Traditionally cooked over fire in Italian markets and festivals, porchetta has always been about bold flavour and slow roasting. What makes this version different is the rotisserie. The steady rotation keeps the meat cooking evenly while the fat renders and bastes the pork from the inside out. The result is juicy, well-seasoned meat wrapped in lacquered, crisp skin without constant turning or fussing. Recipe compliments of Instant Pot.

Prep time: 25 minutes | Cook time: 1 hour 30 minutes | Serves: 6

Ingredients

For the pork and roast potatoes:

• 2 kg boneless pork belly, skin scored by the butcher
• 1 tablespoon vinegar, white wine or apple cider
• 1 teaspoon baking powder
• 1.5 tablespoons fennel seeds
• 1 tablespoon black peppercorns
• 1.5 teaspoons chilli flakes
• Zest of 1 lemon
• 6 cloves garlic, crushed
• 1.5 teaspoons rosemary, sage or thyme leaves
• 1 kg potatoes
• Oil, salt and pepper as needed

For the herby salsa:

• Half red onion, finely diced
• 2 spring onions, finely diced
• 2 tablespoons capers
• Handful fresh parsley, chopped
• Olive oil
• Red wine vinegar
• Salt and black pepper

Method

1. Score the pork belly skin in a crisscross pattern, cutting through the skin but not into the meat.
2. Brush vinegar over the skin and rub in half a teaspoon of fine sea salt and pepper, working it into the cuts. Rub with a drizzle of oil and the baking powder.
3. In a pestle and mortar, crush the fennel seeds, peppercorns, chilli flakes, garlic, lemon zest and herbs into a coarse paste.
4. Lightly score the flesh side of the pork. Spread the spice mixture evenly over the meat, then roll the pork tightly with the skin facing out. Secure with kitchen twine at regular intervals.
5. Skewer onto the rotisserie spit and place in the air fryer oven. Position a tray underneath to catch the drippings.
6. Roast at 140°C for 1 hour 15 minutes with the rotisserie function on. The internal temperature should reach 71°C. The skin will be glossy but not yet fully crisp.
7. Meanwhile, peel and quarter the potatoes. Boil until tender, then drain and shake gently in the colander to rough up the edges.
8. After the pork has roasted for about 15 minutes, add the potatoes to the tray below so they cook in the pork drippings for the remaining time.
9. Increase the oven temperature to 200°C and roast for another 10 to 15 minutes to puff and crisp the skin.
10. Open the oven door and allow the pork to rest for 15 minutes.
11. Combine the red onion, spring onions, capers and parsley in a bowl. Drizzle with olive oil and red wine vinegar and season well.
12. Slice the porchetta thickly and serve with crispy potatoes and spoonfuls of the herby salsa.