Preheat the oven to 400 degrees F (200 degrees C).
Pork Belly (6.6 lb)
flat, skin-side down. Sprinkle with lots of
Coarse Sea Salt (to taste)
Coarse Black Pepper (to taste)
and rub the seasoning into the meat.
In a bowl, combine
Fresh Thyme (3 sprigs)
Fresh Rosemary (3 sprigs)
Fresh Sage (3 sprigs)
Lemon Zest (1)
, Lemon Juice,
Garlic (6 cloves)
Olive Oil (2 1/2 Tbsp)
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.
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.
Roast in the hot oven for 15 minutes with the seam facing upwards.
Turn the pork and cook for the further 15 minutes with the seam facing down.
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.
Roast the pork for a further 3 hours before removing it from the oven.
For extra crispy skin, give the porchetta a quick blast under the grill, turning once. Rest the pork for 5-10 minutes before slicing.
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.
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.