There’s something primal, almost magical, about cooking over an open flame. The crackle of heat, the way food transforms into succulent, flame-kissed perfection – it’s an experience that begs to be shared outdoors. And what better way to celebrate that experience than with a recipe that pushes your grill’s potential? Enter pork belly porchetta! Forget the dry, overcooked pork roasts of yesteryear. This ain’t your grandma’s recipe. We’re talking about succulent, melt-in-your-mouth pork belly, its skin crackling like a crispy symphony under the watchful eye of your Bull rotisserie motor & infrared back burner. Let’s get grilling!
Ingredients
- 3-4 pound skinless pork belly
- 1 tablespoon fennel seeds
- 1 tablespoon black peppercorns
- 1 tablespoon rosemary leaves
- 1 tablespoon sage leaves
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 6 ounces sun dried tomato pesto store bought
- 1 garlic clove minced
- 1 tablespoon olive oil
Instructions
- In a mortar and pestle or spice grinder, grind together the fennel seeds, black peppercorns, rosemary leaves, sage leaves, salt, and red pepper flakes. Alternatively, you can use a food processor.
- Place the pork belly skin-side up on a cutting board. Using a sharp knife, score the skin in a diamond pattern, being careful not to cut into the meat. Season with with salt and olive oil.
- Turn the pork belly over and score the inside in a diamond pattern, being careful not to cut into the meat. Spread the herb rub and sun dried tomato pesto all over the inside of the pork belly.
- Roll up the pork belly tightly, starting from the short end. Tie the roll at regular intervals with butcher’s twine.
- Before placing the pork onto the spit, we want to center, set, and secure the right rotisserie fork with the rear infrared burner on the Bull BBQ. This assures the pork will be properly centered over the burner when time to cook. Center the right fork and tighten it to secure it into place with pliers. Skewer the spit through the center of the pork, securing it into the preset fork. Now slide and secure the second rotisserie fork onto the pork, tightening it in place with pliers.
- Cooking on the Rotisserie: Remove the grill grates from the Bull Angus Grill. Place an aluminum tray under to catch the drippings. Preheat grill for 15 minutes, using indirect heat by turning two outside burners on medium heat and leaving the two center and rotisserie burners off. Using the Bull pit mitts, place the rotisserie spit with positioned pork onto the Bull rotisserie motor. Turn the rotisserie motor on, turn the two outside burners to medium, double-check that the pork rotates properly, and close the lid. Allow the pork to cook for about 60 minutes without opening the lid, and continue cooking until the internal temperature reads 160 degrees. At this point turn off all the burners and turn on the infrared burner. Grill the pork belly for a few more minutes until the pork belly develops a deep golden and crispy crust. Turn off the infrared burner, and rotisserie motor, and carefully remove the pork belly.
- Let the pork belly rest for 10 minutes before slicing and serving.
Notes
- You can also add other herbs and spices to the rub, such as thyme, oregano, or garlic powder.
- Serve the porchetta with your favorite dipping sauce, such as chimichurri or salsa verde.
