Start your fire about an hour before it goes on and prepare the rotisserie rack.

Cover the skin with coarse salt and leave it in the fridge for a couple of hours (meanwhile you can prepare the filling).

Rinse off the salt and dry the pork belly well with paper towels.

Add the herb mixture to the punch, tie it up tightly and put your skewer through it.

Place the roast on the rotisserie in the bottom hole.

Remember to apply plenty of heat, if the meat is crispy and getting dark, move it up a notch.

Now grill the pork for about 2.30 hours or until it is 65-68 degrees in core temperature.

Cut out good slices of the porchetta.

Make smashed potatoes on the fire grill while it's hot.

Serve with grilled vegetables and smashed potatoes.

Enjoy!