Porchetta
Rolled and stuffed porchetta. Rotisserie porchetta. Spit roasted pork. Rolled and stuffed pork belly cooked on rotisserie.
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Cooking tools:
- Grill
- Rotisserie
- Roasting rack
- Instant-read thermometer
- Drip pan
- Cutting board
- Butcher's twine
- Aluminum foil
- Stove
- Saucepan
- Mixing bowl
- Measuring spoon
- Measuring cup
- Refrigerator
Ingredients
- 2 kg pork belly with the ribs removed (scored down the joint's skin)
- 100 g raisins
- 100 g dried apricots
- 75 g pine nuts
- 5-10 sage leaves (coarsely chopped)
- ½ bunch flat leaf parsley (coarsely chopped)
- 200 g spiced sausage meat (or 4 sausages with the skins removed)
- 4 cloves garlic (coarsely chopped)
- olive oil
- Maldon salt
- 1 tsp black pepper (coarsely ground)
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