Here is a delicious recipe for porchetta with herbs chimichurri to be made on the plancha brazier.
Equipment
Ingredients
- 1 boneless pork shoulder (about 1.5 to 2 kg)
- 4 cloves of garlic, chopped
- 2 tablespoons of fresh rosemary, chopped
- 2 tablespoons of fennel, chopped
- Salt and pepper
- Olive oil
The steps
Step 1: Prepare the porchetta
In a bowl, mix the garlic, rosemary, fennel, salt, pepper, and a drizzle of olive oil and the chimichurri rub.
Step 2: prepare the meat
Spread this mixture over the pork shoulder, making sure to coat it well. Roll the meat and tie it to maintain its shape.
Step 3: cooking on the brazier
Heat the brazier. Place the porchetta on the spit and secure it tightly. Cook for about 1.5 to 2 hours, turning regularly, until the internal temperature reaches 70°C and the skin is golden and crispy.
Step 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.
