| Porchetta

Herb-stuffed, slow-roasted pork belly gained cult status in Copenhagen a few years ago. This version is Hans’s favourite smørrebrød topping.

SERVES: 4-6 AS A MAIN, OR 12 AS A TOPPING

TAKES: 3 HRS 30 MINS

INGREDIENTS

2.5kg piece organic pork belly

3 garlic cloves, finely chopped plenty of herbs (like sage, rosemary, thyme, lemon verbena and parsley), finely chopped

1 lemon, zested rye bread and pickled pumpkin, to serve (optional)

YOU’LL NEED

butcher’s string meat thermometer

METHOD

Heat oven to 270C, 250C fan, gas 10 (or as high as it’ll go).

Score the pork belly (if it’s not already scored), taking care not to cut into the fat. Set the meat skin-side down and season generously. Scatter over the garlic, herbs and lemon zest.

Tightly roll the pork belly and tie in place with the butcher’s string. Rub the skin with salt.

Place the meat on a rack set in a roasting tray and cook for 15 mins, then reduce the heat to 160C, 140C fan, gas 3 and roast for 3 hrs until the meat’s internal temperature reaches 72C. Turn the heat back up to 270C, 250C fan, gas 10 for a few minutes at the end of the cooking time to achieve a crisp skin (keep a close eye on the meat as it can go crispy quickly). Remove from the oven, cover with a tea towel and leave to rest for 15-20 mins.

Serve warm as a main, or cold and sliced on rye bread with, say, pickled pumpkin, if you like.