Schweinebauchrolle 🔥 Porchetta Style

Today we have our dear friend Jörg visiting us in the kitchen, bringing the leftover pork belly from our pork quarters. It's stuffed with: 200g organic paprika cheese 50g antipasti tomatoes 240g chorizo ​​sausage meat 2 large red bell peppers Salt, pepper, and garlic mix Then it's rolled up, tied, and skewered. Bring a drip pan of water to 70-80 degrees Celsius and dissolve about 100g of salt in it. Let the rolled roast, rind and all, soak in the salt water for about 20-30 minutes. Then, cook it for about 2-3 hours using only the heat from the back burner until it reaches an internal temperature of 80 degrees Celsius... Enjoy! #tommis_barbq #tommisbarbq