Porchetta on the BBQ - onion

Method

• Let the pork belly sit at room temperature for 2 hours.
• (Note: this time is not included in the prep time.)
• Make a spice blend by combining the lemon zest, garlic, rosemary, toasted fennel seeds, bay leaves, salt and pepper.
• Trim off as much skin/fat as you can from the pork belly.
• If you dont trim the fat, youll have a chewy rubbery piece of skin inside your porchetta.
• Place the pork belly skin-side down on your clean kitchen counter.
• Spread the spice rub, onions, parsley and breadcrumbs over the surface..
• Tightly roll up the pork belly, into a log, and tie the roast crosswise at 1-inch (2 1/2 cm) intervals with butchers string.
• Heat your grill with the rotisserie set up, setting one side for indirect heat.
• Insert the grill rotisserie spear into the center of the roast.
• Rub the porchetta with olive oil and a good amount of salt.
• Put the pork onto the rotisserie, over the indirect heat.
• Let the porchette roast for 2-4 hours until the skin is crisp and dark golden brown, and the center temperature is about 140F (60C).
• Use indirect heat.
• Remove it from the heat when done.
• Let the Porchetta rest for about 20 minutes before serving.
• Slice the porchetta and serve in a hamburger bun and/or with a good salad.
• Enjoy!