PORCHETTA
I've mentioned a few times how much I love pork. Especially how versatile it is. Whether you want something fatty or something lean and light, pork has it all. For a big crowd you can't beat a rolled porchetta cooked on the rotisserie. Tasty, moist pork goodness.
I should probably mention that I put a video of me cutting a porchetta on Tik Tok and received a MASSIVE reaction of wannabe chefs exclaiming the dangers of pink pork. One claimed that I would be lucky to escape a dose of tape worm.
Pork historically has this bad reputation going back to the days of old. I can recall many times when I have been served rock hard pork chops by my older generation relatives. The case today however is - if you know that your pork has been sourced from a reputable farmer and reaches an internal temperature of 63C you are good to go. No tapeworms, I promise.
Ingredients
- 2 kg pre rolled porchetta joint Ask any butcher to roll this for you - it's worth it
Instructions
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Preheat the rotisserie grill to 160C.
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Pierce the pork through the centre with the rotisserie spike.
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Secure in place with rotisserie forks.
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Place the pork on the rotisserie on indirect heat and set to spin. This will prevent a towering inferno of pork flames.
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Check the pork every 30 minutes or so. If the skin is becoming black, move some of the coals further away from the pork.
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After approximately 2 hours check the internal temperature of the pork. Continue to check every half an hour until the internal temperature reaches 63C.
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At this stage, if you are a fan of crispy crackling... (Who isn't?!) increase the temperature to 230C and blast the outer layer for 15 minutes for the perfect crack.
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Remove the pork and allow to rest for 30 minutes.
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Cut the pork into slices and enjoy with fresh bread, apple sauce or even as a fabulous alternative roast dinner!
