Prepare the pork belly

Ensure pork belly is completely boneless then score the outside of it with a sharp knife, making sure not to cut through the skin into the meat.

Make some light cuts on the inside of the pork belly, then spread all remaining ingredients evenly on the inside of the belly.

Roll pork belly up then tie knots 2 inches apart using the butchers string.

Rub the skin in olive oil and salt, then leave for 1 hour at room temperature before cooking.

Prepare the barbecue

Preheat the coals, then add to the barbecue.

Note: Start with 10-12 coals per side of the barbecue, leaving a gap in the middle for the rotisserie. This is done so as not to burn the skin before cooking the meat.

Cook the porchetta on the barbecue

Add the porchetta onto the rotisserie and cook for approx. 2 hours, the aim is to get the internal temp to 75°C.

For the last 15 minutes move the coals directly under the pork and switch the rotisserie off leaving the skin side down over the coals. Monitor this to ensure the crackling doesn’t burn.

Serving

Rest the meat for 5 minutes then slice and serve.

Oven cooking method

Follow step 1 for preperation then:

Preheat oven to 180°C fan bake. Add porchetta to the oven and cook skin side up for 1 ½ hours or until internal temp is 75°C.

Turn the oven to grill and increase the heat to 220°C  to get the perfect crackling. This should take roughly 5-10 minutes, keep a close eye on this to ensure the cracking doesn’t burn.

Remove pork from oven and rest for 5 minutes before slicing and serving.