Grilled Porchetta Recipe
By: Mikkel Lunde.
Pitmaster: Badboy Butchers BBQ
Make this delicious tasting Italian roast, which is perfect for the weekends, holiday seasons, and when the weather gets cold. A Porchetta is a great combination of pork belly and pork loin wrapped tightly with a great tasting filling. This version is slowly cooked on the grill making the roast keep all its amazing flavors.
For this recipe, we use the CookPerfect Wireless Thermometer.
Ingredients:
- 1 pork belly, boneless
- 1 pork loin
- 2 large shallots
- 3-4 cloves of garlic
- 1 lemon, zested
- 1 bundle of fresh parsley
- 3-4 sprigs of sage
- Fresh dill
- 4 tbsp. olive oil
- Salt & pepper
Method:
Step 1: Roll the pork belly, and make sure the rind is not stuck on the inside of the roast.
![Step 1: Roll the pork belly, and make sure the rind is not stuck on the inside of the roast.](https://cdn.shopify.com/s/files/1/0558/3044/6234/files/Step_1_-_Roll_the_pork_belly_and_make_sure_the_rind_is_not_stuck_on_the_inside_of_the_roast._480x480.png?v=1635775138)
Step 2: Cut the rinds off where necessary
![Step 2: Cut the rinds off where necessary](https://cdn.shopify.com/s/files/1/0558/3044/6234/files/Step_2_-_Cut_the_rinds_off_where_necessary_480x480.png?v=1635775159)
Step 3: Trim the loin down to size so it rolls up neatly
![Step 3: Trim the loin down to size so it rolls up neatly](https://cdn.shopify.com/s/files/1/0558/3044/6234/files/Step_3_-_Trim_the_loin_down_to_size_so_it_rolls_up_neatly_480x480.png?v=1635775179)
Step 4: Chop the herbs and grate the garlic and lemon. Mix with onion and olive oil.
![Step 4: Chop the herbs and grate the garlic and lemon. Mix with onion and olive oil.](https://cdn.shopify.com/s/files/1/0558/3044/6234/files/Step_4_-_Chop_the_herbs_and_grate_the_garlic_and_lemon._Mix_with_onion_and_olive_oil._480x480.png?v=1635775211)
Step 5: Add the mixture to the inside of the roast. Roll up tightly and tie it up with butcher’s string.
![Step 5: Add the mixture to the inside of the roast. Roll up tightly and tie it up with butcher’s string.](https://cdn.shopify.com/s/files/1/0558/3044/6234/files/Step_5_-_Add_the_mixture_to_the_inside_of_the_roast._Roll_up_tightly_and_tie_it_up_with_butcher_s_string._480x480.png?v=1635775235)
Step 6: Set up the grill for indirect heating between 200-225℃.
![Step 6: Set up the grill for indirect heating between 200-225℃.](https://cdn.shopify.com/s/files/1/0558/3044/6234/files/Step_6_-_Set_up_the_grill_for_indirect_heating_between_200-225_._480x480.png?v=1635775258)
Step 7: Add tiny holes in the rind with the tip of a knife or a toothpick. Insert the CookPerfect Wireless thermometer and set the timer to 88℃.
![Step 7: Add tiny holes in the rind with the tip of a knife or a toothpick. Insert the CookPerfect Wireless thermometer and set the timer to 88℃.](https://cdn.shopify.com/s/files/1/0558/3044/6234/files/Step_7_-_Add_tiny_holes_in_the_rind_with_the_tip_of_a_knife_or_a_toothpick._Insert_the_CookPerfect_Wireless_thermometer_and_set_the_timer_to_88_._480x480.png?v=1635775278)
Step 8: Once the roast is done, let it rest for at least 30 minutes.
![Step 8: Once the roast is done, let it rest for at least 30 minutes.](https://cdn.shopify.com/s/files/1/0558/3044/6234/files/Step_8_-_Once_the_roast_is_done_let_it_rest_for_at_least_30_minutes._480x480.png?v=1635775297)