Pork belly porchetta

Traditionally, porchetta is a whole suckling pig, deboned and stuffed with copious quantities of garlic and herbs. This version uses pork belly, although if you’re feeding more people you can ask your butcher for the belly and loin in one piece. It’s a real crowd pleaser, the crispy crackling giving way to yielding, juicy meat.

SERVES 6-8

WITH LEFTOVERS

★ 4kg skin-on pork belly in one piece, ribs removed

★ 3tbsp fennel seeds

★ 4tbsp chopped fresh rosemary

★ 4tbsp chopped fresh sage

★ 10 large garlic cloves, finely chopped or grated

★ Grated zest of 3 lemons

★ 100ml white wine or vermouth

1 Place the belly skin-side up on a large board with the long edge facing you. Remove the skin from the right hand half of the belly. Using a very sharp knife, carefully make vertical cuts into the remaining skin, being careful you don't go down to the meat. If you’re unsure about this, ask your butcher to do it for you.

2 To make the filling, mix together the remaining ingredients in a bowl. Rub the pork all over with salt, then turn skin-side down. Spread the filling evenly over the meat. Roll up like a roulade, starting with the edge without the skin. Tie the porchetta with string at 2cm intervals as tightly as you can.

3 Pat the meat dry with kitchen paper, place on a rack over a deep baking tray and leave to rest, uncovered, in the fridge for at least 12 hours – this will allow the flavour of the filling to penetrate the meat and ensure perfect crispy crackling.

4 Remove the porchetta from the fridge 1 hour before cooking, pat dry and wipe any escaped juices out of the baking tray.

5 Preheat the oven to 180°C/160°C fan/ gas mark 4. Fill the baking tray with approx 500ml water, or until half full, and place the pork on a rack above it. Roast for 4-5 hours until the meat is very soft. The crackling may be perfect by this stage, but if not, turn the heat up to 240°C/220°C fan/gas mark 9 and blast for 20min for a final crisp.

6 Leave the pork to rest for at least

30min before slicing and serving. Reserve the juices from the baking tray, skimming off any excess fat, add any liquid from the resting pork and serve in a jug alongside the meat.