Pork Belly Porchetta
with Fennel, Rosemary & Sage

Servings

8

PreP Time

10 minutes 

(+ 6 hours+)

Cook Time

3 1/2 hours

Total Time

4 hours+

What you need to Get:

1.5 kg Pork Belly (Rind on)

+ 1 ½ – 2  tablespoons sea salt
+ 2 tablespoons olive oil

 

Butchers string

 

+ 3 tablespoons rosemary, minced

+ 1 ½ tablespoons dried sage

+ 1 tablespoon fresh thyme, chopped

+ 8 garlic cloves, minced

+ 2 teaspoons fennel seeds, crushed

+ 2 teaspoons ginger, minced

+ 1 teaspoon black pepper, cracked 

 

 

What you need to do:

1. Place the Pork Belly on a clean surface. Wipe the rind of any moisture with a paper towel. Score the entire rind with a sharp knife, making sure not to cut into the meat.


2. Toast the fennels seeds, ground in a mortar and mix all spice rub ingredients until well combined. Set the Pork Belly, skin-side down. Sprinkle the spice rub onto the the Pork Belly and generously rub onto the flesh of the meat.


3. Roll the Pork belly into a tight log with the skin on the outside. Tie the Pork in two-centimetre intervals with butcher strings.


4. Place rolled Roast on a rack. Rub the Pork rind with oil, then salt generously into the scores and into the rind. Refrigerate uncovered overnight or for about 6 hours to dry the skin.


5. Preheat oven to 220° C. Roast in the oven for 20-30 minutes or until the rind begins to crackle. Reduce the temperature 150 °C and cook for a further 2 hours. In the last 10-15 minutes, turn the heat back to 240 °C to get the skin extra crispy.


6. Once cooked through, transfer to a plate and rest for 10 minutes. Remove the butcher strings before carving.