Pork Belly Porchetta

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10 Ingredients

Number of servings

1 pinch freshly ground black pepper
30grams coarse salt
3tablespoons olive oil (save 1 tbs for greasing)
5kilograms pork belly, rectangular piece of skin-on boneless
2 sprigs thyme, shredded
2tablespoons rosemary, roughly chopped
1tablespoons fennel seeds
10 cloves garlic, finely chopped
6tablespoons honey
2 limes, juice only

Nutrition per serving

128% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

This simple version of a classic Italian dish is made using pork belly infused with fresh herbs and fennel.

Method

Step 1 of 4

Preheat the oven to 250°C (Gas 9). Lay the pork belly skin-side down on a clean work surface. Sprinkle with pepper and half of the salt, rub well into the meat, and leave for 5 minutes.

Step 2 of 4

Sprinkle the thyme, rosemary, and fennel seeds over the meat and then rub in with the garlic. Roll up the pork gently and tie crossways with pieces of butcher's string at 1cm intervals through the length of the piece. Try to keep as much of the herb mix inside as possible.

Step 3 of 4

Grease a roasting tin with a little oil and place the pork in it. Spread the remaining salt along with the oil all over the pork. Roast in the oven for 15 minutes skin-side down, then turn over and roast for a further 15 minutes. Reduce the oven temperature to 300°C (Gas 2) and cook for 3 hours.

Step 4 of 4

Remove the pork from the oven and coat with the honey and lime juice. Roll in the juices for a few minutes, then transfer the meat to a carving board. Stir up the remaining juices and pour into a warmed jug. Cut the meat into thick slices, pour over the sauce, and serve with mashed potato and green peas.

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