Fennel And Nduja Spiced Porchetta: Outdoor Cooking With Tom Kerridge And Big Green Egg

Is there anything more beautiful than a gorgeous slow cooked porchetta? It’s an amazing dish that screams ‘celebration’ all year round.
Learn how to cook this Tom Kerridge recipe with a Big Green Egg and master the barbecue for every season.

Find the ingredients and recipe on page 93 of my new Outdoor Cooking book or check it out below. Let us know how you get on in the comments!

If you liked this video, hit the thumbs up button and check out the rest of the Outdoor Cooking playlist for more bbq recipes.
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Fancy ordering the book? https://amzn.to/3yDyr56
Want a Big Green Egg? https://www.biggreenegg.co.uk/
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Recipe:

Ingredients:
2.5kg belly of pork, boned and skin scored (ask your butcher to do this)

Seasoning:
3 tsp salt
50g fennel seeds
25g cracked black pepper
10 sage leaves

Stuffing:
2 tbsp vegetable oil
2 onions, diced
1⁄2 fennel bulb, diced (to the same size as the onion)
3 garlic cloves, coarsely chopped
100g pine nuts, toasted
100g pitted green olives, sliced
175g nduja

Method:
1. 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.
2. 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.
3. Meanwhile, 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.
4. 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.
5. 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.
6. The next day, remove the pork from the fridge at least an hour before you intend to start cooking it.
7. If you have a temperature-controlled barbecue, fit the convector plate and heat to 160°C. Place the meat on a baking tray on the barbecue and put the lid on. Roast for 41⁄2 hours until meltingly tender. (If you do not have a heat- controlled barbecue, cook the pork in a conventional oven at 160°C/Fan 140°C/Gas 3 for 31⁄2 hours and finish on a covered barbecue over a moderate heat for the final hour, turning from time to time.)

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Goes great with:

Newspaper fish:    • Barbecue Newspaper Fish: Outdoor Cooking w...  
Chilli and lime prawns:    • BBQ Chilli and Lime Prawns: Outdoor Cookin...  
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Thanks for watching!

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