Stuffed roast pork porchetta

If you have time, allow the meat to rest in the fridge overnight (uncovered) as it really helps get that crackling going.

Serves: 8 • Ready in 3 hrs 30 mins, plus chilling time

2kg boneless belly pork

For the stuffing:

2tsp fennel seeds

Olive oil, for frying

1 onion, finely chopped

2 cloves garlic, minced

200g pork mince

1 egg, beaten

1 apple, grated

Small handful sage leaves, finely chopped 4tbsp breadcrumbs

45g pistachios

Juice and zest of ½ lemon

¼tsp grated nutmeg

1 Score the pork skin with a knife in a criss-cross pattern. Lay the cut belly on a board and place, uncovered, in the fridge overnight.

2 The next day, make your stuffing. Dry-fry the fennel seeds in a pan over a high heat for 1-2 mins, then tip into a pestle and mortar, and leave to cool. Grind well, then mix with a pinch of salt and place in a large bowl.

3 Heat the olive oil in a non-stick frying pan and add the onion. Season and cook gently over a low heat for 10 mins. Add the garlic, and cook for another 2 mins, then add the mince.

Cook until the mince is browned. Set aside and leave to cool.

4 Put the mince and onion mix in the bowl with the fennel seeds, and add the egg, apple, sage, breadcrumbs, pistachios, lemon juice, zest and nutmeg.

5 Lie the pork belly on a board, skin-side down. Roll the stuffing into a sausage shape and place, lengthways, down the middle of the belly. Wrap the sides of the belly around the stuffing and tie with butcher’s string. Place seam-side down in a roasting tin, uncovered, and chill for at least 2 hrs, preferably overnight. You want the skin to dry out so it crisps when you roast it. 6 To cook the pork, take it out of the fridge about 1 hr before cooking to come to room temperature. Heat oven to 180C/gas 4 and cook the pork for about 2 hrs, turning the tin every 30 mins or so. After 2 hrs, turn the heat up to 220C/gas 7 and cook for another 20 mins until the skin is crisp and the pork is cooked through. Remove from the oven and leave to rest for 15-20 mins. Carve and serve with sides. Per serving: 885 cals; 62g fat;

20g sat fat; 9g carbs >>