A delicious porchetta made simple with our Weber Greek seasoning for that moreish herb flavour infused throughout the meat. The secret to the crackling is starting with a good piece of pork and setting your barbecue up correctly to roast at high temperatures in order to crackle the skin.
- 30 cm long pork loin with belly attached, skin on
- 6 teaspoons Weber Greek Seasoning
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon sea salt (salt flakes are best)
- Butcher’s twine
Lay the pork out flat, flesh side up. Sprinkle Weber Greek Seasoning on the flesh side of the pork belly. To prepare the porchetta, view our grill skill on how to prepare, score and truss a porchetta.
Ensure your barbecue is clean and free from any grease or debris. Prepare the barbecue for indirect cooking over high heat (220°C-260°C).
Lightly coat the outside of the porchetta with olive oil and season all over the outside with sea salt.
Once the barbecue has preheated, roast the pork over indirect high heat, with the lid closed, for 25 to 30 minutes or until the skin is crackled (avoid lifting the lid too much).
Once the skin has crackled, reduce the temperature of the barbecue down to indirect medium heat (roast setting-190° to 230°C). Continue to roast the pork at indirect medium heat for the remaining cooking time, or until the internal temperature reaches 60°C for a medium result (approximately 60 to 90 minutes longer). The internal temperature will continue to rise 3°C to 6°C while it’s resting (final doneness temperature for Pork is 63°C for medium, 68°C for medium well).
Once the pork has cooked, leave to rest for 15 minutes before carving.
Tips for Buying: It is best to buy a piece of skin-on pork loin with the belly attached from the butcher. Avoid buying vacuum sealed pork, which has been packed in plastic, as it is much harder to crackle.
Scoring a pre-rolled (trussed) roast: If the butcher hasn’t already scored the skin; Score the skin at 1cm intervals around the roast, being careful not to cut the twine.
Scoring a piece of pork loin and belly (not yet rolled/trussed): If the butcher hasn’t already scored the skin; score the skin at 1cm intervals along the length of the roast. If needed, remove a section of the rind from above the loin meat. This is done because if you roll the belly around the loin and there is rind wrapped up inside the roast, this will be rubbery when you serve it.
Trussing: tightly roll the roast, and truss with butcher’s twine.
If the pork has cooked but the rind hasn’t crackled, remove the rind and return the rind to the barbecue and roast over indirect medium heat (190°C to 230°C) for 15 minutes to crackle whilst the pork roast is resting.