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Perfect Porchetta

  • People

    Serves 6 to 8

  • Prep Time

    20 min.

  • Barbecue Time

    1:30 h

Serves 6 to 8
Prep Time
20 min.
Barbecue Time
1:30 h

the Ingredients

Porchetta Hero1 Web
  • 1 pork belly, about 30cm by 25cm, loin removed
  • Olive oil
  • Salt


  • 3 tablespoons olive oil
  • 20 fresh sage leaves
  • 10 sprigs fresh oregano
  • 5 garlic cloves, crushed
  • 3 sprigs fresh rosemary
  • Zest of 2 lemons
  • 1 teaspoon chilli flakes
  • 1 teaspoon salt
To have the title of a perfect porchetta, this recipe had to have flavour, crunchy crackling and tender meat. The addition of the herbs, lemon and chilli to the stuffing are a match made in heaven with the juicy pork and salty crackling.


  • 01 In a food processor blend all of the stuffing ingredients to make a thick paste.
  • 02 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 one-fourth of the piece of pork to prevent the skin from being rolled inside of the porchetta.
  • 03 Horizontally score the skin, if not already done so. Flip the meat over and score the flesh all over so the stuffing will penetrate into the meat.
  • 04 Spread the stuffing evenly all over the meat. Roll the pork up, starting with the side with no skin. Secure with kitchen string. Dry the skin of the pork. Rub a little oil into the skin. Give the skin a good coating of salt.
  • 05 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.
  • 06 Ensure your barbecue is clean and free from any grease or debris. Prepare the barbecue for indirect cooking over high heat (230° to 260°C).
  • 07 Roast the pork over indirect high heat, with the lid closed, for 20 to 30 minutes to crackle the skin; avoid lifting the lid during this time.
  • 08 Adjust the barbecue temperature to indirect medium heat (190° to 230°C), the roast setting, and continue to cook over indirect medium heat for the remaining cooking time, or until the internal temperature reaches 60°C for a medium result. The internal temperature will continue to rise 3°C to 6°C while resting (final doneness temperature for Pork is 63°C for medium, 68°C for medium well).
  • 09 Once the pork has cooked, leave to rest for 15 minutes before carving.

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