RomanItalian
Spit-Roasted Porchetta
by Chef Max Mariola · 1.1M subscribers on YouTube
Chef Max Mariola prepares an artisanal porchetta cooked on a spit barbecue. Pork neck is seasoned with rosemary, fennel seeds, and salt, wrapped in pork skin, and slow-roasted over coals for hours until the skin is crackling and the meat is tender and flavorful.
- Cook
- 4h 30min
- Difficulty
- medium
Ingredients
5 items- Collo di MaialePork neck, deboned with skin attached
- Pork RindPork skin, used to wrap the meat
- RosemaryFresh rosemary, chopped
- Fennel FrondsWild fennel or fennel seeds
- SaltSea salt, to taste
Method
- Ask your butcher to debone a pork neck (collo di maiale), leaving the skin (cotenna) attached.
- Season the meat generously with chopped rosemary, fennel seeds, and salt.
- Wrap the seasoned meat tightly in the pork skin and tie securely with kitchen twine to form a compact roll.
- Mount the rolled porchetta onto a spit, securing it with the spit stoppers so it does not rotate on its own.
- Prepare a charcoal or wood fire and position the spit high above the coals so the meat cooks slowly for 4-5 hours, allowing the fat to render and the skin to crisp.
- Rotate the spit continuously or set it to rotate automatically during cooking.
- After 4-5 hours, when the skin is golden and crackling and the meat is tender, remove the porchetta from the spit.
- Let it rest for a few minutes, then slice and serve.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
