Orange And Bay Rotisserie Crackling Pork with Herby Potato Wedges

Feature - Rotisserie Pork

Orange And Bay Rotisserie Crackling Pork with Herby Potato Wedges

By: Genevieve Taylor
Prep Time
20 Min
Cook Time
150 Min
Yield
6
Difficulty
Easy

Orange And Bay Rotisserie Crackling Pork with Herby Potato Wedges

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Ingredients

Directions

Photos

Ingredients

For the Pork:

2.5 kg

rolled loin of pork

1

large orange, sliced

10-14

bay leaves

4

cloves of garlic, thinly sliced

Salt and freshly ground black pepper


For the Potatoes:

1.2 kg

potatoes, cut into thick wedges (skin on)

3

red onions, cut into wedges through the root

4-5 tbsp.

olive oil

A few sprigs rosemary

Salt and freshly ground black pepper

Directions
  1. Slice into the pork joint at 2cm intervals, cutting almost all the way through but not quite (so it looks like a garlic baguette!!). Season each slice with a little salt and pepper, add a slice of orange, a few bay leaves and some slices of garlic and then press it back together.
  2. Take 4-6 long metal skewers and insert them through the joint from one end to the other, spacing them out evenly close to the outside edge to hold the joint firmly in place. (Avoid the middle as this is where the rotisserie spike will go). At this point, you can wrap and chill the joint for up to 24 hours if you like.
  3. When you are ready to cook, insert the rotisserie spike through the center of the joint to allow it to turn evenly. Secure with the forks and place onto the barbecue. Remove the cooking grates that sit under the pork, and set a large roasting tin directly underneath to catch the juices, making sure the pork can turn freely past the tin - you may need to adjust its position slightly at this stage.
  4. Turn the rotisserie burner on high and start the motor. The pork will take about 2 to 2 ½ hours to cook - towards the end, test the internal temperature with a meat probe - it should reach 75°C.
  5. Once the pork has had 30 minutes, begin the potatoes. Light the burners at either end of the barbecue, and set them to medium. Tip the potatoes and onions into the roasting tin underneath the joint, and add a generous glug of olive oil. Add the rosemary and season with salt and pepper, stirring to coat. Close the lid of the barbecue to create a warm oven-like heat. Providing the burners are not set too high, the potatoes should be ready about the same time as the pork. Stir every 20 minutes or so to ensure even cooking - those closest to the rotisserie burner will colour quicker, so make sure they get mixed to avoid overcooking.
  6. Once the meat and potatoes are both cooked, carefully remove the rotisserie spike and slide the pork onto a serving plate, and then spoon the potatoes around the outside.
Rotiss the pork over the potatoes

Rotiss the pork over the potatoes

It makes a picturesque meal

It makes a picturesque meal

Look at all of that delicious caramelization

Look at all of that delicious caramelization

GenevieveTaylor
Genevieve Taylor

Live fire and barbecue expert Genevieve Taylor is the author of nine cookery books including The Ultimate Wood-Fired Oven Cookbook and MasterChef: Street Food of the World.

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Rotiss the pork over the potatoes

Rotiss the pork over the potatoes

It makes a picturesque meal

It makes a picturesque meal

Look at all of that delicious caramelization

Look at all of that delicious caramelization