I'm addicted to this delicious, cheap and extremely juicy Italian dish.
Ingredients
- 3 kg thin ribs
- 5 pcs china garlic
- 1 dl grated lemon peel
- 1 tbsp freshly ground pepper
- 1 tbsp maldon salt
- 2 tsp fennel seeds
- 1 tsp chili seeds
- 1 bunt finely chopped parsley leaves
- 1 handful finely chopped tarragon
- 1 handful finely chopped sage
Porchetta is a traditional Italian dish. This is the perfect method to use a cheap ingredient and create something that is wonderfully good! The Italians eat this dish hot or cold and are happy to be served between ciabatta. It is tasty, extremely juicy and fun to make. It's simple too. I have made this dish on a charcoal grill, but it is also possible to use the oven. I have never tasted a juicier rib with a more crispy rind.
Step 1
Start by removing any bones from the ribs or ask them to do so at the store. You must prepare this dish the day before you are going to grill and serve the Porchetta. This is so that the flavors settle well in the meat.
Step 2
Start by cutting gently with a sharp knife in the center of the meat. In this way, the meat becomes twice as big. You should fold out the meat so that there is room for more flavor and to get the fantastic "roll" on the meat. This is not difficult, but spend some time so you can keep the piece for a while. Cut the rind into nice strips at about 1 finger intervals.
Step 3
Now just lay the piece with the rind down towards the bench and sprinkle with plenty of salt and freshly ground pepper. Cut up the herbs and onion and place ready on a foil. Spread the herbs and onion over the whole piece and rub it against the meat. The pig deserves a last minute massage :-)
Step 4
Roll tightly together the entire side and tie together. The rind must end up as the outermost layer.
Step 5
When you tie this together, I recommend tying the thread where you have cut up the rind. Remember to tie up the side as well. It is important that it keeps a nice shape. Now it is ready to get even more salt and pepper on the outside. Roll the Porchetta in plastic wrap and place in the fridge for 1 day.
Step 6
Take it out of the fridge about 2 hours before you start grilling. Remember to remove the plastic wrap.
Step 7
Grill on indirect heat for 3-4 hours. Try to keep the temperature on the grill below 140 degrees. Grill to a core temperature of about 75 degrees. Let rest for 20 minutes before cutting it up. Serve and enjoy!
Step 8
