Porcetta at the brazier

Here is a delicious recipe for chimichurri herb porchetta to make on a plancha brazier.

Porcetta with chimichurri and plancha brazier

Discover this brazier recipe that combines intense flavours, tenderness of the meat and crispiness.
Intense flavours: Cooking in a brazier allows for a nice caramelisation and smoky flavours, enhancing the taste of the meat.
Tenderness: Indirect heat and slow cooking promote tenderization of the meat fibers, making the porchetta juicy.
Crispy: The skin of the porchetta becomes crispy through direct heat, adding a pleasant texture.
Convivial aspect: Cooking in a brazier creates a friendly and festive atmosphere, ideal for sharing a meal outdoors

Hardware

Ingredients

  • 1 boneless pork shoulder (about 1.5 to 2 kg)
  • 4 garlic cloves, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fennel, chopped
  • Salt and pepper
  • Olive oil
1

Prepare the porchetta:
In a bowl, combine the garlic, rosemary, fennel, salt, pepper and a drizzle of olive oil and the rub chimichurri.

2

Prepare the meat:
Spread this mixture over the pork shoulder, making sure to impregnate it well. Roll the meat and tie it up to maintain its shape.

3

Cooking in a brazier:
Heat the brazier. Place the porchetta on the spit and secure it securely. Bake for about 1h30 to 2 hours, turning regularly, until the internal temperature reaches 70°C and the skin is golden brown and crispy.

4

Serve:
Let the porchetta rest for a few minutes before slicing. Serve with the chimichurri sauce on the side to drizzle over the slices.


Did you know?

Porchetta is an Italian specialty, especially popular in the Lazio region, and it has a fascinating history. Traditionally, it is prepared for special occasions, such as parties or family meals.

Materials used in this recipe:

Chimichurri offers several advantages to accompany porchetta cooked in a brazier

– Freshness: The combination of fresh herbs (parsley, coriander) brings a touch of lightness that balances the richness of the porchetta.

– Acidity: Adding vinegar or lemon to chimichurri helps cut the fat from the meat, enhancing the flavors.

– Spices: Chili peppers or garlic add spice and depth, complementing the aromas of the porchetta.

– Versatility: Chimichurri can be used as a marinade or sauce, offering different ways to enjoy the dish.