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    Baambrug's big porchetta


Baambrug's big porchetta

Lindenhoff's BBQ tip

Our Lindenhoff friends really know food. Their assortment contains the most beautiful products coming from farmers, growers and gardeners. They highly value the well-being of human, animal and nature. This brings along an authentic flavor, in the most natural way possible. Lindenhoff shares this lovely recipe for the BBQ with us. 

Porchetta orginates to Italy and is made of rolled up pork belly and fresh herbs. Grilled pork belly is a treasure of flavors and textures. BBQ master Ed van de Schootbrugge explains what's the best way to prepare a porchetta on the BBQ. 

1,5-2 kg Baambrugs big pork belly (with pork rind)
1-2 tbsp whole grain mustard 
Il Quinto olive oil
Fresh herbs (thyme, rosemary, basil, parsley)
Sea salt (coarse)

Rub the inside of the pork belly with mustard, cover with fresh herbs, sea salt and pepper. Roll up the belly, like a rolled rost. Grill the pork belly all round on the hot part of the BBQ, until the pork rind has become golden and crispy. Wrap the porchetta in aluminium foil and let it bake at indirect heat for approximately 60 minutes with a core temperature of 76°C. Get the meat of the grill and let it rest for 20 minutes in the foil. Remove the foil from the porchetta and cut into slices. Serve with a sprout of Il Quinto olive oil. 

Written by - Lonneke Mulder

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