RomanItalian
Porchetta al BBQ
by Chef Max Mariola · 1.1M subscribers on YouTube
Pork porchetta cooked on a spit over charcoal, with crispy skin and tender meat. Served with a simple tomato and cucumber salad.
- Cook
- 5h
- Difficulty
- hard
Ingredients
6 items- Pancia di Maiale (Porchetta)Pork belly with skin
- TomatoesTomatoes
- Cetriolo (Barattiere o Carosello)Cucumber or barattiere/carosello melon
- Red OnionRed onion
- SaltSalt
- Olive OilOlive oil
Method
- Pierce the skin of the pork belly with a knife or fork.
- Thread the pork belly onto the spit and secure with the provided forks.
- Position the spit over the charcoal barbecue, away from direct heat, and set it to rotate slowly.
- Cook for 4-5 hours, until the skin is crispy and the meat is tender.
- Meanwhile, prepare the salad: dice tomatoes, cucumber (or barattiere/carosello) and red onion. Season with salt and olive oil.
- Once cooked, remove the porchetta from the spit, let it rest briefly, then slice and serve with the salad.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
