Ingredients
Method
- 2 kg pork belly
- 500 g pork loin
- 5 sprigs fresh thyme
- 3 sprigs fresh oregano
- 1 head garlic
- 2 t chilli flakes, toasted
- zest of 1 lemon
- 1 T olive oil
- 1 t Maldon salt and black pepper to taste
- 2 cups water
- Sautéed green beans or Tenderstem broccoli, to serve
Method
Ingredients
1. Preheat the oven to 160°C. Bring pork belly and pork loin to room temperature.
2. Combine thyme, oregano, garlic, chilli flakes, lemon zest, olive oil, Maldon salt and black pepper to taste in a mortar and pestle and make a paste.
Rub the paste over the meaty side of the belly, then place the loin on top of the belly, making sure the loin fits neatly inside the belly when rolled up.
Rub with the remaining paste, roll and secure using butchers string.
3. Cover the skin with a generous amount of Maldon salt. Place the porchetta on a wire rack inside a baking tray filled with water.
4. Roast for 3½–4 hours, adding more water if necessary. Allow to rest for 30 minutes before slicing.
5. Serve with sautéed green beans or Tenderstem broccoli. Serve any leftovers in warm buttered rolls.
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