COOKING BAGS FOR ROASTERS RECIPES

Steps:

• In a food processor blend all of the stuffing ingredients to make a thick paste.
• To prepare the porchetta, place the pork skin side up and in a landscape position. From the left-hand side, remove the skin from approximately one-fourth of the piece of pork to prevent the skin from being rolled inside of the porchetta.
• Horizontally score the skin, if not already done so. Flip the meat over and score the flesh all over so the stuffing will penetrate into the meat.
• Spread the stuffing evenly all over the meat. Roll the pork up, starting with the side with no skin. Secure with kitchen string. Dry the skin of the pork. Rub a little oil into the skin. Give the skin a good coating of salt.
• To estimate the cooking time, measure the meat through its thickest part and cook for 1 minute per millimetre. For example, if the porchetta is 90mm thick, cook for 90 minutes.
• Ensure your barbecue is clean and free from any grease or debris. Prepare the barbecue for indirect cooking over high heat (230° to 260°C).
• Roast the pork over indirect high heat, with the lid closed, for 20 to 30 minutes to crackle the skin; avoid lifting the lid during this time.
• Adjust the barbecue temperature to indirect medium heat (190° to 230°C), the roast setting, and continue to cook over indirect medium heat for the remaining cooking time, or until the internal temperature reaches 60°C for a medium result. The internal temperature will continue to rise 3°C to 6°C while resting (final doneness temperature for Pork is 63°C for medium, 68°C for medium well).
• Once the pork has cooked, leave to rest for 15 minutes before carving.

Steps:

• In a food processor blend all of the stuffing ingredients to make a thick paste.
• To prepare the porchetta, place the pork skin side up and in a landscape position. From the left-hand side, remove the skin from approximately one-fourth of the piece of pork to prevent the skin from being rolled inside of the porchetta.
• Horizontally score the skin, if not already done so. Flip the meat over and score the flesh all over so the stuffing will penetrate into the meat.
• Spread the stuffing evenly all over the meat. Roll the pork up, starting with the side with no skin. Secure with kitchen string. Dry the skin of the pork. Rub a little oil into the skin. Give the skin a good coating of salt.
• To estimate the cooking time, measure the meat through its thickest part and cook for 1 minute per millimetre. For example, if the porchetta is 90mm thick, cook for 90 minutes.
• Ensure your barbecue is clean and free from any grease or debris. Prepare the barbecue for indirect cooking over high heat (230° to 260°C).
• Roast the pork over indirect high heat, with the lid closed, for 20 to 30 minutes to crackle the skin; avoid lifting the lid during this time.
• Adjust the barbecue temperature to indirect medium heat (190° to 230°C), the roast setting, and continue to cook over indirect medium heat for the remaining cooking time, or until the internal temperature reaches 60°C for a medium result. The internal temperature will continue to rise 3°C to 6°C while resting (final doneness temperature for Pork is 63°C for medium, 68°C for medium well).
• Once the pork has cooked, leave to rest for 15 minutes before carving.