Get ready to tantalise your taste buds with a mouthwatering Porchetta cooked on the rotisserie, brought to you by Cotton Tree Meats. This recipe features a pre-rolled Porchetta roast, slowly cooked to perfection over indirect heat. The Porchetta is first refrigerated overnight to enhance the flavours, then brought to room temperature before cooking. The roast is secured on the rotisserie, and the skin is rubbed with oil and salt flakes to create a crispy crackling. As it rotates over medium heat, the Porchetta reaches an internal temperature of 85˚C, ensuring succulent and tender meat. Towards the end of cooking, the coals are moved to the middle of the firepit, allowing the skin to crackle all around. After resting, the string is removed, and the Porchetta is sliced into delectable medallions. Enjoy the perfect combination of tender meat and crunchy crackling in this unforgettable Porchetta dish that will impress your guests at any gathering.
Ingredients
- Pre-rolled Porchetta roast.
- Salt flakes
- Olive Oil
Method
- Remove your roast from its packaging and place in your fridge on a wire rack uncovered overnight.
- Take the Porchetta from the fridge and leave it out to bring it up to room temperature 2hrs before cooking.
- Set your firepit or rotisserie for indirect cooking and make sure the heat is of a medium temperature.
- Get your rotisserie rod in through your Porchetta and secured, then rub the skin with a little oil and season with salt flakes 30 minutes prior to adding it to the heat.
- Making sure the Porchetta is not directly over the coals, continually add fuel to keep it at temperature. It should take around 2 to 2.5hrs to get to an internal temperature of 85C.
- Once at temperature, move the coals back to the middle of the firepit and periodically stop the rotisserie skin facing down towards the heat to get it to crackle. Once that portion has crackled, move the rotisserie through its cycle until the entire Porchetta has crackled up.
- Remove from the heat and leaving the rotisserie rod in to rest for 10-15 minutes, in this time, remove the string from the roast.
- Remove the rotisserie rod from the Porchetta and slice into medallions.
Tips & Tricks
- For the crunchiest crackle its best to leave your porchetta in the fridge for a minimum 24hrs, however, it can be done in 4hrs at a pinch, just make sure you wipe any moisture off the skin with a paper towel before setting it in the fridge.
- Porchetta is a seasoned and rolled pork belly and will not hold crackle from the start of the cook like a traditional pork roast, which is why we create the crackle at the end.
- Use scissors as the easy way to remove the string around the porchetta, the indentation mark left behind is essentially your cutting mark to slice the perfect Porchetta medallion for you to serve up.
