30cm long pork loin with belly attached, skin on
6 tsp Weber Greek seasoning
1 tbsp extra-virgin olive oil
1 tbsp sea salt (salt flakes are best)
1. Lay the pork out flat, flesh side up. Sprinkle Weber Greek seasoning on the flesh side of the pork belly. To prepare the porchetta, view our grill skill on how to prepare, score, and truss a porchetta.
2. Ensure your BBQ is clean and free from any grease or debris. Prepare the BBQ for indirect cooking over high heat (220-260°C).
3. Lightly coat the outside of the porchetta with olive oil and season all over the outside with sea salt.
4. Once the BBQ has preheated, roast the pork over indirect high heat, with the lid closed, for 25-30min or until the skin is crackled (avoid lifting the lid too much).
5. Once the skin has crackled, reduce the temperature of the BBQ down to indirect medium heat (roast setting: 190-230°C). Continue to roast the pork at indirect medium heat for the remaining cooking time or until the internal temperature reaches 60°C for a medium result (approximately 60-90min longer). The internal temperature will continue to rise 3-6°C while it’s resting (final doneness temperature for pork is 63°C for medium, 68°C for medium well).
6. Once the pork has cooked, leave to rest for 15min before carving.
Top tip: It is best to buy a piece of skin-on pork loin with the belly attached from the butcher. Avoid buying vacuum sealed pork, which has been packed in plastic, as it is much harder to crackle.
2 white fish fillets approx. 150g each e.g., nannygai, snapper, flathead
1 clove of garlic, finely chopped
8 mint leaves, finely chopped
1 lemon, zested and halved
1 tbsp olive oil
½ tsp salt
¼ tsp pepper
Grilled Fennel and Radish Salad
1 fennel bulb
2 tsp olive oil
½ tsp sea salt
¼ tsp freshly ground black pepper
4 radishes, thinly sliced
10 mint leaves, finely chopped
1 tsp capers, roughly chopped
1. If you are using wooden skewers, soak in water for 30min.
2. For the fennel and radish salad: Cut the fennel into wedges, add the fennel to a medium bowl, and coat with olive oil, salt, and pepper. Save the small fronds to add to the salad later.
3. Prepare the BBQ for direct cooking over medium-high heat (210-250°C).
4. Slice the fish fillets into 3cm wide strips (approximately 2 strips per fillet). In a large bowl, combine the garlic, mint, zest from a lemon, olive oil, salt, and pepper. Add the fish fillets and toss to coat. Tightly roll up each piece of fish into a pinwheel shape and secure with two wooden skewers in a ‘X’ shape.
5. Brush the cooking grills clean with a wire brush. Grill the fennel wedges over direct medium-high heat, with the lid closed, until caramelised on both sides, approximately 3min per side. Set aside once cooked.
6. Grill the fish pinwheels over direct medium-high heat, with the lid closed, for 2-3min on each side, until deeply golden or cooked to your liking. Remove the fish from the BBQ and leave to rest for a couple of minutes. While the fish is cooking, place a halved lemon cut side down onto the cooking grill to sear for 2min.
7. Assemble the salad with the grilled fennel, sliced radish, chopped radish, capers, and small fennel fronds. Drizzle the salad with ½ of the caramelised lemon. Remove the wooden skewers from the fish pinwheels. Serve the fish with the salad and the additional caramelised lemon half.
Added note: The final recommended doneness temperature for white fish is 54°C. Keep in mind the internal temperature will continue to rise 3-6°C while it is resting.