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Porchetta
Serves 6-8 Starters and mains
Ingredients
- 1.5kg pork middle, skin scored at 1cm intervals
- 8 garlic cloves, sliced
- 2tbsp rosemary leaves
- 2tsp fennel seeds, toasted
- 1tsp black peppercorns
- 1½tsp salt
- 2tbsp finely grated lemon zest
- 2 onions, roughly chopped (optional)
- 2tbsp softened lard or olive oil
Method
Preheat the barbecue to 120- 140C. The Egg should be on Indirect set-up, the convEGGtor in the legs-up position with the stainless-steel grid on top of the convEGGtor legs.
Lay the pork, skin-side down, on a chopping board and remove all the bones. Use a pestle and mortar or a spice grinder to smash the garlic, rosemary, fennel seeds,
peppercorns, salt and lemon zest together into a rough paste. Smear the paste in a thick layer all over the meat, then roll it up tightly, starting on the loin side.
Tie the meat tightly with butcher’s string at 3cm intervals to form a cylinder of regular thickness. Put the pork in a roasting rack in a drip tray with the onions, if using, and the lard or olive oil, burp the Egg and open, and roast the pork for 2-4
hours to an internal temperature of 75C, basting every 20 or so minutes. The roasting tray will catch any liquid so you can use it as a baste.
Cooking with the dome closed prevents the temperature soaring, so the longer you can leave it to cook, the better. Once the pork is cooked, burp the Egg and remove the pork, then leave to rest for at least 30 minutes before slicing to serve.
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