, Serves 8
Ingredients
Method
- Start preparing the pork belly the day before cooking. Using a mortar and pestle, pound the fennel seeds, salt, chilli flakes, peppercorns, garlic and rosemary together to make a paste. Rub the paste on to the inside of the pork belly.
- Roll pork belly lengthways and, using butcher's twine, tie the meat at 2½ centimetre intervals to hold it together. Cover with cling film and leave in fridge at least overnight.
- Remove prepared porchetta from fridge and uncover. Season with fine salt all over the skin. Leave for one or two hours to draw out moisture. Wipe with a clean, damp cloth to remove salt.
- Half an hour before cooking, preheat oven to 150C. Place porchetta on a rack inside a baking tray. Put in oven to cook for 2½ to three hours. If, after this time, the skin has not crackled, increase the heat to 200C for 15 minutes. Remove from oven and leave to sit at least until warm.
- To serve, remove string and cut pork into one-centimetre slices using a serrated knife. Serve with chimichurri.