Porchetta with bacon and brioche

SERVES 6-8

Begin this recipe 1 day ahead. You will need kitchen string.

50g unsalted butter

200g rindless smoky bacon, cut into 3cm batons

2 garlic cloves, sliced

1 red onion, finely chopped

1 small bulb fennel, finely chopped

1 tsp each fennel, coriander, caraway and cumin seeds, toasted, crushed

1 (400g) day-old loaf brioche breadcrumbs

1 bunch flat-leaf parsley, stems and leaves chopped 1 bunch oregano, leaves picked

1/ 2 bunch thyme, leaves picked

3/4 cup (60g) parmesan, finely grated

1/ 3 cup (80ml) extra virgin olive oil, plus extra to drizzle 3kg piece boneless pork belly

LEMON DRESSING

1 tbs Dijon mustard

1/4 cup (60ml) lemon juice

1 tbs runny honey

1/ 3 cup (80ml) extra virgin olive oil

To make the stuffing, heat butter in a frypan over medium-high heat. Add the bacon, garlic, onion, fennel and spices and cook, stirring occasionally, for 5-6 minutes until fat has rendered out of the bacon and vegetables begin to soften. Set aside to cool. Meanwhile, place the brioche breadcrumbs, herbs, parmesan and oil in a food processor and pulse until brioche is finely chopped and mixture is combined. Transfer to a large bowl, add bacon mixture and, using your hands, mix to combine. Season to taste.

Lay pork belly out, skin-side down, and butterfly the meat from the centre outwards on one side to separate meat from the skin without cutting all the way through, then open out to 1 large piece. Season and spread bacon and brioche mixture out evenly over the pork. Roll pork over itself into a log so that the skin is over the top and not rolled into the centre of the porchetta. Cut 6 pieces of kitchen string long enough to tie the pork. Lay the string at even intervals on a bench and place the rolled pork onto the string.

Bring up each piece of string and tie a knot to secure the pork firmly so that it holds its shape during cooking.

Season pork skin with salt and leave uncovered in the fridge to dry out the skin overnight, or if time permits, for 24 hours. Preheat a fan-forced oven to 250°C. Place a wire rack on a roasting tray and place porchetta on the rack with the seam underneath. Drizzle with olive oil and season all over with fine cooking salt. Roast for 30 minutes. Reduce heat to 180°C and roast for a further 1 hour 15 minutes or until skin is crackling and meat is cooked through. Remove from the oven, cover loosely with foil and rest for 20-25 minutes before carving.

For the lemon dressing, place all ingredients in a small jar with a lid, season to taste and shake well to combine. Place porchetta on a large platter and serve with dressing alongside.