Porchetta on the BBQ rotisserie (Pork rolled with a delicious stuffing)
Porchetta is an Italian speciality which I have adapted to cook using my rotisserie on a Weber Kettle. In this video I have used loin and belly, which you can buy as one piece if you go to a butcher.
Porchetta is pork with garlic and herbs and ever so easy to make yourself. Cooking it on the rotisserie helps keep the meat moist whilst the crackling will be crisp and crunchy. The garlic and herb flavours pass through the pork for a delicious dinner, and fantastic sandwiches the following day.
Cooking on the rotisserie barbecue stacker, I started the cooking off with the lid on the kettle barbecue. To slow things down after an hour and stop the pork burning I took the lid off but added extra charcoal to keep it really hot inside the barbecue.
This was 2.25kg of pork.
For the Porchetta stuffing;
Pine nuts, toasted and set to one side
Some olive oil, and when you think that's enough, add a bit more
One onion, diced
Six garlic cloves (or a really generous squeeze from a purée tube)
1 1/2 tspn of coarse ground black pepper
1/2 jar of provençal herbs
1/2 tspn celery salt
1 tspn dried sage (fresh leaves would be fantastic, just lay them in there)
2 slices of white bread, cubed
Scott Rea's butcher's knot tying masterclass;
• How To Tie A Butchers Knot. Professional B...
Barbecue Stacker courtesy of http://www.BarbecueStacker.com
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