SERVES: 6 – 8

METHOD 

1. For the Porchetta filling, grind together the garlic, fennel seeds, peppercorns, rosemary, sage, zest, 1 teaspoon salt flakes and 2 tablespoons olive oil to form a paste.

2. Place pork belly skin side up on a clean chopping board and using a sharp knife or blade (eg. clean Stanley knife), score the fat of the pork belly at 1cm intervals. Turn the pork belly over and spread Porchetta paste over the inside. Carefully roll the pork belly and secure tightly with butcher’s string. Place pork roll on a wire rack in the sink and carefully pour boiling water over the skin, to open up the score cuts. Pat dry with kitchen paper and rub 1 teaspoon of salt into the score cuts. Line a baking tray with kitchen paper and place pork roll on top. Refrigerate uncovered overnight, to allow skin to dry out.

3. Preheat oven to 240ºC (220ºC fan-forced). Place a roasting rack or wire rack in a roasting pan, for the pork to sit on.

4. Rub pork skin with olive oil and remaining salt. Place in prepared pan and cook in preheated oven for 30 minutes. Reduce oven temperature to 180ºC (160ºC fan-forced) and cook for 2 hours (see note below if pork joint is a different weight to recipe).

5. Place potatoes in a large mixing bowl with olive oil, fennel seeds, salt and pepper, tossing until well coated. Spread prepared potatoes on a large baking tray and place on top shelf of oven above the pork, for the final hour of cooking. Remove pork and potatoes from oven, allowing pork to rest for 10 minutes before serving.

YOU MIGHT ALSO LIKE…