Nduja Stuffed Porchetta

Porchetta is a traditional Italian dish of seasoned, slow-roasted pork. Cooking it over red-hot embers adds a smoky depth and a charred crust to an already rich roast. The pork turns tender inside while the skin blisters and crackles outside.

Ross Anderson's 'nduja-stuffed version makes a centrepiece worth gathering round. Fennel, garlic and chilli against slow-roasted pork, and enough to feed a crowd.

Method

1. Make the paste, the night before

Put the fennel seeds, chilli flakes, garlic, lemon zest, salt and pepper in a pestle and mortar. Grind to a paste. A food processor works too.

2. Stuff and roll

Lay the pork belly skin-side down. Score the flesh lightly at 20mm intervals, in the direction you will carve at the end. Massage the paste into the belly, roll it up tightly and tie with butcher's string. Leave uncovered in the fridge overnight.

3. Set up the Rotisserie

Fit the Rotisserie to the Grill Frame before you light anything.

4. Light the fire

Light the Ember Maker and build a good bed of embers. We used beech, which gives off great heat. See how to light a fire and our wood suppliers.

5. On the spit

Push the Rotisserie skewer through the centre of the rolled belly and secure it with the clamps on both sides. Rub with rapeseed oil, season heavily with salt, and set it turning.

6. Manage the heat

Move the pork up and down so it never takes too much direct heat. You will know it is right by the gentle crackle. The skin should blister slowly, not fast. Allow 2–3 hours, until it reaches 70°C in the centre.

7. Make the 'nduja butter

While the pork cooks, melt the 'nduja and butter together in a saucepan until combined.

8. Baste

Once the pork hits 70°C, build the fire back up. Baste with the 'nduja butter every 3–5 minutes until it reaches 88–90°C.

9. Rest and carve

Take it off once the skin has popped. Pour over the remaining 'nduja butter and rest for 30 minutes before carving.

Where to buy

Any good butcher will roll a pork belly for you. See our pick of the best UK online butchers if you would rather order.

Watch the cook

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