Golden crackling on the outside, juicy herb-scented pork inside. This rolled pork belly is made for the steady turn of the SpinFlame rotisserie and a relaxed afternoon around the fire.
Ingredients
- 2 kg skin-on pork belly, boneless
- 2 tbsp fine sea salt, divided
- 1 tbsp fennel seeds, lightly toasted and crushed
- 4 garlic cloves, finely grated
- 2 tbsp chopped rosemary and sage
- Finely grated zest of 1 lemon
- 1 tbsp olive oil
- Freshly ground black pepper
Method
- Dry the skin. Score the skin at 1 cm intervals without cutting into the meat. Rub with half the salt and refrigerate uncovered overnight. Pat completely dry before cooking.
- Season and roll. Turn the belly meat-side up. Mix the fennel, garlic, herbs, lemon zest, olive oil, pepper and remaining salt, then rub evenly over the meat. Roll tightly with the skin facing out and tie securely with butcher’s twine every 3 cm.
- Set the fire. Prepare a medium indirect fire, banking the coals to the sides with a drip tray beneath the pork. Aim for 170–180°C with the lid closed.
- Turn slowly. Centre and balance the roll on the spit. Cook for about 2½–3 hours, topping up the coals as needed, until the meat is tender and the centre has reached at least 63°C.
- Build the crackling. Add a layer of hot coals for the final 20–30 minutes. Keep the spit turning and watch closely while the skin blisters and crisps.
- Rest and carve. Rest for 20 minutes, then remove the twine and slice between the ties.
Fire notes
Balance the roll before lighting the fire. If one side keeps falling downward, reposition the spit or forks until the rotation feels even. Keep the meat over indirect heat so rendered fat falls into the drip tray rather than feeding flare-ups.
Food-safety note: Whole cuts of pork should reach at least 63°C (145°F), followed by a minimum 3-minute rest. This recipe uses a longer rest for better slicing.