Rotisserie Porchetta Recipe | Juicy And Flavorful Pork Belly Pork Tenderloin

pork belly

🥗Healthier: pork loin

💰Cheaper: pork shoulder

Pork loin is leaner, while pork shoulder is more affordable.

fennel seeds

🥗Healthier: anise seeds

💰Cheaper: caraway seeds

Anise seeds provide similar flavor, while caraway is more economical.

white wine

🥗Healthier: chicken broth

💰Cheaper: water with vinegar

Chicken broth adds flavor without alcohol, while vinegar with water mimics acidity.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola is a budget-friendly alternative.

Take a 5 lb pork belly and place it on a rack to dry the skin.

Use a meat tenderizer to poke holes in the pork skin to help it become crispy.

Butterfly the pork belly completely open.

Season the inside of the pork belly with salt and pepper.

Rub minced garlic mixed with olive oil all over the inside of the pork belly.

Sprinkle fresh thyme, rosemary, parsley, and tarragon on the inside.

Add fennel seeds generously on the inside of the pork belly.

Butterfly and hammer out a pork tenderloin to make it uniform, then lay it flat inside the pork belly.

Roll the pork belly tightly around the pork tenderloin.

Tie the rolled pork belly with butcher twine, starting in the middle and working your way out.

Dry the skin in the refrigerator for at least 4 hours or overnight for crispy skin.

Prepare the Weber kettle for indirect cooking at about 300°F.

Insert a spit rod through the center of the rolled porchetta and secure it.

Cook the porchetta on the Weber kettle for about 30 minutes before checking the temperature.

After about 45 minutes to an hour, check the porchetta; it should be around 350°F and the skin should be looking good.

Insert a probe thermometer into the porchetta, aiming for a final temperature of 145°F.

Once the porchetta reaches 145°F, check it in a few spots to ensure it is cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens