Porchetta alla romana / rolled pork belly from the spit

An Italian recipe – originally made from boned suckling pig – reinterpreted on the grill.

Preparation time: 40 min
Grilling time: 2 to 2,5 hrs
Servings: 5 people



  • 2 kg pork belly with rind (boneless)
  • 3 tsp coarse sea salt
  • 2 tsp smoked paprika
  • 2 tsp fennel seeds
  • 2 tsp thyme
  • 2 tsp oregano
  • olive oil
  • Roasting string



  • 150g black olives
  • 150g dried tomatoes
  • 100g parmesan grated


  1. For the spice paste, mix all the spices together in a mortar and pound finely.
    Then add olive oil and mix.
  2. Test roll the pork belly with the rind facing down and mark where the rind needs to be removed so that it only surrounds the outside of the roast.
    Unroll the meat again and carefully peel off the rind at the marked end.
  3. The spice paste is now rubbed onto the inside of the meat.
    These steps can be prepared very well the day before, so that the spices can soak in for a few hours.
  4. Quarter the olives and the sun-dried tomatoes and spread them on the front part of the meat.
    Spread the grated parmesan on top.
  5. Now carefully roll the meat so that the rind covers the entire outside.
    If desired, the rind can also be rubbed with the spice paste. Secure the rolled roast with roasting string and slide it onto the spit.
  6. Preheat the grill to 180 degrees and cook the roast over indirect heat for 2 to 2.5 hours to a core temperature of 85 degrees.
    For the perfect crust, increase the temperature to 230 degrees shortly before the end so that the rind pops nicely.

We wish you good appetite!

*** The recipe was created in collaboration with Steffen. Thank you very much! Feel free to check him out on Instagram and get inspired! ***

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