Porchetta on the BBQ

Let the pork belly sit at room temperature for 2 hours. (Note: this time is not included in the prep time.)

Make a spice blend by combining the lemon zest, garlic, rosemary, toasted fennel seeds, bay leaves, salt and pepper.

Trim off as much skin/fat as you can from the pork belly. If you don’t trim the fat, you’ll have a chewy rubbery piece of skin inside your porchetta.

Place the pork belly skin-side down on your clean kitchen counter. Spread the spice rub, onions, parsley and breadcrumbs over the surface..

Tightly roll up the pork belly, into a log, and tie the roast crosswise at 1-inch (2½ cm) intervals with butcher’s string.

Heat your grill with the rotisserie set up, setting one side for indirect heat.

Insert the grill rotisserie spear into the center of the roast. Rub the porchetta with olive oil and a good amount of salt. Put the pork onto the rotisserie, over the indirect heat. Let the porchette roast for 2-4 hours until the skin is crisp and dark golden brown, and the center temperature is about 140℉ (60℃). Use indirect heat. Remove it from the heat when done.

Let the Porchetta rest for about 20 minutes before serving. Slice the porchetta and serve in a hamburger bun and/or with a good salad. Enjoy!