Fennel and Nduja spiced Porchetta

Prepare the pork belly

Lay the belly of pork skin side down on a board then butterfly, using a sharp knife: cut through horizontally from one long side almost to the other, so you leave one side intact; be careful not to slice all the way through. Now open up the belly.

For the seasoning, mix the salt, fennel seeds and cracked pepper together in a bowl. Sprinkle evenly over the butterflied pork belly and distribute the sage leaves on top. Fold the belly to enclose, cover and place in the fridge to chill for an hour.

Make the stuffing

Place a large frying pan over a medium heat on the hob and add the oil. Once it is hot, add the diced onions and fennel and fry for about 10 minutes until softened and golden brown. Stir in the pine nuts, olives and nduja and warm through briefly. Spoon the stuffing onto a tray and spread out evenly to encourage it to cool quickly.

Stuff the pork belly

Once the stuffing is cooled, lay the pork belly back on the board and open it up again to expose the seasoned side. Spread the stuffing evenly over the surface, using a palette knife or the back of a spoon.

Now roll the meat up tightly from a long side and tie with kitchen string at roughly 4cm intervals, starting in the middle and working out towards the ends. It should be firmly tied, but not so tight that the filling is squeezed out. Place the porchetta on a tray in the fridge overnight.

The next day, remove the pork from the fridge at least an hour before you intend to start cooking it.

Set up your EGG

Set up your EGG for indirect cooking. If you’re using the Dual Zone System, install the Dual Zone Basket with 2 x Half Moon Ceramic Deflectors at the lower level and 2 x Half Moon Stainless Steel Grids at the upper level. If you’re using the ConvEGGtor, install it in a legs-up position topped with the Stainless Steel Grid. The target temperature is 160˚C.

Cook the porchetta

Place the meat on a baking tray on the grid. Close the Dome and roast for 4½ hours until meltingly tender.

Once the porchetta is cooked, lift it off the barbecue, transfer to a warmed platter and leave to rest for 15–20 minutes. Carve into thick slices and serve with your chosen accompaniments.

Recipe from Outdoor Cooking: The Ultimate Modern BBQ Bible by Tom Kerridge (Bloomsbury)