Rotisserie Porchetta
- 2 quarts cold water
- 1/3 cup salt
- 1/4 cup white sugar
- 1 whole pork loin, trimmed of silverskin and excess fat (about 3 pounds)
- 1 tablespoon whole black peppercorns
- 1 tablespoon fennel seed
- 2 tablespoons finely chopped fresh sage
- 1 tablespoons finely chopped fresh rosemary
- 1 tablespoon freshly minced garlic (about 3 medium cloves)
- 2 teaspoons finely chopped fresh thyme
- 2 teaspoons crushed red pepper
- 1 teaspoon lemon zest
- 1 whole boneless pork belly (5 to 6 pounds)
- This recipe is gluten-free
- Produce
- Garlic (1 tablespoon)
- Lemon, zest (1 teaspoon)
- Rosemary, fresh (1 tablespoons)
- Sage, fresh (2 tablespoons)
- Thyme, fresh (2 teaspoons)
- Meat
- Pork belly (5 to 6 pounds), whole boneless (1)
- Pork loin, whole (1)
- Cooking & Baking
- Fennel seed (1 tablespoon)
- Peppercorns, whole black (1 tablespoon)
- Red pepper (2 teaspoons)
- Salt (1/3 cup)
- White sugar (1/4 cup)
- Drinks
- Water (2 quarts)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published December 21, 2012 (1 month ago).
38 people saved this recipe.
