Photograph of the finished Porceddu

Italy · Heo sữa nướng xiên Porceddu

Porceddu

4 hr Hands-on time + 12 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork belly Pork belly 2 kg
  • Photograph of Coarse salt Coarse salt 100 g
  • Photograph of Thai basil Thai basil 80 g
  • Photograph of Rosemary leaves Rosemary leaves 48 g
  • Photograph of Olive oil Olive oil 140 ml
  • Photograph of Black pepper Black pepper 24 g
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Dried thyme leaves Dried thyme leaves 32 g

Method

  1. 1 Rub coarse salt onto the leather surface and refrigerate uncovered for 12 hours until the leather is completely dry.
  2. 2 Skewer the meat blocks onto long wooden skewers and tie them securely with hemp rope.
  3. 3 Grill 40 cm away from the heat for 3 hours, rotating the skewer every 15 minutes.
  4. 4 Turning the meat frequently and keeping it away from the heat is the Sardinian way; the fat renders slowly and the meat cooks thoroughly from the inside out.
  5. 5 Sprinkle the marinated herbs with olive oil over the meat each time it rotates.
  6. 6 Bring the skewers closer to the fire for the last 20 minutes to make the skin puff up, then let them rest for 20 minutes.

With an appliance

  • Charcoal grill 4 hr

    Grill indirectly over charcoal with the lid closed at 150 degrees for 3 hours, then open the lid and let the skin crackle for 20 minutes.

  • Oven 4 hr

    Bake at 150 degrees for 2 hours and 45 minutes, then increase the temperature to 230 degrees for the last 20 minutes to make the skin crackle and puff up.

Start cooking