Porchetta

Ingredients:

- 1 pork belly (5-6kg)

- 3 tbsp fennel seeds

- Zest of 1 orange

- 1 tbsp chilli flakes

- 10g each: rosemary, sage, thyme, leaves removed and chopped

- 1 head garlic, cloves minced

Instructions:

- Lay out the pork belly, and remove excess skin that will be inside the roll (about 1/5 of the skin). Score the remaining skin, then flip and score the flesh.

- Season the meat of the pork belly with fennel seeds, herbs, garlic, orange zest, chilli flakes and lots of salt and pepper. Drizzle with 100ml olive oil and rub well into the scored meat.

- Roll the belly tightly into a log. Tie with butcher’s string every 2-3 inches to hold the shape. Refrigerate overnight uncovered to let the skin dry.

- When ready to cook, preheat the oven to 160C. Place the belly on a rack with a tray underneath with about a cup of water. Leave in the oven for 2-4 hours, or until the internal temperature reaches 71C or 160F.

- Increase the oven temperature to 250C, then keep roasting until blistered, careful not to let the skin burn, about 20-30 minutes more.

- Let rest for 30 minutes before carving.