Stuffed pork roast with crackling
Ingredients
- 2.5-2.7 kilogram fresh pork belly, skin on
- 900 grams pork loin, centre-cut, deboned
- 2 tablespoons (30 milliliters) ground black pepper, divided
- 4 tablespoons (60 milliliters) salt, divided
- 4 tablespoons (60 milliliters) extra virgin olive oil, divided
- 1/4 cup (60 milliliters) fennel seeds
- 3 tablespoons (45 milliliters) dried sage
- 2 rosemary sprigs, leaves only
- 6 cloves garlic, roughly chopped
Directions
- Lay pork belly out on working surface, skin side down. Slice flesh in cross-hatch pattern, about 2.5 centimeters apart and seven millimeters deep. Rub the ground black pepper and remaining two tablespoons (30 milliliters) of salt into flesh. Set pork belly aside.
- Toast fennel in a large skillet over medium heat. Transfer to a food processor or mortar and pestle. Add dried sage, rosemary needles, chopped garlic, and extra virgin olive oil to blend or grind to a rough paste. Set aside.
- With the pork belly laid out in front of you, skin-side down, spread 1/2 the spice mixture evenly over the flesh, leaving a 1.25 centimeter border. Butterfly the pork loin and lay out like an open book on top of the pork belly. Spread the remaining spice mixture, leaving a 1.25 centimeter border. Carefully roll the pork belly with pork loin and tie roast with butcher’s twine. Trim ends of pork belly if required. Place roast on wire-rack topped baking sheet in refrigerator, uncovered, overnight.
- Allow porchetta to sit out at room temperature for one to two hours before roasting. Rub porchetta with remaining salt.
- With rack in middle position, preheat oven to 325 F (160 C).
- Roast for three to three and a half hours or until thermometer inserted in the centre reads 140 F (60 C). Increase heat to 450 F (230 C) for the last 20 minutes to crisp up the skin.
- Remove porchetta from oven and let sit at room temperature for 30 minutes before serving.
