Perfectly rolled roast pork (Porchetta)

The secret to the best pork belly lies in the rotisserie function of the air fryer, making this Porchetta recipe an absolute game-changer. The rotisserie spit ensures even cooking, resulting in juicy, melting meat in a crispy, golden skin. It's the perfect roast and requires minimal effort as the air fryer does the hard work. And let's not forget the delicious pork fat-infused potatoes, which are roasted to perfection alongside the pork, delivering a flavorful side that is pure indulgence. It's a must-try dish that combines simplicity and sensational flavor in one delicious package.


For the pork and roasted 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 tbsp fennel seeds

- 1 tbsp black peppercorns

- 1.5 teaspoon chili flakes

- Zest of 1 lemon

- 6 cloves of garlic, pressed

- 1.5 teaspoon rosemary, sage or thyme leaves

style="color:#000000"> - 1 kg of potatoes

- Oil, salt and pepper if necessary

Spicy Salsa:

- Half a red onion, finely chopped

- 2 spring onions, finely chopped

- 2 tablespoons capers

- Handful of parsley

- Olive oil

- Red wine vinegar

- Salt and pepper

Preparation method

1. Start by scoring the skin of the pork belly with a sharp knife, creating a criss-cross pattern. Make sure it goes through the skin, but not into the meat. style="text-decoration:none"> Brush the skin of the pork with vinegar and rub in 1/2 teaspoon of fine sea salt and a good pinch of pepper, so that the herbs penetrate into the incisions of the skin. Finally, rub a dash of oil over the skin together with the baking soda.

3. In a pestle and mortar, crush the fennel seeds, 3 black peppercorns (or a generous pinch of ground black pepper), chilli flakes, garlic, sea salt and zest of 1 lemon, plus rosemary, sage or thyme leaves of your choice until you have a coarse mixture .

4. Using a sharp knife, lightly score the pork belly in a diamond pattern. Spread the spice mixture evenly over the flesh side of the pork belly, making sure it is well covered, roll the seasoned pork belly up tightly with the skin side out and secure it regularly with kitchen twine.

5. Skewer the pork with the rotisserie spit and place it in the air fryer. Make sure there is a baking tray in the bottom to catch the pork juices while roasting.

6. xt-decoration:none">Select roast for 1 hour and 15 minutes at 140°C and activate the rotisserie function to rotate the pork during cooking. Once roasted, the internal temperature will be 71°C and the skin will be lacquered and shiny but not yet puffed and crispy at this stage.

7. In the meantime, peel the potatoes, cut them into quarters and cook them until soft. Then let them drain in the colander.

8. About 15 minutes after the pork has roasted, add the pre-cooked potatoes to the air fryer to roast. Toss the potatoes in the pork fat and roast for the remaining time (1 hour) or until golden brown and crispy.

9. After roasting the pork for 1 hour and 15 minutes, increase the temperature to 200°C and roast for another 10-15 minutes before skinning.

10. Once the pork is crispy, open the door of the air fryer oven and let the pork rest for 15 minutes.

11. While the porchetta is resting, prepare the salsa in a bowl. Combine the finely chopped red onion, spring onions, capers and a handful of parsley.

12. Drizzle with olive oil and red wine vinegar and season with salt and pepper.

13. Cut the porchetta into slices, serve with the crispy potatoes and brush with the salsa. Enjoy your homemade porchetta from the Instant Vortex Airfryer Oven

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