Rotisserie Porchetta

Name: Rotisserie Porchetta
Yield: 10
Ingredients: For the Brine; 2 quarts cold water; 1/3 cup salt; 1/4 cup white sugar; ; 1 whole pork loin, trimmed of silverskin and excess fat (about 3 pounds); ; For the Rub; 1 tablespoon whole black peppercorns; 1 tablespoon fennel seed; 2 tablespoons finely chopped fresh sage; 1 tablespoons finely chopped fresh rosemary; 1 tablespoon freshly minced garlic (about 3 medium cloves); 2 teaspoons finely chopped fresh thyme; 2 teaspoons crushed red pepper; 1 teaspoon lemon zest; ; 1 whole boneless pork belly (5 to 6 pounds)

Rotisserie Porchetta was pinched from <a href="http://www.meatwave.com/blog/grilled-rotisserie-porchetta-recipe" target="_blank">www.meatwave.com.</a>

"Pork loin, wrapped in seasoned pork belly, and placed on a spit until the skin is crackling, what's not to love about this Italian classic perfectly fit for a holiday table...."

INGREDIENTS

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For the Brine

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2 quarts cold water

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1/3 cup salt

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1/4 cup white sugar

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1 whole pork loin, trimmed of silverskin and excess fat (about 3 pounds)

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For the Rub

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1 tablespoon whole black peppercorns

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1 tablespoon fennel seed

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2 tablespoons finely chopped fresh sage

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1 tablespoons finely chopped fresh rosemary

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1 tablespoon freshly minced garlic (about 3 medium cloves)

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2 teaspoons finely chopped fresh thyme

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2 teaspoons crushed red pepper

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1 teaspoon lemon zest

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1 whole boneless pork belly (5 to 6 pounds)

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