How to Cook

• total time: 2 hours 25 minutes

Ingredients

Porchetta

For proper cracking, I scored and salted the skin , then left(uncovered in the fridge for 3 - 4 days for the skin to dry out.

Porchetta

1 x 1.2 kg pork Belly

150g pancetta (sliced)

1 tsp chili flakes

2 tbsp roasted fennel seeds (crushed)

80ml olive oil

6 cloves garlic (minced with 3 tsp oil)

Zest of one lemon

2 tbls thyme leaves (chopped)

1 tbsp rosemary (chopped)

5g cracked black pepper

2 tbsp salt flakes for the skin

Pop the garlic and oil into a bowl. garlic, Take your pork belly and lay flat on your chopping board skin side down and Season the belly with chilli, fennel seeds, rosemary, pepper and the garlic oil. Lay the pancetta evenly over the belly season and roll.

Cut several pieces of butcher’s twine, each about 12-14 inches long. The number of pieces depends on the length of your porchetta; you will need one piece approximately every 2 inches along the roll.

Directions

Place the first piece of twine under the rolled porchetta, about 1-2 inches from one end.

Bring the ends of the twine up and tie a double knot firmly, securing the roll but not so tight that it cuts into the meat.

Move down about 2 inches and repeat the process with the next piece of twine.

Ensure each knot is equally tight to maintain an even shape and cook uniformly.

Make sure the porchetta is evenly tied and the roll is secure.

Rub all over with salt and let sit for a 45 mins this will give the salt a chance to penetrate the skin. Preheat your oven to 220 degrees and place the belly on a rack with and a tray underneath. Season with a little olive oil. Roast at 220 for 20 mins to start the crackling)

Reduce the heat to 160 deg and roast for a further 50 mins. Check it’s cooked using a probe. 75 - 80 degrees is ideal. Once cooked, rest for at least 30 mins before carving.