Stuffed bbq porchetta

Porchetta stuffed with Serrano ham wrapped pork tenderloin, replacing the traditional butterflied pork belly.

The ham protected the tenderloin, making for a perfect slice of porkiness from start to finish.

Using as a binder (bbq classic!) for my herby layer, using chopped parsley, onions, garlic, rosemary and thyme, with some salt and pepper.

To keep it in place, I used butcher’s twine across the entire joint every 3-4cm to ensure even cooking throughout.

Smoking with apple chips and using orange slices in the water pan giving it a beautifully balanced hint of fruit.

Yield: -10+

Author: Live to BBQ

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Stuffed BBQ pork porchetta

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Prep time: 30 MinCook time: 2 H & 30 MTotal time: 3 Hour

IngredientsUSMetric

• 2.5kg pork belly
• 750g pork tenderloin
• 150g Serrano ham
• 1 shallot
• 1 garlic bulb
• 1 tbsp chopped parsley
• 1 tbsp chopped thyme
• 1 tbsp chopped rosemary
• 1 tbsp chopped dijon mustard
• Pinch of salt & pepper

Handy equipment list

• Butcher’s twine
• Baking rack

Instructions

Meat preparation

1. Take your pork belly and score the skin width ways, or in a diamond pattern. Sprinkle the entire joint of meat with salt, and place it in the fridge to let the dry brine process work.
2. Tip: Start the night before, or at least 1 hour before you start cooking, to give the salt time to work into the meat.

General preparation

1. Up to an hour before you start cooking, take your pork tenderloin and remove any excess fat and silver skin. Season with salt and pepper, and place to one side.
2. Roll out 2 sheets of clingfilm onto the worktop, and place your parma ham to match the length of your tenderloin.
3. Place your seasoned tenderloin on top, and roll your serrano ham widthways with the cling film to create a wrap. Place this in the fridge to set whilst you prepare the pork belly.
4. Finely chop up your shallot and herbs (rosemary, thyme, parsley, garlic) and mix with the dijon mustard.
5. Take your dry brined pork belly and lay it skin-side down, covering your meat with the herby mustard mix.
6. Now take your serrano ham-wrapped pork tenderloin out of the clingfilm and place it on top of the pork belly. Roll again widthways, with the skin going the entire way around the porchetta.
7. Using butcher's twine, make a loop around the entire porchetta, and tie in 3-5cm intervals up the entire joint. The porchetta is now ready to cook!

Cooking

1. Preheat your oven/BBQ to 175C (160C fan-assisted).
2. Place the porchetta onto a V-shaped roast rack - if not available, a normal roasting rack will be ok.
3. In a roasting pan or underneath the rack in the oven or BBQ, add 500ml* of boiling water and slices of oranges. This will catch any dripping fats and become the base of an amazing sauce to serve with the final dish.
4. *Be sure that the water does not touch the skin.
5. Note: if using a BBQ rotisserie
6. Be sure to check the maximum weight of your rotisserie setup, and have enough space for the entire porchetta to rotate with a drip pan beneath.
7. Cook for ~25 minutes per 500g of porchetta. If your total weight is 3kg, then the cooking time for this stage would be ~2.5 hours.
8. You’re aiming for an internal temperature of ~55C inside the tenderloin before you need to think about the crackling finish.
9. If you’re looking for a crispier crackling, turn the oven/BBQ temperature up to 225C and check every 60-90 seconds (this will go quickly!). If you’ve got a grill function or a side burner on a rotisserie, now is the time to turn this on.
10. Tip:
11. Rotate the porchetta so you’re roasting each side evenly throughout this final stage.
12. If you’ve already got the crackling you’re aiming for, take the internal temperature to 60C and remove it from the oven.
13. Rest covered in tented foil for at least 20 minutes before slicing.

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