- 1x pork belly approximately 30cm x 25cm loin removed
- Olive oil
- 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
In a food processor blend all of the stuffing ingredients together to make a thick paste.
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.
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.
Set up your braai for indirect cooking. Please refer to your handbook for further instructions. Preheat your braai for pork crackling roasting.
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.
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.
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