Porchetta on a rotating spit
Ingredients
Ingredients
3
kg
Pork belly with rind
20
Piece(s)
Fresh basil leaves
200
g
red pesto
2
Teaspoon(s)
Fennel seed
2
Tablespoon(s)
Spice mix for roast pork
3
Piece(s)
Sprigs of rosemary
8
Tablespoon(s)
Salt
Some
Pepper
Preparation
1. Cut the roast open in the middle, just to the edge, and fold out to create a flat surface. Spread the red pesto evenly on the inside, sprinkle over the fennel seeds and arrange the fresh basil leaves evenly on top. Sprinkle the outside with the spice mix for roast pork.
2. Then roll up the roast as tightly as possible and tie with roasting string.
3. Dissolve 8 tablespoons of salt in 2 liters of water and pour into a large roasting tin. Add the porchetta and place the roasting tin on the barbecue in a zone with indirect heat. Leave the meat to simmer for 45 minutes, turning occasionally to soften the rind.
4. Remove the roast from the brine and leave to cool for 30 minutes. Then slide the rotisserie spit through lengthwise, secure the meat with the fastening hooks and place on the grill. Place a grill pan underneath to catch the juices and switch on the rotisserie motor and back burner to grill the porchetta for 2.5 hours. After the first half hour, baste the meat regularly with the cooking juices every 15 minutes.
5. The porchetta is cooked at a core temperature of 80° C. Leave to rest for 5 minutes, then cut into slices with a serrated knife and serve.
