Porchetta
| Serves: | 8-10 |
| Cooking Time: | 3-4 hours |
| Prep Time: | 20 minutes (pork needs to rest overnight before cooking) |
Ingredients
- Butcher's twine, for tying
- 2 tsp chilli flakes
- 1/4 tsp fennel seeds
- 800 g slab pork belly
- salt to taste
- 2 cloves garlic, peeled and chopped
- 4 Tbsp black peppercorns, crushed
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- In a hot pan, toast the fennel, black pepper and chilli until aromatic.
- Crush with a mortar and pestle.
- Lay the pork belly, skin-side down, on a chopping board then score the meat with a sharp knife. Take care not to score through the fat and skin.
- Sprinkle over a generous amount of salt and then rub the spice mixture and finely chopped garlic into the meat.
- Roll up lengthwise and tie with butcher’s twine approximately 2cm apart. You should now have a neat, long roll of pork belly.
- Cover well with clingfilm and allow to rest overnight.
- When you are ready to roast, pre-heat the oven to 160°c.
- Place the pork belly on a roasting rack in a roasting tray and season generously with salt.
- Place in the oven and allow to roast for 3-4 hours until the pork belly is succulent and cooked through.
- Turn the heat up to 220°c and allow the pork to roast until the crackling is blistered and crisp.
- Remove from the oven and allow to rest for 15 minutes before carving and serving.
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