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Porchetta with Chimichurri Sauce
INGREDIENTS
- Skin-on pork belly
- Salt
- Feta cheese
- Olive oil
To make the chimichurri sauce:
- 2 cups fresh parsley
- 4 to 5 garlic cloves, minced
- 2 tbsp dried oregano
- ½ to 1 tsp chili flakes, or 2 chili peppers
- ½ cup extra-virgin olive oil
- ⅓ cup red wine vinegar
- Salt and pepper to taste
How to Make PORCHETTA WITH CHIMICHURRI SAUCE
STEP 1:
Poke holes in the skin of the pork belly and cover with a generous amount of salt. Let dry in the fridge for 24-48 hours, the longer the better.
STEP 2:
Blend the listed ingredients to make the chimichurri sauce.
STEP 3:
The next day, cut the meat of the pork belly down the middle to improve surface area. Cover the butterflied pork with the chimichurri sauce and feta cheese. Roll it up so the skin is on the outside. Tie with string, and massage with olive oil.
STEP 4:
Prepare the pork for BBQ by inserting a rotisserie bar along with a ThermoPro TempSpike that allows for wire-free monitoring from a distance of 500 feet.
STEP 5:
Place the rolled-up pork belly on your rotisserie above hot coals. You should only be able to hold your hand under the pork belly for 2-3 seconds before it’s too hot. Let it spin for 2 hours, then light more charcoal to bring up the heat; be sure cover your grill with a lid. You want the temperature to rise to 450°F or more. This will take another 2-3 hours. If you aren’t getting crispy bubbles, continue cooking over the coals.
