Porchetta

Method

• 1)

  Preheat oven to 130C.

• 2)

  Roll up the porchetta, mark where it rolls to and cut off any excess skin so that there’s no skin on the inside when you roll it up. Cut the skin excess skin off.

• 3)

  Get a box cutter and on a really short blade, score the skin lengthways approx. 1mm apart.

• 4)

  Flip the pork over and cut into the meat diagonally one way, then diagonally the other way to create diamond shapes.

• 5)

  To create your seasoning, blitz up 3 cloves of garlic, small handful of rosemary, tablespoon of fennel seeds, teaspoon of chilli and zest of 1 lemon.

• 6)

  Rub the blitzed seasoning into the cracks you have made in the pork belly and generously season with sea salt.

• 7)

  Roll up porchetta tightly, making sure there’s no skin inside the rolled pork (if there is chop off the excess).

• 8)

  Get some butcher’s string and do a tie at every few centimetres around the pork.

• 9)

  Once trussed pop into roasting tray, coat in some olive oil and sprinkle with some flaky sea salt.

• 10)

  Pop into the oven on 130C for 2.5 hours, then increase the heat to 250C to get the crackling going for 30 mins longer (keep an eye on it).

• 11)

  Then leave to rest for 15-20 mins before carving.

• 12)

  Carve by cutting alongside where you have tied the string and serve.