Crusty Spit Roast

– e&t

– posted by K.-H. Boller – modified by Bollerix

Cut the rind of the pork belly crosswise with a sharp kitchen knife. Place the belly on the rind side and cut it smooth on the inside, then sprinkle with pepper, rosemary, salt and half of the fennel seeds.

Pass the meat sections through the coarse wheel of the meat grinder, knead together with pistachios, season with salt and season with pepper. Form into a roll four inches shorter than the meat, place on top of the meat and roll up. Pin together with sticks and tie with spaghetti, then rub with salt.

Preheat the oven to 250 degrees. In the meantime, clean and very roughly dice the greens. Peel the onions and garlic, cut the onions into quarters.

Place the meat, seam side down, on the broiler. Evenly distribute the vegetables, garlic, remaining fennel seeds and bay leaf on the juice pan, add 1/4 liter of wine (if using convection oven, add another 1/4 liter of water). Slide the roasting rack onto the second ledge from the bottom, and the juice pan onto the ledge below. Roast the spit roast for a total of one hour.

After 20 minutes turn the meat to the left side, after another 20 minutes turn it again to the right side, so that the roast is crispy on all sides. Pour one eighth of a liter of wine into the pan each time. At the end of the cooking time turn the roast one more time on the seam and put it on a tray.

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