Porchetta
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Ingredients
Porchetta
- 2.5kg pork belly, boneless
- 600g of pork loin
- 2 sprigs of rosemary, leaves picked
- 3 sprigs of fresh thyme, leaves picked
- 1 large bulb of smoked garlic
- 1 tbsp of fennel seeds
- 1 pinch of chilli flakes
- 1 lemon , zested
- 2 tbsp of white wine
- 1 tsp flaky sea salt
- 1/2 tsp cracked black pepper
- 500ml of water
Equipment
- Pestle and mortar
- Butcher's string
Method
1
To begin, place the fennel seeds and chilli flakes in hot, dry pan and toast for 30 seconds, until fragrant
2
Peel the garlic cloves and place in a pestle and mortar. Add the herbs, toasted spices, salt, pepper and white wine and grind to a rough paste
3
Place the pork belly skin-side down and lay the loin across the width. Trim the loin down to size so it rolls up neatly
4
Lightly score the belly flesh in a 2cm diagonal pattern and massage the stuffing paste into the belly and loin. Place the loin back onto the belly
5
Roll up tightly, tie up with butcher's string and leave uncovered in the fridge overnight. This will dry out the skin, giving a crispier crackling
6
Preheat the oven to 160°C/gas mark 3
7
Place the pork on a wire rack set over an oven tray. Pour in the 500ml of water and cook in the oven for 3 1/2 to 4 hours. Check at intervals; if the water has evaporated, add a little more
8
Leave to rest for 30 minutes before carving. Slice and serve warm in buttered bread rolls
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Porchetta
