PORCHETTA aka stuffed and rolled pork belly

Ingredients:

1.5kg Pork loin with belly attached - ask your butcher to remove the bones and butterfly open the meat so you can roll it.

1 small fennel

3 leaves of kale

1 brown onion

3 garlic cloves

1/2 glass of white wine

pinch of fennel seeds

a pinch of fresh or dried thyme

salt and pepper

Method:

Preheat the oven to as high as it can go.

Slice the fennels and onion long ways and the kale into thin strips.

In a frypan or pot, using low heat and a good amount of oil, cook the onions and crushed fennel seeds until soft.

Add the fennel and garlic and cook until soft but not golden.

Add the kale and 3/4 of the wine then allow it to reduce.

Season with salt and pepper.

Make cuts about 1 cm apart from one another along the pork skin, making sure you do not cut into the meat- SKIN ONLY. No need to be fancy, but doing this makes sure you get a nice crisp crackling. (You can google 'how to score pork belly' if you want a little more guidance).

Place the stuffing on the pork except the loin part.

Fold that loin overhang over the stuffing, then begin to roll the pork.

Using butcher string, tie the roll tight so it doesn't fall apart while cooking.

Place the meat in a roasting tray or a cast iron pot (do not put the lid on if using the pot).

Salt the skin and pour the remaining wine into the bottom of the pot.

Place the pork in the oven and reduce the heat to 160C.

Roast for 2.5 hours.

Once it's done, allow the meat to rest for at least 20 min utes before cutting into it.

This one is guaranteed to impress!

Enjoy!

Change it up!

Add ons: you can absolutely put carrots, potatoes or any other root vegetable under the pork to cook and be covered in its delicious fats during the cooking process.

Gravy: you can strain the fat that has cooked out of the pork and cook it on low heat with a bit of flour and stock to create a delicious gravy!

Stuffing: traditionally, most people make stuffing with breadcrumbs and more meat such as mince or bacon, but I really think that it is unnecessary. Making a stuffing with various vegetables brings a bit of lightness to the dish and there are numerous ways you can make it different!

Experiment with dried fruits, apples, different leafy greens, or even grated root veg and any spices your heart desires!

Rosemary: rosemary is the herb of the roasts! If wanting to change this up but not sure how to, you can never go wrong with adding a bit of rosemary to a roast to add a delicious boost of flavour!