Porchetta
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill , skewers, kitchen twine
Ingredients
• 1 piece of pork belly, with rind, boneless
• 2 tbsp fennel seeds
• 3 tbsp sea salt
• 1 tbsp coarse pepper
• 1 bulb of garlic
• Kitchen twine
You can find suitable grill equipment in our shop!
preparation
➊ Place the pork belly with the rind facing down. Cut off a good 4 cm of meat from the sides, but do not cut through or off the rind, leave it on. This way you will have enough rind left at the end to sew the roll up.
➋ Peel and finely chop the garlic, mix with the remaining spices and rub it into the meaty side of the pork belly. You can season the outer strips of meat and, if the size allows, roll them up. Wrap the pork belly and sew it up at the rind. ("I pierce the rind with a scalpel beforehand, that makes it easier.").
➌ Push the skewer through, place it in the grill and let the porchetta rind crack open at 220 °C direct heat. Then turn the grill down to around 120 °C indirect heat and grill until the core temperature reaches 60 °C. I cannot give an exact time here as this depends on the quality, size and heat of the grill.
Potato salad, lamb's lettuce and radishes go very well with it.
Recipe by Fabian Beck
Fabian Beck is a trained master chef. Today he runs the kitchen at the König-Ludwig-Haus Würzburg. Grilling is his great passion. He regularly competes in championships with his team "Smoking Cowboys" and has won the title of "Franconian Grill Master" among others. His book "Ceramic Grilling in Perfection" was published in October 2017. When it comes to grilled food, the Rieden native places particular emphasis on quality and regionality.
Recipe from FIRE&FOOD issue 03/2021
