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Porchetta with salsa verde

Name: Porchetta with salsa verde
Prep time: 20 min
Cook time: 205 min
Total time: 225 min
Yield: 10
Ingredients: 4-5kg piece pork belly*, boned, skin and excess fat removed, skin reserved (ask your butcher to do this for you); 1/2 cup sage leaves, roughly chopped; 1/2 cup rosemary leaves, roughly chopped; 1 tbs fennel seeds; 6 garlic cloves, finely chopped; 1 tbs olive oil; 5 tbs (100ml) good-quality honey; 2 garlic cloves, fi nely chopped; 3-6 anchovies; 1 tbs salted capers, rinsed, roughly chopped; Small handful of flat-leaf parsley leaves; Small handful of basil leaves; 5 mint leaves, sliced; Finely grated zest and juice of 1 lemon; Extra virgin olive oil

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20m

3h 25m

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by Tobie Puttock

Celebrity chef

Oct 09, 2015

This crunchy pork is the ideal Sunday roast option for your family or nine of your closest mates (serves 10).

4-5kg piece pork belly*, boned, skin and excess fat removed, skin reserved (ask your butcher to do this for you)
1/2 cup sage leaves, roughly chopped
1/2 cup rosemary leaves, roughly chopped
1 tbs fennel seeds
6 garlic cloves, finely chopped
1 tbs olive oil
5 tbs (100ml) good-quality honey

Salsa verde (makes about 1 cup)

2 garlic cloves, fi nely chopped
3-6 anchovies
1 tbs salted capers, rinsed, roughly chopped
Small handful of flat-leaf parsley leaves
Small handful of basil leaves
5 mint leaves, sliced
Finely grated zest and juice of 1 lemon
Extra virgin olive oil

Method

1.

Preheat the oven to 250˚C and oil a large roasting pan. Lay the pork belly flat on a work surface. Sprinkle with 2 tsp coarse sea salt and 2 tbs freshly ground black pepper, then massage the seasoning into the meat. Stand for 5 minutes, then sprinkle the meat with the sage, rosemary, fennel seeds and garlic. Starting from one long side, roll up the pork firmly. Wrap the roll in the reserved pork skin, so the ends meet under the roll. Use kitchen string to tie first around the centre, then 2cm from each end. Add a few more ties along the roll to secure well. Massage the olive oil into the skin, followed by 2 tsp coarse sea salt and 2 tbs black pepper.
2.

Place the pork in the roasting pan and roast for 10 minutes, then turn and roast for a further 15 minutes. Reduce the oven temperature to 140°C, cover pan with foil and roast for 3 hours or until the meat is meltingly tender.