Recipe Tip: Porchetta

Instructions

1. Step 1

   Score the belly meat about 1 cm deep on the flesh side in a lattice pattern using the tip of a sharp knife. Make numerous small punctures on the rind. Season the belly and fillet with salt.

2. Step 2

   Toast the fennel and coriander seeds briefly in a dry pan until fragrant (about 3 minutes). Grind to a powder in a mortar, then add the garlic, chillies, lemon zest, rosemary and sage and grind to a paste.

3. Step 3

   Rub the meat side of the belly with the spice paste.

4. Step 4

   Place the belly on a board with the rind facing downwards and, if necessary, pound it flat with a meat mallet.

5. Step 5

   Place the fillet on the lower edge of the belly and roll the belly around it. Tie with kitchen string to form a rolled roast. Cover and leave to marinate in the refrigerator for at least 24 hours, or up to 2 days.

6. Step 6

   Preheat the oven to 120°C. Pour a cup of hot water into a small roasting tin and put in the base of the oven (this will create steam as the porchetta cooks).

7. Step 7

   Put the porchetta in a roasting tin and cook for 5 hours, turning occasionally.

8. Step 8

   Remove the water in the roasting tin and turn up the heat to 250°C. Keep turning and basting the porchetta in the pan juices until the skin is crisp all over, about 15 minutes.

9. Step 9

   Remove from the oven and leave to rest for ten minutes, then slice and serve.

10. Step 10

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11. Step 11

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12. Step 12

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13. Step 13

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