Porchetta

Bob built and rotisseried a Porchetta this weekend with Mad Jacks recipie

Trim up and lay out your pork belly skin down

Spread the savory ingredients onto the exposed flesh

Rub it in good

Roll and truss the pork belly to prepare for cooking

1. Layout and cross score your pork butt
2. Rub inside of belly with:
   • Kosher Salt
   • Chilli Flakes
   • Toasted Fennel Seeds
   • Toasted Rosemary
   • Black Pepper
   • Lemon Zest
3. Layer on to of Rub:
   • Bunched Parsley
   • Bunched Fresh Rosemary
   • Fennel TOps, Chopped
4. Lay butterflied pork loin on to seasoned pork belly
5. Rub pork loin with rub from above
6. Roll tightly so belly edges touch
7. Tie with butchers twine using cross-over butchers loop
8. Chill 12 hrs
9. Skewer on rotisserie rod – make sure holding forks are tight – the roast will contract as you cook.
10. Coat roast lightly with EVOO
11. Roast over medium coals for 2  hours
12. After about 1/2 hour juices should start to drip
13. Sprinkle with salt rub occasionally
14. After 1-1/4 to 1-1/2 hours internal probe temp should be 145-150
15. Increase heat to crisp skin if not already there
16. At internal temp of 165 remove from heat
17. Rest

Serving

1. Slice 1/4 to 3/8 inch onto Ciabatta Rolls
2. Garnish with Cracklins and Verde sauce