Nduja stuffed rotisserie porchetta
First cook from the fabulous new book by Marcus Bawdon of Country Wood Smoke fame - a nduja stuffed pork belly cooked on the Kamado Joe and Joetisserie. The butchers only had a couple of small-ish pork bellies, so I took both - who doesn’t like leftovers?! I removed the rind and then butterflied them. Next spread the nduja over the belly, roll the belly and then wrap the rind back around the resulting joint of meat then tie in place with a few pieces of butchers string. I then cooked it over some lovely Big K charcoal (bch15) in the Kamado Joe using the Joetisserie and a MEATER to monitor the temperature. Awesome.
