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.
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Cooking tools:
- Rotisserie
- Grill
- Grill frame
- Skewer
- Ember maker
- Mortar and pestle
- Food processor
- Butcher's twine
- Instant-read thermometer
- Carving knife
- Chef's knife
- Pastry brush
- Saucepan
- Refrigerator
- Serving platter
Ingredients
- 2.5kg boneless pork belly
- 1 tbsp fennel seeds
- 1 pinch ancho chilli flakes
- 4 garlic cloves
- Zest of 1 lemon
- ½ tsp cracked black pepper
- 1 tsp sea salt, plus more for the skin
- Rapeseed oil
- 300g 'nduja
- 250g butter
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