WOOD-FIRED ROTISSERIE LOIN OF PORK

Serves 6

This is a great way to cook a whole loin of pork. You should try it out, if you have a rotisserie on your barbecue. The skin becomes crisp crackling and the meat inside stays moist and delicious. You can add any kind of seasoning or herbs you like to the meat before you roll and tie it.

We buy our pigs whole and remove the loin with some belly attached from the cutlet section down to the rump. This is seasoned simply with salt and pepper and tied, then cooked over the wood-fired grill. We cook it for about an hour and then check the core temperature with a meat thermometer (a must when cooking whole joints of meat such as this). When the core temperature reaches 55°C we take it off and rest it. The temperature then increases as it rests and by the time we serve it, it’s a rosy moist cut of pork with a meltingly tender interior and crisp crackling. The smokiness from the fire is fabulous, making this dish really worth the effort. If you’re using a gas barbecue, you can simulate the smokiness by using soaked wood chips.

You will need to begin this recipe the day before.

1 x 1.6 kg (3 lb 8 oz) loin of pork, tied

sea salt & freshly ground black pepper

extra virgin olive oil, for drizzling

aged balsamic vinegar, for drizzling

Leave the pork uncovered in the fridge overnight to allow the skin to dry.

The next day, rub a generous amount of salt into the skin and allow the loin to come to room temperature.

If you have a rotisserie on your barbecue, prepare it. If not, preheat the oven to 180°C (350°F/Gas 4). Thread the pork onto the rotisserie or place in a roasting tray, if using an oven. Cook the pork and after 45 minutes insert a meat thermometer into the centre to check the core temperature — you want it to read 55°C (131°F). Remove from the rotisserie or oven and set aside for 20 minutes to rest.

Place the pork on a chopping board and cut it into 2 cm (¾ inch) thick slices. I find it easier to use a bread knife to cut through the crisp crackling. Arrange on a serving plate, drizzle with the olive oil and vinegar and season to taste with salt and pepper.