Classic Porchetta
Loin of Pork stuffed with herbs and spices
Servings 8 people
Equipment
- BBQ / Smoker
- Rotisserie
Ingredients
- 4 kg Boneless pork loin with the skin on
- Filling
- 50 g fresh flat leaf parsley
- 30 g fresh rosemary
- 50 g fresh chives
- 30 g fresh thyme
- 50 g fresh sage
- 100 g fresh breadcrumbs
- 2 tablespoons fennel seeds - crushed
- 2 cloves fresh garlic or a good bunch of wild garlic
- zest of 1 lemon
- 1 tablespoon sea salt
- 1 teaspoon crushed chilli
- ½ teaspoon black pepper
- A good glug of olive oil to mix everything
Instructions
- Setup your smoker/BBQ for indirect cooking / Rotisserie, approximate temperature 170 C.
- Make the filling by finely chopping all of the herbs and garlic, crushing the fennel seeds and mixing all the ingredients in a bowl – add enough olive oil to moisten the mixture – this will help keep the pork moist.
- Take the pork, and lay it flat skin side up on a board. Using a sharp blade score the skin and sprinkle with salt and pepper. Turn the meat over so that it is skin side down. Butterfly the eye of the loin so that you have a large surface area. Pack the open meat with stuffing mixture and roll up tightly, so that the skin is left on the outside. Tie the whole thing together with butchers twine or butchers elastic.
- Thread onto the rotisserie ensuring that it is tightly held. Put the pork into the smoker/BBQ and cook indirect rotisserie with a foil or baking tray underneath the meat.
- Cook for 2-3 hours (lid on) at around180C or until the pork is cooked (you should look for an internal temperature in the centre of the loin of approximately 60C).
- To finish crisping up the Pork Skin, switch the rotisserie off with the skin facing the fire.
- Rest the pork for at least 30 minutes before removing the string and carving.