PORCHETTA

SERVES 6

“You’ll need to allow a day in advance to dry out the pork skin, uncovered, in the fridge, which will help achieve crisp crackling. The fat from the roast that drips into the pan is liquid gold; use it to roast potatoes to serve alongside the porchetta, or strain into a container to use later. Store in an airtight container in the refrigerator.” You will need kitchen string and a meat thermometer for this recipe.

1kg piece of boneless pork belly, skin on 1 tbs fennel seeds