Perfect Porchetta


  • 1x pork belly approximately 30cm x 25cm loin removed
  • Olive oil
  • Salt


  • 5 garlic cloves, crushed
  • 2 lemons, zested
  • 1 teaspoon chilli flakes
  • 1 teaspoon salt
  • 10 sprigs oregano
  • 3 sprigs rosemary
  • 20 sage leaves
  • 3 tablespoons olive oil


Step 1
In a food processor blend all of the stuffing ingredients together to make a thick paste.

Step 2
To prepare the porchetta, place the pork skin side up and in a landscape position. From the left hand side remove the skin from approximately ¼ of the piece of pork, to prevent the skin being rolled inside of the porchetta.

Step 3
Horizontally score the skin, if not already done. Flip the meat over and score the flesh all over so the herb stuffing will penetrate into the meat.

Step 4
Set up your braai for indirect cooking. Please refer to your handbook for further instructions. Preheat your braai for pork crackling roasting.

Step 5
Spread the herb mixture evenly all over the meat. Roll the pork up, starting with the side with no skin. Secure with string. Dry the skin of the pork. Rub a little oil into the skin. Give the skin a good coating of salt. To estimate the cooking time, measure the meat through its thickest part and cook for 1 minute per millimetre. For example if the porchetta is 90mm thick, cook for 90 minutes.

Step 6
Once the braai has preheated, make adjustments to the burner control(s) if required for the high roast pork crackling setting. Place the porchetta on and cook for 20 minutes.

Step 7
After 20 minutes, adjust the burner control(s) to the normal roast setting. Cook for the remaining time. For a perfect result the internal temperature will be 71°C, keeping in mind, once you remove the roast from the heat and allow it to rest the temperature will continue to rise 5-10°C.

Prep Time: 20 mins
Cook Time: 90 mins
Difficulty: Medium
Servings: 6-8

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