pork belly from the fridge and pat dry before liberally coating the belly (both sides) with ProQ Herbylicious rub.
Toast the fennel seeds in a dry frying pan, until they become fragrant (you can smell them).
Finely chop the dried apricot.
Make a paste with the garlic, fennel seeds, rosemary, thyme, sea salt, black pepper corns and white wine using a pestle and mortar. Mix the paste with the chopped apricots.
Lay the pork belly skin side down and evenly coat with the herb and apricot mixture. Place the pork loin onto the belly and roll as tightly as possible. Use butchers string to tie it together at 2cm intervals.
Insert the rotisserie rod and push the rotisserie forks into each end and tighten, making sure that the Porchetta is central and evenly balanced. Place onto the stacker. We recommend using the rotisserie with 2 stackers to start with, the bottom stacker can be taken out if more heat is required. A medium heat is best.
A simple way to test the heat is as follows: Place your hand over the fire at the height where the rotisserie will sit…if you need to pull your hand away after 2 to 4 seconds, the heat is high. If you need to pull your hand away after 5 to 7 seconds, the heat is medium. If you need to pull your hand away after 8 to 10 seconds, the heat is low.
Light some charcoal in one half of the charcoal basket, then place both stackers onto the base unit. Wood “splits”, or wood chunks can be added every now and then to add smoke flavour and increase the heat slightly.
Once the internal temperature of the pork reaches 160°F (70°C) remove and rest the joint for at least 30 minutes. Remove the crackling. Thinly slice, serve and enjoy.