ROAST PORCHETTA WITH CRISPY POTATOES AND GREENS

Meet porche a, your new fave roast from central Italy. Traditionally a slow-roasted suckling pig, you can simply stuff and roll a boneless cut of pork belly. Plus, you can prep it the day before, it’s easy-carve and it stays moist, even if slightly overcooked. Wow!

STEP 1 Put pork belly, skin-side up, on a large cu ing board. Score rind at 1cm intervals. Flip and place skin-side down and lightly score flesh at 1cm intervals.

STEP 2 In a mortar and pestle, combine whole peppercorns and fennel seeds. Roughly crush. Add half of the salt, garlic, rosemary and chilli. Rub mixture into scored pork flesh (not the rind).

STEP 3 Roll pork belly into a tight log and place seam-side down on board. Working from both ends towards centre, tie pork with kitchen string at 2cm intervals (tie string firmly, but not too tight).

STEP 4 Rub remaining salt over surface of rolled pork. Wrap tightly in plastic wrap and chill overnight.

STEP 5 Preheat oven to 220°C fan-forced (240°C conventional). Remove plastic wrap from pork and place roll on a rack in a large baking dish. Roast for 20 minutes, until skin starts to crackle.

STEP 6 Reduce oven to 130°C fan-forced (150°C conventional). Roast for a further 2 hours, adding potatoes to pan for final hour of cooking. Rest pork, loosely covered with foil, for 15 minutes. Cover potatoes with foil to keep warm.

STEP 7 Meanwhile, toss sprouts with oil on an oven tray. Bake for 10 minutes. Add cavolo nero and bake for a further 5 minutes until crispy.

STEP 8 Slice porche a with a serrated knife. Serve with potatoes, sprouts, cavalo nero and extra rosemary.