PORCHETTA

Porchetta on a "Weber" Rotisserie, Oven or Kamado.

Serves 3 to 4 People per kg

METHOD:

Rub coarse salt liberally over the skin.

Let rest for 1hr to 24 hrs, chilled.

Rub salt off with a cloth or paper towel.

Skewer onto your rotisserie.

Ensure the fire is hot and cook over indirect heat for 30 mins and then 2.5 to 3 hrs on medium-to-low (or until internal temp is 64 DegC).

Increase temp to hot (add more preheated hot coals) to create the crackling. Watch closely as it's fairly quick.

(Do not have coals directly under the Porchetta as the dripping fat will create flames, potentially burning the crackling and resulting in a bitter taste).

Once crackled / crispy remove from the fire and rest it for 15 minutes before eating.

OVEN / KAMADO:

Put a grid above a dish to catch the dripping fat at 200 DegC for 30 mins. Turn temp down to 120 DegC (64 DegC internal temp), for 2.5 to 3 hrs.

Turn temp up to 240 DegC for about 20 mins for crackling. Watch closely as it happens fairly quickly and can burn.