Outdoor Cooking & Charcoal Oven Recipes / Italian

Porchetta with nduja and black garlic stuffing

Cooked in the Charlie Charcoal Oven

Porchetta with Nduja and Black Garlic

James Peck rolls pork belly around nduja, black garlic and sausage stuffing for this porchetta. Slow roasting in Charlie makes the meat tender before a hotter finish crisps the skin. From our Festive Masterclass, it delivers heat, deep savoury flavour and plenty of crackling.

James PeckChef, Ember
Roast
Prep20 minutes
Cook4 to 7 hours
Serves4 to 6
DifficultyMedium
Oven temperature150°C (300°F)
RackCharlie Oven Cooking Rack
CharcoalThree quarters of a football of good quality lumpwood charcoal

Charlie Oven — https://charlieoven.com/en-gg/blogs/charcoal-recipes/porchetta-with-nduja-black-garlic

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Ingredients

Equipment

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

  • Charlie Charcoal Oven£4,958.33Choose your oven
  • Charlie Oven Tongs 55cm£33.33
  • Charlie Oven Cooking Rack£233.33
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Method

Setting up Charlie
  1. Light three quarters of a football of charcoal in the Charlie Oven
  2. Allow the oven to settle at a low and slow temperature of around 150°C (300°F)
  3. Place the Charlie Oven Cooking Rack inside the oven
  4. For a 4 to 7 hour cook, you may need to top up charcoal during the session to maintain temperature
  1. Prepare the pork belly by removing any hairs or nipples from the skin. Trim away any sinew and neaten the edges if desired.
  2. Score the skin crossways in diagonal lines, being careful not to cut through to the meat. Season well with salt.
  3. Flip the belly over so the meat side faces up. Spread the nduja evenly across the surface.
  4. Scatter the black garlic cloves over the nduja layer.
  5. Spread the pork sausage stuffing in an even layer on top of the nduja and black garlic.
  6. Roll the pork belly tightly, starting from one long edge. Tie securely with butcher's twine at regular intervals.
  7. Season the outside well with salt and pepper, rubbing it into the scored skin.
  8. Place the porchetta on the cooking rack in the Charlie Oven at 150°C (300°F).
  9. Slow roast for 4 to 7 hours until the internal temperature reaches at least 75°C (165°F) and the meat is tender.
  10. For crispy crackling, increase the oven temperature for the final 20 to 30 minutes.
  11. Rest the porchetta for at least 20 minutes before slicing and serving.

Tips

  • Ask your butcher to remove the bones from the pork belly for you to save time
  • Scoring the skin deeply helps achieve good crackling
  • Tying the roll tightly ensures even cooking and a neat presentation
  • Use a meat thermometer to check the internal temperature reaches at least 75°C (165°F)
  • Place Lyonnaise potatoes on a rack beneath the porchetta during the last 1 to 2 hours to soak up the drippings

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The cook

James Peck

Chef, Ember

James Peck is chef-founder of Ember, his wood-fired restaurant in Wellingborough, and winner at FUME, Europe's leading live-fire cooking festival. He hosted Charlie Oven's Christmas Pork Masterclass.

More recipes by James Peck

Frequently asked questions

  • What temperature should porchetta reach inside?

    At least 75°C (165°F) in the centre, with the meat tender. At 150°C (300°F) in Charlie this takes 4 to 7 hours depending on size, so check with a meat thermometer rather than the clock.

  • How do I get crispy crackling on porchetta?

    Score the skin deeply in diagonal lines without cutting into the meat, and rub salt well into it. Then raise the temperature in Charlie for the final 20 to 30 minutes of the roast to crisp the skin.

  • Can I cook potatoes under the porchetta?

    Yes. Put Lyonnaise potatoes on a rack beneath the porchetta for the last 1 to 2 hours so they catch all the drippings. Rest the porchetta for at least 20 minutes before slicing.

  • How much charcoal do I need for a slow roast porchetta?

    Use three quarters of a football of lumpwood charcoal for this long, slow roast at 150°C (300°F). That gives Charlie enough fuel to hold a steady low heat and still be raised for the crackling at the end.