Fire Cooked Porchetta on Argentinian Grill
Cook like the pros with open fire porchetta — a nduja-stuffed porchetta on a grill recipe by Ross Anderson, founder of Roam Catering, with smoky, crisp results.
Ingredients
- 2.5kg pork belly, boneless
- 1 tbsp of fennel seeds
- 1 pinch of ancho chilli flakes
- 1 lemon, zested
- 4 garlic cloves
- 1/2 tsp cracked black pepper
- 300g Nduja
- 250g butter
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