Hairy Bikers Porchetta Recipe
Ingredients
- 3 kg boneless pork belly with loin attached rind scored
- 3 tbsp fresh rosemary finely chopped
- 1 tbsp fresh thyme leaves chopped
- 1 bulb garlic cloves crushed
- 1 tbsp fennel seeds crushed
- 1 tsp chili flakes
- Zest of 1 lemon
- 50 ml white wine for stuffing
- 1.5 kg potatoes thickly sliced
- 1 large onion thickly sliced
- 100 ml white wine for roasting
- 100 ml chicken stock
- Sea salt and black pepper
Instructions
Make the Herb Stuffing
- Blend rosemary, thyme, garlic, fennel, chili, lemon zest, wine. Make coarse paste. Season well.
Stuff the Pork
- Lay pork skin-side down. Spread stuffing over meat. Push into crevices evenly.
Roll and Tie Tightly
- Roll pork from long side. Tie securely with butcher's string every 2 inches.
Dry the Skin Overnight
- Pat skin dry. Rub with salt. Chill uncovered overnight for crispy crackling.
Prep for Roasting
- Preheat oven to 300°F (150°C). Place potatoes, onions in tin. Add wine, stock.
Roast Low and Slow
- Rub pork skin with more salt. Place on veggies. Cover with foil. Roast 4 hours.
Crisp the Crackling
- Remove foil. Blast oven to 475°F (240°C). Roast 30 mins until golden. Rest 30 mins.