Ingredients

Method

• 1.5 kg pork belly
• 1 t black peppercorns
• 1 t fennel seeds
• 2 sprigs fresh oregano, finely chopped
• 5 sage leaves, finely chopped
• 1 sprig fresh rosemary, finely chopped
• 1 sprig fresh thyme, finely chopped
• 1 clove lic, minced
• ¼ cup olive oil
• 2 T salt flakes

Method

Ingredients

1. Preheat the oven 200°C. Lay the pork belly on a wooden board, skin-side up. Score the pork at a 45-degree angle, then turn the board and repeat on the other side to form a diamond pattern.

2. Toast the peppercorns and fennel seeds in a dry pan for about 2 minutes, or until fragrant. Bash in a mortar and pestle until roughly crushed. Add the herbs, garlic, olive oil and half the salt. Mix until combined.

3. Rub the herby oil mixture all over the pork until well covered. Starting at one end, tightly roll up the pork belly. Secure with butcher’s twine, leaving gaps of about 2 fingers in between each loop.

4. Place a wire rack over a deep baking tray and place the pork belly on the rack. Rub the remaining salt onto the pork.

5. Roast the pork belly for 30 minutes, then reduce the heat to 180°C and roast for a further 2 hours, increasing the temperature to 220°C to crisp up the skin. Rest for 30 minutes before carving.

6. Slice thinly, with the perfect ratio of crisp fat to juicy meat, then serve in a square of focaccia. The juices will be absorbed by the bread and create Lello’s famous porchetta focaccia.

Cook’s note: Porchetta is amazing in a sandwich, but can also be eaten as a meal with roast potatoes and sautéed spinach with Parmesan.

Find more roast recipes.

Photograph: Jan Ras
Production: Abigail Donnelly
Food assistant: Bianca Strydom