Porchetta

A slow-roasted, crispy-skinned porchetta filled with sweet apple, fennel and herbs. Perfect for sharing with crusty bread, salsa verde or a bitter leaf salad and a coupla bottles of our Sparkling Vermentino.

Ingredients

• 2.5–3kg boneless pork belly, skin on

• 1 pork loin (optional, for a leaner centre)

Filling

• 1 fennel bulb, finely sliced

• 1 green apple, grated

• 4 cloves garlic, grated

• 1 tbsp fennel seeds, toasted

• Zest of 1 lemon

• Small handful parsley, chopped

• Small handful sage leaves, chopped

• 2 tsp sea salt

• 1 tsp cracked black pepper

• Olive oil

Method

1. Prepare the pork

Lay the pork belly skin-side down. Score the meat lightly if needed.

If using pork loin, place it along the centre.

Rub the inside generously with salt, pepper and olive oil.

2. Roll

Mix all ingredients together, spreading the filling evenly across the pork.

Roll tightly into a log and tie firmly with butcher’s string every few centimetres.

Pat the skin very dry and salt heavily, this helps create crackling.

Leave uncovered in the fridge overnight if possible.

3. Roast

Preheat oven to 240°C.

Roast for 40-50 minutes until the skin starts blistering and crackling.

Reduce heat to 160°C and cook another 2.5–3 hours until tender.

Rest at least 30 minutes before slicing.

Serve With

• Salsa verde

• Charred lemon

• Bitter leaf salad

• Crispy potatoes

• Focaccia

And a coupla bottles of our Sparkling Vermentino