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Porchetta from Belly bacon

Porchetta from Belly bacon


  • 3 pieces of belly bacon per Porchetta approximately 1.5 cm thick
  • Lemon pepper
  • Sun dried tomato
  • Thyme
  • Basil
  • Rosemary
  • Sage (or other Italian herbs)


Step 1: Arrange the pork chops lengthwise one by one and in between a little Lemon Pepper and the fresh herbs with some pieces of sun-dried tomato.

Step 2: Prick the whole with 4-5 sticks so that everything stays in place.

Step 3: Add some Lemon Pepper, some fresh herbs and some sun-dried tomatoes to the top.

Step 4: Now fold the whole thing over (Note: across the width) double and tie the string with 4-5 strings.

Step 5: Go, Go, Go, Fire up the Q! Prepare your BBQ for indirect cooking (140°C). Place your porchetta on the BBQ and add some smoke wood. After being cooked at 140°C for about two hours, your porchetta will be ready.

Tip: If your porchetta is on the BBQ and you like to serve the dish entirely Italian, then make a tasty bruschetta with tomato and olive oil.



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