Owner of Michelin Star restaurant Homestead Cottage Robbie McCauley shares simple recipes you can enjoy at home. This week’s moreish dish is porchetta (Italian rolled pork belly).
You will need:
-
- 2.5kg pork belly, boneless
- 2 sprigs of rosemary, leaves picked
- 3 sprigs of fresh thyme, leaves picked
- 1 large bulb of smoked garlic
- 1 tbsp of fennel seeds
- 1 pinch of chilli flakes
- 1 lemon, zested
- 2 tbsp of white wine
- 1 tsp flaky sea salt
- 1/2 tsp cracked black pepper
- 500ml of water
Method
1) To begin, place the fennel seeds and chilli flakes in hot, dry pan and toast for 30 seconds, until fragrant.
2) Peel the garlic cloves and place in a pestle and mortar. Add the herbs, toasted spices, salt, pepper and white wine and grind to a rough paste.
3) Lightly score the belly flesh in a 2cm diagonal pattern and massage the stuffing paste into the belly and loin. Place the loin back onto the belly.
4) Roll up tightly, tie up with butcher’s string and leave uncovered in the fridge overnight. This will dry out the skin, giving a crispier crackling.
5) Preheat the oven to 160°C/gas mark 3.
6) Place the pork on a wire rack set over an oven tray. Pour in the 500ml of water and cook in the oven for 3 1/2 to 4 hours. Check at intervals; if the water has evaporated, add a little more.
7) Leave to rest for 30 minutes before carving. Slice and serve warm in buttered bread rolls.
