An effortless festive roast. Free-range pork belly is hand-tied and stuffed with white pepper, garlic, oregano & fennel and then scored.
For the perfect crackling, every time remove the porchetta from the fridge an hour before you would like to cook and cover with a layer of salt to remove the moisture.
Once done wipe off the layer of salt and moisture with a paper towel and place in a pre- heated oven at 200 degrees for 20 minutes, then turn down to 180 degrees and continue to cook for a further 25 minutes per 500g.
Rest for 10 minutes and remove the crackling before slicing.
Feeds 4-6 people
