Ingredients
- 1X Pork Belly Approximately 30Cm X 25Cm Loin Removed
- Olive Oil
- Salt
- Stuffing:
- 5 Garlic Cloves, Crushed
- 2 Lemons, Zested
- 1 Teaspoon Chilli Flakes
- 1 Teaspoon Salt
- 10 Sprigs Oregano
- 3 Sprigs Rosemary
- 20 Sage Leaves
- 3 Tablespoons Olive Oil
Instructions
- In A Food Processor Blend All Of The Stuffing Ingredients Together To Make A Thick Paste.
- To Prepare The Porchetta, Place The Pork Skin Side Up And In A Landscape Position. From The Left Hand Side Remove The Skin From Approximately ¼ Of The Piece Of Pork, To Prevent The Skin Being Rolled Inside Of The Porchetta.
- Horizontally Score The Skin, If Not Already Done. Flip The Meat Over And Score The Flesh All Over So The Herb Stuffing Will Penetrate Into The Meat.
- Set Up Your Braai For Indirect Cooking At 230°C To 260°C.
- Spread The Herb Mixture Evenly All Over The Meat. Roll The Pork Up, Starting With The Side With No Skin. Secure With String. Dry The Skin Of The Pork. Rub A Little Oil Into The Skin. Give The Skin A Good Coating Of Salt. To Estimate The Cooking Time, Measure The Meat Through Its Thickest Part And Cook For 1 Minute Per Millimetre. For Example If The Porchetta Is 90Mm Thick, Cook For 90 Minutes.
- Once The Braai Has Preheated, Place The Porchetta On And Cook For 20 Minutes.
- After 20 Minutes, Adjust The Burner Control(S) To The Normal Roast Setting. Cook For The Remaining Time. For A Perfect Result The Internal Temperature Will Be 71°C, Keeping In Mind, Once You Remove The Roast From The Heat And Allow It To Rest The Temperature Will Continue To Rise 5-10°C.
- Preparation Time: 20 Minutes
- Braai Time: 90 Minutes
- Total Time: 120 Min
- Serves: 4-6
- Skill Level: Easy
- Cooking Method: Indirect Heat
- Braai Temperature: 230°C-260°C
- Core Temperature: 71°C
- Equipment: Instant-Read Thermometer, Precision Grill Tongs
What Do You Need? Recommened Tools
Instant-Read Thermometer
R299.00
Precision Grill Tongs
R549.00
