Herbed Roast Pork

Ingredients

• 2 kg Pork belly
• 800 g Pork loin
• 6 cloves Garlic
• 2 tbsp Fennel seeds
• 3 sprigs Rosemary
• 1 tbsp Black pepper
• 2 tbsp Coarse salt
• 1 tbsp Fine salt

Steps

1. Lay the boned pork belly skin-side down on a board.
2. Run a sharp knife in a shallow crosshatch over the inner flesh so the seasoning penetrates and the meat rolls evenly.
3. In a mortar, pound the garlic, fennel seeds, rosemary leaves, plenty of black pepper and coarse salt into a coarse, fragrant paste.
4. Rub the herb paste thoroughly into the scored flesh, working it into every cut.
5. Lay the trimmed pork loin lengthwise down the centre.
6. Roll the belly tightly around the loin into a firm cylinder, skin on the outside.
7. Tie securely with kitchen twine at regular intervals.
8. Pat the rind completely dry, then rub it all over with fine salt to draw out moisture and guarantee crisp crackling.
9. Rest, uncovered, while the oven heats.
10. Roast in a hot oven for the first 30 minutes to blister the skin.
11. Lower the heat and slow-roast for about 2.5 to 3 hours, until the centre is meltingly tender.
12. Raise the heat again for the final 15 minutes to crisp the rind into deep golden crackling, watching that it does not burn.
13. Rest the porchetta for at least 20 minutes.
14. Remove the twine and carve into thick slices, including a shard of crackling on each.
15. Serve warm, alone or stuffed into crusty rolls.

Tips

• Wild fennel (finocchietto) is the soul of true porchetta — use the pollen, fronds and seeds if you can find them. Drying the rind overnight in the fridge, uncovered, gives the crispest crackling. Don't skip the long rest, or the juices run out and the meat dries.