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–+ servings
Whole pork belly porchetta on a rotisserie spit resting on a wooden cutting board with caramelized, charred crust

Pork Belly Porchetta

This pork belly porchetta takes a skin-on belly, butterflies it, coats the inside with a smoky guajillo and ancho adobo, then rolls, ties, and spins it on the rotisserie until the fat renders and the skin blisters crisp.
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Prep Time 1 hour
Cook Time 4 hours
Dry Brine & Marinating Time 12 hours
Total Time 17 hours
Servings: 10 servings
Course: Main Course
Cuisine: Italian-Inspired, Mexican
Ingredients Equipment Method Notes

Ingredients
  

Pork
  • 1 skin-on pork belly about 6 to 8 pounds
  • kosher or coarse salt as needed
  • black pepper as needed
  • garlic powder as needed
  • 1-2 tbsp avocado oil for the skin
  • butcher's twine
Mexican Adobo Marinade
  • 6 dried guajillo chiles, stems and seeds removed
  • 3 dried ancho chiles, stems and seeds removed
  • 2-3 chipotle peppers in adobo
  • 6 cloves garlic
  • 2 tbsp achiote paste
  • 1 tbsp Mexican oregano
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp black pepper
  • 2 limes, juiced
  • 2 tbsp apple cider vinegar
  • 2 tbsp avocado oil
  • sour orange juice optional, to taste
Optional Add-Ins
  • fresh cilantro, chopped
  • mint, chopped
  • jalapenos, finely diced
  • extra garlic
  • additional Mexican oregano

Equipment

  • Rotisserie with spit
  • Charcoal or Gas Grill
  • Blender
  • Butcher's twine

Method
 

Prep the Pork Belly
  1. Pat the pork belly completely dry. For the best skin, lightly season the skin with salt and refrigerate the belly uncovered overnight. This draws moisture out of the skin and gives you a much better shot at crispy, blistered skin. Recommended, but you can skip it for a same day cook.
  2. Place the belly skin side up. Using a very sharp knife or a box cutter, score the skin lengthwise about every inch. Cut through the skin and slightly into the fat, but not into the meat.
  3. Flip the belly meat side up and carefully butterfly through the thicker portions of meat and fat so it opens like a book into an even surface. Take your time here. If you're not comfortable butterflying a large pork belly yourself, ask your butcher to do it for you.
Make the Adobo
  1. Blanch the guajillo and ancho chiles in hot water until they soften.
  2. Add the softened chiles to a blender with the chipotle peppers, garlic, achiote paste, Mexican oregano, cumin, coriander, black pepper, lime juice, vinegar, avocado oil, and the sour orange juice if using. Blend until completely smooth and thick enough to spread.
Season, Roll & Tie
  1. With the butterflied belly open and meat side up, season the meat generously with salt, black pepper, and garlic powder. Spread the adobo evenly across the entire inside, then sprinkle on any optional add-ins.
  2. For the best flavor, cover and refrigerate overnight. A same day cook works too, the overnight marinade just builds deeper flavor.
  3. Starting from one end, roll the belly tightly into a log with the filling tucked inside. Tie with butcher's twine every 2 to 3 inches, snug enough to hold a compact, even shape.
Rotisserie Cook
  1. Secure the porchetta on the rotisserie spit. Brush the skin lightly with avocado oil and season it generously with coarse salt. Keep the adobo off the outside skin so it stays clean and dry for crisping.
  2. Set the grill or rotisserie to approximately 300 to 350°F and cook slowly until the internal temperature reaches approximately 185°F. Watch the meat side during the cook. A little browning is good, but heavily charred adobo can turn bitter.
  3. Once it hits temperature, check the skin. If it isn't crispy yet, raise the heat at the end until the skin is blistered, puffed, and crispy. Stay close, it can go from crisp to burnt quickly.
  4. Rest the porchetta, remove the twine, and slice into thick rounds.

Notes

No Rotisserie: Cook the tied roll over indirect heat on a gas or charcoal grill at 300 to 350°F, turning as needed, or roast in the oven at the same temperature. Finish with high heat either way to crisp the skin.
Watch the Char: Chile marinades burn quickly over direct flame. Keep the cook low and slow and save the strong heat for the final skin crisping.
Citrus: If adding orange, use sour orange rather than regular sweet orange. It keeps the marinade savory with bright citrus flavor.
Nutrition: Values shown are estimates.

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