Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Lay the
Pork Belly (6.6 lb)
flat, skin-side down. Sprinkle with lots of
Coarse Sea Salt (to taste)
and
Coarse Black Pepper (to taste)
and rub the seasoning into the meat.
Step 3
In a bowl, combine
Fresh Thyme (3 sprigs)
,
Fresh Rosemary (3 sprigs)
,
Fresh Sage (3 sprigs)
,
Lemon Zest (1)
, Lemon Juice,
Garlic (6 cloves)
, and
Olive Oil (2 1/2 Tbsp)
.
Step 4
Cut 10 lengths of string/kitchen twine, each about 30 cm long. Sprinkle the herbs,
Fennel Seeds (2 1/2 Tbsp)
and garlic, over the pork. Carefully roll up from one of the long ends, then tie very tightly with string in the middle of the roll.
Step 5
Tie at either end, about 1 cm in, then keep tying at intervals along with the roll until all the lengths of string have been used up. If any filling escapes, push it back in.
Step 6
Roast in the hot oven for 15 minutes with the seam facing upwards.
Step 7
Turn the pork and cook for the further 15 minutes with the seam facing down.
Step 8
Reduce the oven’s temperature to 265 degrees F (130 degrees C) and cover the pork with foil. Optionally pour a little white wine to steam the meat as it cooks.
Step 9
Roast the pork for a further 3 hours before removing it from the oven.
Step 10
For extra crispy skin, give the porchetta a quick blast under the grill, turning once. Rest the pork for 5-10 minutes before slicing.
Step 11
For the slaw, use a sharp knife to slice the
Butter Lettuce (1 head)
into ribbons and thinly cut the
Fennel Bulb (1)
. Retain some of the fennel tops to use in the slaw. Combine the lettuce and fennel in a bowl and drizzle over some olive oil.
Step 12
To assemble a porchetta sandwich, halve
Ciabatta Bread (as needed)
and top with some slaw followed by a slice or two of porchetta. Crumble a little
Blue Cheese (as needed)
over the top and close the roll. Serve with a few glasses of wine if desired.
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