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Rotisserie Stuffed Porchetta

Rotisserie Stuffed Porchetta

If you want to amaze your guests with a captivating culinary experience, Marcus Bawdon's flavourful porcetta recipe is sure to leave a lasting impression.


  • 4kg pork belly skin on 500g herby sausage meat
  • 4 tbsp each of finely chopped flat leaf parsley and thyme
  • 2 tbsp coarse sea salt
  • 1 tbsp coarse black pepper
  • 2 tbsp fennel seeds
  • A selection of veg to roast underneath

Marcus Bawdon said: "There are various things that you can stuff inside your porchetta, I went for a herby sausage meat and some extra parsley and thyme. You can make a few choices, if you want a larger porchetta, you can include some of the loin, which would be traditional or just pork belly for a thinner, quicker cooking porchetta."

Step 1: 

Have your butcher score the skin, then roll the porchetta once the sausagemeat is added, and securely tie it off. You may also request the butcher to include a strip of flattened pork fat along the seam side to retain juices and prevent them from escaping during cooking.

Step 2:

Load the porchetta onto the rotisserie so it is evenly balanced and secure with the prongs. 

Step 3:

Season the skin with sea salt, fresh ground black pepper and fennel seeds rubbed into the skin and scores.

Step 4:

Set your grills up with the two middle burners on almost full to give you 180°C, (adjust as necessary so your porchetta is over the main part of the heat to crisp up the skin).

Step 5:

Start the rotisserie motor turning and put the lid down. If there’s enough room you can leave the grills in and the Grillstream system will deal with the fats and juices for you. I chose to remove the grills so I could place my veg underneath, with the fat dripping onto them, adding extra flavour. You could pop some veg and chopped apples to roast underneath, with the fat dripping onto the veg to add extra flavour.

Step 6:

Cook for a couple of hours, until the skin has crisped up to make a nice crunchy crackling and the internal temperature of the pork belly has reached 80°C, you want the pork to be tender and the sausage meat cooked through.

Step 7:

Allow to rest for 30 minutes, then slice and serve.

Mark Milligan
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