In this video, Andreas grills a Porchetta alla Romana for you, following the recipe of Grill World Champion Thorsten Brandenburg. The Porchetta - a pork belly filled with herbs - is seared on the azado on a rotisserie and then served in a crispy bun.

Ingredients:

For the herb stuffing:

• Sage
• Rosemary
• Basil
• Garlic
• Thyme
• Fresh fennel

Meat:

• 1 pork belly, sliced open, without cartilage and bones (Traditionally, raw pork belly is used, but cured pork belly can also be used. However, do not salt it as it is already very salty.)

Buns:

• Ciabatta bread

Preparation:

1) Finely chop the herbs and garlic.

2) Fill the pork belly evenly with the herb stuffing.

3) Score the fat layer evenly with a knife.

4) Roll up the pork belly and tie it tightly with some kitchen twine so that it doesn't open during grilling.

5) Skewer the pork belly and sear it over charcoal. Then reduce the heat. Insert the Steakchamp into the meat and cook the Porchetta until a core temperature of 78°C is reached.

6) Remove the pork belly from the grill and cut it into slices about 1 cm thick.

7) Serve the pork belly in a crispy bun. Depending on your taste, you can also add mustard or chimichurri. The Porchetta Romana Sandwich is ready.

We hope you have fun grilling and enjoy your meal. A round of applause for the grill master!

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