Porcetta
Stuffed with fennel and herbs, this porcetta recipe is a sure-fire way to upgrade a roast dinner, and please the whole family. Inspired by the classic Italian dish, this succulent meat will be deliciously dressed in gravy, with potatoes and green vegetables on the side. It is also a versatile option for the holidays, as it can be served cold as part of a Boxing Day buffet. Serving 6-8, it takes 30 minutes to prepare and is best cooked for four hours.
- 2.5-3kg pork belly with ribs removed
- 15g sea salt
- 2 tablespoons milled black pepper
- 15g fresh rosemary, chopped
- 15g fresh sage, chopped
- 2 tablespoons fennel seeds
- Zest of 1 lemon
- Zest of 1 orange
- 4 garlic cloves, peeled and grated
- 1 tablespoon olive oil
- 2-3 tablespoons runny honey
- To Serve
- Roasted rosemary potatoes
- Green vegetables
Ingredients
- Pre-heat the oven to 220ºC/fan 200ºC/gas mark 7.
- Lay the pork belly on a work surface, skin side down. Sprinkle with half the salt and pepper, and all the rosemary, sage, fennel seeds, lemon and orange zest, and garlic. Rub the mixture into the meat, and leave for 15 minutes so the flavours can infuse.
- With the longest side of the meat towards you, roll it up. You should end up with the seam at the bottom. Get one piece of string and tie the meat around the middle. Then tie the rest of the joint with the remaining pieces of string, leaving even gaps between each one.
- Rub the top of the meat with the oil and the remaining salt and pepper. Place in a large roasting tin, and put in the oven for 20 minutes.
- Turn the oven down to 150°C/fan 130°C/gas mark 2. Cover the meat with foil, and roast for 3½ hours. (If you want crispy crackling, leave the foil off, but the meat will be drier).
- Take the porchetta out of the oven. Mix the honey with some of the juices from the pan, and pour this over the meat. Leave for 5 minutes.
- Serve with roasted rosemary potatoes and green vegetables, such as kale.
