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1
Let the pork belly sit at room temperature for 2 hours.
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2
(Note: this time is not included in the prep time.)
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3
Make a spice blend by combining the lemon zest, garlic, rosemary, toasted fennel seeds, bay leaves, salt and pepper.
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4
Trim off as much skin/fat as you can from the pork belly.
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5
If you dont trim the fat, youll have a chewy rubbery piece of skin inside your porchetta.
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6
Place the pork belly skin-side down on your clean kitchen counter.
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7
Spread the spice rub, onions, parsley and breadcrumbs over the surface..
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8
Tightly roll up the pork belly, into a log, and tie the roast crosswise at 1-inch (2 1/2 cm) intervals with butchers string.
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9
Heat your grill with the rotisserie set up, setting one side for indirect heat.
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10
Insert the grill rotisserie spear into the center of the roast.
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11
Rub the porchetta with olive oil and a good amount of salt.
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12
Put the pork onto the rotisserie, over the indirect heat.
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13
Let the porchette roast for 2-4 hours until the skin is crisp and dark golden brown, and the center temperature is about 140F (60C).
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14
Use indirect heat.
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15
Remove it from the heat when done.
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16
Let the Porchetta rest for about 20 minutes before serving.
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17
Slice the porchetta and serve in a hamburger bun and/or with a good salad.
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18
Enjoy!
