WebRemove from the fridge and rub olive oil and flaked sea salt over the skin and into score marks. Light charcoal using a chimney. Set porchetta onto rotisserie. Cook porchetta …
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WebSeason the pork belly and roll into tightly. Wrap with the skin and secure. Place on a preheated grill with a drip tray underneath. Cook for 2 to 6 hours until an internal …
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WebInsert the rotisserie spear carefully through dead center and secure the meat with the tines. If you don't have a rotisserie, place the roast on a grill grate large enough to fit over the …
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WebSet the Porchetta onto the grill and turn on the rotisserie motor. Place a drip tray under the roast to catch the drippings, they can be used for gravy, roasting potatoes, and this will …
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WebProcedure. To make the brine: In a large bowl, whisk together water, salt, and sugar until solids are dissolved. Submerge pork loin in brine. Place in refrigerator and brine for 2 …
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WebLet the porchetta rotate on the rotisserie and check every 10 minutes to see how the skin develops. You want to see the fat rendering off and the skin crisping up and drying out. …
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WebHeat one tablespoon of olive oil in a heavy-bottomed frying pan to medium-high heat. Sauté the onion for 2 to 3 minutes until it just becomes translucent. Add the pork mince and fry …
WebCook the porchetta on a rotisserie at a low temperature until the meat reaches an internal temperature of 145 degrees F on a probe. Alternatively, cook the porchetta in the oven: …
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WebOn cook day remove the pork and take off the plastic wrap. Preheat your grill to around 300-320°F (149-160°C) and set up your rotisserie attachment. You can keep a close eye on …
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WebCook the Porchetta using indirect heat for 2 to 6 hours, until an instant-read thermometer reads an internal temperature of 150°F. Then turn off the two bottom burners and turn on …
WebPlace the rotisserie on to the grill and turn on the motor. Light the rear Infrared burner to high, between 300°F and 350°F. Allow the porchetta to cook for 1 ½ to 2 hours until the …
WebFlip over the pork belly and make a few shallow cuts into the meat. Sprinkle 2 1/2 tbsp of flaked salt and all the black pepper evenly over the meat side of the pork belly. In a small …
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WebPre-heat a woodfire oven to 300 degrees celcius (or 572F). Get the tray, and place the grill rack inside, then pour water into the bottom of it, making sure it doesn’t touch the …
WebPreparation. Preheat a rotisserie on a barbecue or a 163°C (325°F) oven. Unroll or butterfly your meat and set aside. 2. In a mortar and pestle or food processor, combine the fennel …
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WebPrep the porchetta. Roll the pork belly into a long log and then mark where the skin overlaps. Unroll and remove the skin from the overlapping part. 1 whole skin-on pork …
WebIf using a pork roast preheat the oven to 350 F. If using a pork belly preheat the oven to 300 F. Place a tablespoon or two of oil in a large heavy oven-proof skillet (I recommend cast …