- 1.8 kg pork belly (skin on)
- 1.3 kg centre-cut pork loin, trimmed and boned
- 3 T fennel seeds
- 2 T chilli flakes crushed
- 2 T fresh sage minced
- 2 T fresh rosemary minced
- 5 garlic cloves, minced
- 1 orange, zested
- Sea salt, to taste
- Poached quinces, for serving
- For the spicy quince-and-apple chutney:
- 1 kg quinces, peeled, cored, and chopped
- 190 ml water
- 3 T vegetable oil
- 4 T mustard seeds
- 2 T cracked black pepper
- 1 T fenugreek seeds
- 1 T ground cumin
- 2 t turmeric
- 1/2 garlic bulb, minced
- 1 x 7 cm ginger piece, grated
- 2 small chillies, seeded and minced
- 1–2 large red peppers, seeded and finely sliced
- 1.8 kg cooking apples, peeled, cored, and chopped
- 500 ml cider vinegar
- 1 T salt
- 432 g light brown sugar
Place the pork belly skin-side down on a baking tray and arrange the pork loin in the centre. Roll the belly around the loin so that it covers about three-quarters of the loin. If any of the belly or loin overhangs, trim the meat. Unroll and set the loin aside.
Toast the fennel seeds and chilli flakes in a small pan over a medium heat until fragrant, about 1 minute. Allow to cool.
Crush the spices using a mortar and pestle (or a spice mill) and transfer to a bowl with the sage, rosemary, garlic and orange zest.
Place the pork belly on a clean work surface, skin-side down. Using a paring knife, cut a checkerboard pattern into the belly, about 1 cm deep.
Turn the pork belly skin side up. Poke a lot of holes through the skin all over the belly.
Using the jagged edge of a meat mallet, pound the skin all over for 3 minutes to tenderise it. Salt both the belly and loin and rub both with the fennel mixture. Arrange the loin down the middle of the belly.
Roll the belly around the loin and secure with string at 1 cm intervals. Trim the string.
Transfer to a roasting pan. Chill, uncovered, for 1 to 2 days to allow the skin to dry.
Remove the porchetta from the refrigerator and allow to stand at room temperature for 2 hours. Preheat the oven to 260°C.
Rub the porchetta with salt and roast for 40 minutes. Reduce the heat to 150°C and continue roasting, rotating the pan and turning the porchetta occasionally, until a thermometer inserted into centre of meat registers 65°C, about 2 hours or more.
Increase the heat to 260°C and roast for a further 15 to 20 minutes, or until the skin is brown and crisp. Allow to rest for 30 minutes before slicing. Serve with the poached quinces and spicy quince-and-apple chutney.
To make the spicy quince-and-apple chutney, place the quince into a saucepan and add the water. Bring to a simmer and cook, covered, until the quince is soft, about 20 minutes. Drain and set aside. Heat the vegetable oil in a large, heavy-bottomed saucepan over a medium heat. Add the mustard seeds and cook until they start to pop. Stir in the pepper, fenugreek, cumin and turmeric. Cook for 2 minutes, stirring continually. Add the garlic, ginger, chillies and peppers and cook for a further 2 minutes. Add the apples, stir well to combine with the spices, then add the vinegar, salt, sugar, and quince. Cook over low heat until the sugar dissolves, stirring occasionally, then bring to a simmer. Cook, uncovered, until the mixture thickens (about 2 hours). Stir occasionally and add a little water if the mixture seems too thick.