Porchetta

Italian-style rolled pork belly and loin, stuffed with garlic, fennel and rosemary, slow-roasted then blasted hot for crackling skin.

Servings: 6

Prep: 30m (plus 8h resting)

Cook: 4h30m

Total: 5h

1 rectangular piece boneless pork belly, with a piece of pork loin to roll up inside, skin on (total weight about 3.5-4kg)
50g garlic, crushed (about 10 cloves)
1 tbsp fennel seeds, toasted
1 tsp dried chilli flakes, toasted
30g sea salt flakes
2 tbsp chopped fresh rosemary or thyme leaves
1 tbsp lard or olive oil, at room temperature
200ml white wine (optional, for gravy)
bread rolls, to serve

Combine the garlic, fennel seeds, chilli flakes, salt, herbs and lard or oil into a smooth paste.
Lay the pork belly flat, score the flesh, and rub the paste all over the meat. Sit the loin along one side and roll the belly up tightly around it.
Tie tightly with butcher’s string at about 5cm intervals, then leave uncovered in the fridge for at least 8 hours. Bring back to room temperature before cooking.
Heat the oven to 160°C. Pat the meat as dry as possible and put on a rack in a roasting tray. Roast for 4 hours.
Turn the oven up as high as it will go and roast for a further 30 minutes, or until the crackling is deep golden — watch it closely so it doesn’t burn.
Remove and rest, uncovered, for 30 minutes. For gravy, skim the fat from the tray juices, add the wine, and simmer, seasoning to taste. Carve into slices and serve in rolls with the gravy, if using.