Pork Belly Porchetta

Mike Lang

Fuel Type:
  • People

    Serves 8

  • Prep Time

    12 h

  • Grilling Time

    4:30 h


the Ingredients

Porchetta E82 A6153
  • Completed step Pork belly, skin-on, 6–8 lbs
  • Completed step 1 teaspoon fennel seed
  • Completed step 1 tablespoon black pepper
  • Completed step 2 tablespoons kosher salt, divided
  • Completed step 1 teaspoon red pepper flakes
  • Completed step ½ teaspoon dried sage
  • Completed step 5 cloves garlic, grated
  • Completed step 1 tablespoon olive oil

Special Equipment

  • butcher's twine
  • rotisserie

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  • In a skillet over medium heat, toast the fennel seed and black pepper until fragrant, 1–2 minutes. Transfer to a spice grinder and pulse until coarsely chopped. Mix spice grind with 1 tbsp kosher salt, red pepper flakes, and sage.
  • Remove 1/4 of the pork belly skin. With the pork belly meat side up and using a sharp knife, score the meat every inch, making a criss-cross pattern. Flip the pork belly over and score the skin horizontally.
  • With the meat flesh side up, spread the garlic over the meat and into the criss-cross crevices. Repeat with the spice blend.
  • Starting with the pork belly skin side down on the the removed skin side, tightly roll. Secure with 7 pieces of butcher twine, equally spaced. Place the rolled pork belly on a sheet pan with a wire rack and refrigerate, uncovered, overnight.
  • Prepare the grill for indirect rotisserie cooking over medium heat (350º-450ºF).
  • Remove the pork from the refrigerator. Brush skin with olive oil and season with remaining salt.
  • Mount pork belly on the rotisserie spit and grill over indirect medium heat, 350º–450º F, until the internal temperature reaches 190º F with an instant-read thermometer, about 4– 4 1/2 hours. If the grill temperature drops, add a handful of unlit coals every hour.
  • Remove from grill and spit. Tent with aluminum foil and allow to rest for 30 minutes. Carve and serve.

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