Italian live-fire cooking is regional to the point of being local, but porchetta travels: belly wrapped around loin, seasoned heavily with fennel, garlic and rosemary, and turned slowly until the skin goes glassy.
At a glance
| Recipe | Method | Grill temp | Cook time | Pull at |
|---|---|---|---|---|
| Rotisserie Porchetta Over Charcoal | Rotisserie | 135 to 175°C (275 to 350°F) | 3 hr | 65°C (145°F) |
Techniques used
Rotisserie. Constant rotation, constant self-basting, no hot side to fight.