Perfect Porchetta - Make your own

I've made this an number of times, largely to try and absolutely nail the pork cracking and this recipe is what I'm happy with. Others will butterfly the belly, exposing more area to the herbs and spices, but if you are not confident of the knife skills, you can do it as I do, as seen in the images and in the instructions.

I find it helpful, when tieing, to keep the knots around an inch apart, as this makes it really easy to portion the Porchetta up and also make it look rather appetising!

You can go to town with the herbs here and really experiment. You also don't need the sausage pricker that is present in the pictures - you can just use the tip of a sharp knife.

I've found it key for this recipe, to dry the pork belly for at least one night as it really helps with the crackling - so prepare ahead!

See here for how to tie a butchers knot! https://www.youtube.com/watch?v=y6-Qcdzsp8U

• Around 1.5 kg pork belly (deboned, but skin on)
• 1 lemon, zested and juice
• 30 ml olive oil
• 1 handful of fresh Roesemary, chopped
• 1 handful of fresh Sage, chopped
• 1 handful of fresh Thyme, chopped
• 8 garlic cloves, finely chopped
• 1 tbsp fennel seeds, roughly crushed
• 1 tsp ground black pepper
• 1 tsp salt
• Butchers twine

• Trim the pork belly to ensure its rectangular. You may remove some meat here - but save this and add it to the center of the roll
• Prick the skin of the pork belly all over, using a sausage pricker if you have one or the tip of a sharp knife if not
• Zest and juice the lemon and add it to finely chopped garlic, thyme, rosemary, sage, salt, pepper and fennel
• Add the olive oil and mix thoroughly
• Cover the inside of the pork belly with the herb and lemon mixture
• Roll and tie at 1 inch intervals with butchers knots
• Salt the outside and leave in the fridge for 1 or 2 nights
• Remove and bring to room temp
• Cook in a fan oven at 220 c for 30 mins
• Then down to 170 c for 80 mins (or until internal temp around 75c)
• Rest for 30 mins

Goose fat roasted Maris Piper potatoes!