Ingredients

  • 3kg pork loin, belly piece attached, skin on
  • 4 cups (1L) Willie Smith's Apple Cider
  • 4 tablespoons of fennel seeds, roasted and ground
  • 2 tablespoons of coriander seeds, roasted and ground
  • 1 tablespoon of cumin seeds, roasted and ground
  • 2 tablespoons of sea salt
  • 1 tablespoon of cracked black pepper
  • olive oil
  • butchers twine

Method

  1. Trim excess fat from rib section of pork belly then score skin.
  2. Rub whole pork loin thoroughly with spices.
  3. Pour cider into deep-sided tray.
  4. Place pork flesh side down in tray and leave for 2 days to marinate in fridge.
  5. Remove pork loin from marinade and dry off with paper towel.
  6. Place large cake rack on tray.
  7. Lay pork on rack (skin up) and return to fridge to dry out for 1 day.
  8. Heat BeefEater® Signature BBQ to low to medium heat.
  9. Remove pork from fridge and place on workbench to bring to room temperature.
  10. Roll pork starting at loin side into tight roll.
  11. Secure roll with butchers twine then position on rotisserie skewer.
  12. Place pork belly in BeefEater® Signature BBQ and cook for at least 4 hours.
  13. Using BeefEater® BUGG® Digital Thermometer check internal temperature of pork. Recommended to cook porchetta medium (72°C) or until desired.
  14. Rest porchetta in warm place with foil for 30 minutes before slicing.

Serving suggestion of slaw and green beans topped with crisply crackling