How to Cook Rotisserie Pork Belly Porchetta

Introduction to Rotisserie Pork Belly Porchetta

There are so many foods that Italy is renowned for, we’re not here to talk about pizza and pasta though. Rotisserie pork belly porchetta is a stunning Italian classic.  Packed full of vibrant herbs, with a little help from our favoured ally, garlic. And boasting a rich crackling skin to top it all off.

This is a serious feast for the senses, so roll your sleeves up and get involved. Porchetta is a rolled, seasoned pork belly roast that will give you that perfect crispiness and tender meat we all dream about, especially when cooked on a rotisserie. The rotisserie method means you get an even, golden cook. Just to add to the joy, the juices stay locked in. Each morsel has that heady combination of moistness, crunch, and, most importantly – deliciousness.

In this guide, we’ll walk you through our tried and tested steps to inspire you to create your own crowd-pleasing rotisserie porchetta. With tips on everything from selecting the perfect cut to the seasoning, rolling, and cooking methods, you’ll be well-prepared to master this Italian favourite at home. If you’re not salivating by the time you have finished reading this, then frankly, we’re concerned. Seek help.

What is Porchetta?

Porchetta (pronounced pore-KET-ta) is a traditional Italian roast. Typically, pork belly is used, but a combination of pork belly and loin works well too. With roots in central Italy, it is often front and centre at celebratory meals. It is also often served at outdoor festivals, markets, and anywhere that community is at the heart of the meal. Traditionally, it’s prepared with a mix of aromatic herbs, garlic, and fennel seeds that all come together to create a flavour profile that really packs a delicious and fresh punch.

With fresh rosemary, sage, and thyme as the stars of the show, garlic, fennel, and sometimes citrus zest or chili flakes play equally important supporting acts. These ingredients complement and cut through the natural richness of the pork belly. If you think about all the taste boxes that so many revered cuisines lean on, you’ll see that many of them are ticked here. When cooked on a rotisserie, these flavours harmonise beautifully and are further enhanced by a basting process as the fats render down.

Choosing the Right Cut of Pork Belly

As we mentioned before, selecting a good quality cut of meat will take you a long way toward achieving a perfect porchetta.

• Skin-On Pork Belly: This is key. This is how you’ll get a crispy, crackling exterior. The thickness of the skin allows it to crisp up beautifully while the underlying fat renders down slowly, adding a real depth of flavour to the meat.
• Good Balance of Meat and Fat: Look for a pork belly with evenly distributed fat and meat layers. The fat will keep the meat juicy as it cooks, while the meaty layers provide the substance and add to the overall richness.
• Quality and Freshness: As always, fresh is best. We always advise going for a locally sourced, high-quality cut. You will definitely notice the difference between that and a less well-cared-for product.

Ingredients for Classic Porchetta Seasoning

Seasoning is where it is at for Porchetta. Here are the classic ingredients and also a bit about what each one contributes and why that is a good thing:

• Fresh Herbs (Rosemary, Sage, Thyme): These are classic Italian herbs that bring a very evocative, woody, earthy aroma. This elevates the meaty goodness with a deep herbaceous flavour while also adding a little hint of freshness.
• Garlic: Non-negotiable! An absolute must-have, garlic does a lot of the heavy lifting here and chimes so perfectly with the chunky herb family.
• Fennel Seeds: Fennel provides a subtle licorice note that is so iconic to porchetta. We know it is not the most well-known of seasonings, but it is inexpensive, and you will be happy you gave it a go. It pairs wonderfully with the natural sweetness of the meat.
• Salt and Pepper: Essential. Not just for flavouring the meat but also for achieving crispy skin. Salt helps draw moisture out of the skin, aiding in the crackling process.
• Optional Additions:
  • Citrus Zest: Lemon or orange zest adds that zing, cutting through the richness of the fat and meat.
  • Chili Flakes: These need no introduction. Don’t be too heavy-handed, though; even if you like it hot, you’ll drown out all the other beautiful flavors.
  • Additional Herbs (Parsley, Basil): Adds depth to the herb blend for a more complex flavour. We recommend looking up an Italian Salsa Verde if you want more flavour inspo.

Preparing the Pork Belly

Fail to prepare = prepare to fail. This process is key to unlocking Porchetta’s incredible flavour and texture. Here’s a step-by-step guide. Don’t worry, it isn’t complicated:

1. Scoring the Skin: Score the pork belly skin in a crosshatch or parallel pattern with a very sharp knife. Be careful not to cut too deeply, you want to hit the fat not the flesh itself. This scoring means that the fat can render down better during the cooking. This results in a crispier crackling. Win!
2. Drying Out the Rind: We always advocate patting the pork belly dry with paper towels and then leaving it uncovered in the refrigerator overnight. This drying time draws out moisture from the skin and then helps it crisp up during the cooking.
3. Butterflying the Pork Belly: Carefully butterfly the pork belly by slicing it open horizontally to create a flat surface but without cutting the whole way through. This will make the seasoning and rolling processes easier, and you’ll get better flavour distribution. This tutorial will show you how to prepare the pork belly.
4. Seasoning the Meat:
   • Rub the inside of the butterflied pork belly with whatever combination of salt, pepper, crushed garlic, fennel seeds, and chopped herbs you’ve decided on.
   • Sprinkle with any optional seasonings, such as citrus zest or chilli flakes, if desired.
   • Massage the seasonings into the meat and make sure that your dispersal is even.

Rolling and Securing the Porchetta

Rolling and securing the pork belly is important to make sure you get a well-cooked and visually stunning porchetta. Follow these simple steps, and you’ll be fine:

1. Rolling the Meat: Starting from one end, tightly roll the pork belly to create a uniform log shape. A tight roll helps the meat cook evenly, retains the juices and seasonings, and makes it easier to carve.
2. Securing with Butcher’s Twine: Use butcher’s twine to tie the rolled porchetta at regular intervals. This helps to keep it secure during rotisserie cooking and also helps keep its shape. If you’re new to tying, consider checking out a video tutorial for guidance, it is quite a pleasing and easy process when you know how.

Setting Up the Rotisserie

Before you get into the cooking proper, ensure that your rotisserie setup is ready to go:

• Follow the Manufacturer’s Instructions: Of course, make sure you properly assemble your rotisserie. It needs to be secure and stable.
• Balancing the Meat: Carefully balance the porchetta on the rotisserie spit. This will give you even cooking and turning. As with everything in life, balance is key!

Cooking the Porchetta on the Rotisserie

With your porchetta secured on the rotisserie, let’s get this show on the road.

1. Temperature Guidelines: Aim for medium heat to avoid burning the exterior. A temperature of around 180°C (350°F) is ideal. Much as if you were using a standard oven.
2. Cooking Time: Generally, porchetta takes about 2 to 2.5 hours, depending on thickness. However, the internal temperature is the best gauge. Undercooked pork is not your friend. You can find meat thermometers easily online, and they range from very cheap to insane pricing levels, depending on how much of a gadget fan you are.
3. Achieving Perfect Crackling:
   • Begin with the porchetta closer to the heat to encourage the skin to crisp.
   • Once the skin has crackled, raise the height of the rotisserie to finish cooking the meat evenly and avoid burning.
   • Rotate continuously to avoid any hot spots/overexposure and to ensure a nice, even browning.

Testing for Doneness

To ensure your porchetta is perfectly cooked, use these methods:

• Internal Temperature: Use a meat thermometer to check that the internal temperature has reached around 60°C (140°F) for a juicy, tender roast.
• Visual and Texture Cues: The skin should be golden-brown and crispy, while the meat should feel firm to the touch with a slight bounce.

Resting and Carving the Porchetta

After cooking, allow the porchetta to rest:

1. Resting: Let the porchetta rest for 20-30 minutes. This step is crucial, as it allows the juices to redistribute, resulting in a greater depth of flavour.
2. Carving: Use a sharp carving knife to slice through the crispy skin and reveal the layers of juicy, seasoned meat inside. Carve into 1-2 cm thick slices for serving.

Serving Suggestions and Sides

Rotisserie porchetta pairs beautifully with a range of sides that bring out its flavours while letting it speak for itself:

• Roasted Baby Potatoes: A classic side, a hero side. With crispy edges and soft centres, these are perfect for soaking up any extra juices and seasonings that the porchetta leaves behind.
• Rocket Salad: The peppery bite of rocket (arugula) offers a fresh, contrasting flavour to the rich porchetta while also being super quick and easy to prepare.
• Grilled Vegetables: Simple grilled Mediterranean vegetables like zucchini, bell peppers and onions are natural bed-fellows to this dish.

For condiments, consider serving with a dollop of mustard, apple sauce, or a salsa verde for a touch of brightness.

Conclusion

Making rotisserie pork belly porchetta may seem like a big undertaking, but each step builds on the next to create a dish that’s well worth the effort. It might be a little time-consuming, but we love it and think you will, too. From choosing the right cut to seasoning, rolling, and cooking to perfection, every detail contributes to an impressive, mouthwatering result. With its crispy crackling and juicy interior, porchetta is bound to be the star of any BBQ or gathering.