Classic Porchetta

Serves 8

3kg pork loin, rind on, belly

attached

¼ cup sea salt flakes

2 tsp fennel seeds, toasted and

crushed

1 tsp cracked black pepper

2 cups flat-leaf parsley leaves,

finely chopped

½ cup sage leaves, finely chopped ½ cup oregano leaves, finely

chopped

¼ cup rosemary leaves, finely

chopped

3 cloves garlic, crushed

¼ cup (60ml) extra virgin olive oil Lemon wedges, to serve

Using a small sharp knife, score the pork skin lengthways at 1cm intervals. Using a meat mallet, pound the belly part of the pork until 2cm thick. Rub the skin with 2 tbsp of salt flakes and refrigerate, uncovered, for 3 hours or overnight.

Place the fennel seeds and remaining salt, pepper, parsley, sage, oregano, rosemary, garlic and 2 tbsp of oil into a large bowl and mix to combine. Set aside.

Brush the salt off from the pork and pat dry with paper towel to remove any excess moisture. Turn pork, skin-side down, and spread with the herb mixture. Roll to enclose and secure with kitchen string. Brush skin with the remaining oil.

Preheat oven to 240°C (220°C fan forced). Place the pork on a large roasting tray, lined with baking paper. Place in oven and cook for 25 minutes. Reduce heat to 220°C (200°C fan forced) and cook for a further 55-60 minutes or until skin is crackled and pork is cooked through. Rest for 15 minutes before serving. Serve with lemon wedges.

FREEZE RAW PREPARED PORCHETTA: for an easy way to have a roast ready to go, prepare your porchetta and slice in half (1.5kg portion) after tying it. Wrap in two layers of baking paper and foil (this will prevent freezer burn). Freeze for up to three months.

COOK FROM RAW: thaw in the refrigerator for 6 hours. Preheat oven to 240°C (220°C fan forced). Place the pork on a large roasting tray, lined with baking paper. Place in oven and cook for 25 minutes.

Reduce heat to 220°C (200°C fan forced) and cook for a further 35-40 minutes or until skin is crackled and pork is cooked through. Rest for 10 minutes before serving.

FREEZE COOKED PORCHETTA SLICES:

place porchetta on sheets of baking paper and fold to enclose. Layer each slice on top of each other; wrap in foil. Freeze for 2 months.

REHEAT: thaw in the refrigerator for 6 hours. Preheat oven to 240°C (220°C fan forced). Place porchetta on a baking tray line with non-stick baking paper. Cover with a second sheet of damp baking paper (this will help your pork from drying out). Place in oven and heat for 8-10 minutes, turning halfway. For extra crispy skin, remove the skin before heating.

Place on a separate tray uncovered and heat for 10-12 minutes or until crisp.