Rotisserie Porchetta

Name: Rotisserie Porchetta
Prep time: 6 h
Cook time: 6 h
Total time: 6 h
Yield: 10
Cuisine: Global
Ingredients: 1 Tbsp whole black peppercorns; 2 teaspoons crushed red pepper; 1 Tbsp fennel seed; 10 servings Type of fire: three-zone split; 1 Tbsp finely chopped fresh rosemary; 2 Tbsps finely chopped fresh sage; 2 teaspoons finely chopped fresh thyme; 3 medium cloves tablespoon freshly minced garlic (about; 1 medium Grill heat; 1 teaspoon lemon zest; 2 kilograms whole boneless pork belly; 1 kilograms whole pork loin, trimmed of silverskin and excess fat (about; 79 milliliters salt; 2 liters cold water; 59 milliliters white sugar

Rotisserie Porchetta might be just the main course you are searching for. One serving contains 1479 calories, 59g of protein, and 133g of fat. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 10. Head to the store and pick up peppercorns, rosemary, thyme, and a few other things to make it today. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert.

Instructions

To make the brine: In a large bowl, whisk together water, salt, and sugar until solids are dissolved. Submerge pork loin in brine.

Ingredients you will need

Pork Loin

Brine

Sugar

Water

Salt

Equipment you will use

Whisk

Bowl

Place in refrigerator and brine for 2 hours.

Ingredients you will need

Brine

Place peppercorns and fennel seed in a cast iron skillet over medium-high heat; toast spices until fragrant, about 2 minutes.

Ingredients you will need

Fennel Seeds

Peppercorns

Spices

Toast

Equipment you will use

Frying Pan

Transfer to a spice grinder and process until coarsely ground.

Transfer spice mixture to small bowl and mix in sage, rosemary, garlic, thyme, crushed red pepper, and lemon zest. Set aside.

Ingredients you will need

Red Pepper Flakes

Lemon Zest

Rosemary

Garlic

Thyme

Sage

Equipment you will use

Bowl

Lay pork belly, skin side down, on a large cutting board. Score flesh with a sharp knife at an angle about every inch. Repeat in opposite direction to create a diamond pattern. Season pork belly liberally with salt.

Ingredients you will need

Pork Belly

Salt

Equipment you will use

Cutting Board

Knife

Sprinkle rub evenly across pork belly, using hands to pat rub into meat and cut crevices.

Ingredients you will need

Pork Belly

Meat

Dry Seasoning Rub

Remove pork loin from brine; pat dry with paper towels.

Ingredients you will need

Pork Loin

Brine

Equipment you will use

Paper Towels

Place in center of pork belly.

Ingredients you will need

Pork Belly

Roll pork belly around pork loin so it fully encases loin. Tie roll close with butcher twine about every inch.

Ingredients you will need

Pork Belly

Pork Loin

Roll

Equipment you will use

Kitchen Twine

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on either side of the charcoal grate and place a foil pan between the two piles of coals. Cover grill and allow to preheat for 5 minutes. Run spit of the rotisserie through middle of pork roll and secure ends with rotisserie forks.

Ingredients you will need

Pork Roll

Equipment you will use

Grill

Aluminum Foil

Frying Pan

Place on the rotisserie, cover, and cook at medium heat until skin has darkened and crisped and pork registers 155ºF when an instant read thermometer is inserted into the thickest part of the meat, about 3 hours, replenishing coals to maintain temperature as needed.

Ingredients you will need

Meat

Pork

Equipment you will use

Kitchen Thermometer