Perfect Porchetta on a kettle

Preparation & Cooking Time: 20 min prep & 90 min cooking
Serves: 6-8


Thanks to Weber for this one

  • 1x pork belly approximately 30cm x 25cm loin removed
  • Olive oil
  • Salt


  • 5 garlic cloves, crushed
  • 2 lemons, zested
  • 1 teaspoon chilli flakes
  • 1 teaspoon salt
  • 10 sprigs oregano
  • 3 sprigs rosemary
  • 20 sage leaves
  • 3 tablespoons olive oil


Step 1In a food processor blend all of the stuffing ingredients together to make a thick paste.

Step 2To prepare the porchetta, place the pork skin side up and in a landscape position. From the left hand side remove the skin from approximately of the piece of pork, to prevent the skin being rolled inside of the porchetta.

Step 3Horizontally score the skin, if not already done. Flip the meat over and score the flesh all over so the herb stuffing will penetrate into the meat.

Step 4Set up your barbecue for indirect cooking. Please refer to your handbook for further instructions. Preheat your barbecue for pork crackling roasting.

Step 5Spread the herb mixture evenly all over the meat. Roll the pork up, starting with the side with no skin. Secure with string. Dry the skin of the pork. Rub a little oil into the skin. Give the skin a good coating of salt. To estimate the cooking time, measure the meat through its thickest part and cook for 1 minute per millimetre. For example if the porchetta is 90mm thick, cook for 90 minutes.

Step 6Once the barbecue has preheated, make adjustments to the burner control(s) if required for the high roast pork crackling setting. Place the porchetta on and cook for 20 minutes.

Step 7After 20 minutes, adjust the burner control(s) to the normal roast setting. Cook for the remaining time. For a perfect result the internal temperature will be 71C, keeping in mind, once you remove the roast from the heat and allow it to rest the temperature will continue to rise 5-10C.