Porchetta (Rolled Pork Belly with Fennel and Rosemary)

• 2.5 kg boneless pork belly, skin on, not scored
• 2 tbsp fennel seeds, toasted and ground
• 2 tsp black peppercorns, toasted and ground
• Salt: 2½ tsp cooking or kosher salt, for the rub
• 3 tbsp finely chopped fresh rosemary leaves
• 2 tsp red chilli flakes
• 6 large garlic cloves, finely grated
• Salt: 2½ tsp cooking or kosher salt, for the skin
• 2 tbsp olive oil, for the skin

Method

Tap a time to watch that step in the video.

1. Toast the fennel seeds and peppercorns in a dry pan, grind them, then mix with the rub salt, rosemary, chilli flakes and grated garlic. 1:20
2. Lay the belly skin-side down. Cut a strip of meat (not skin) off one long edge so it rolls neatly, then score the flesh in 3 cm diamonds about 1 cm deep. Rub the paste into the flesh and over the trimmed strip. 0:35
3. Roll the belly up around the strip so the skin edges just meet, and tie it with about 8 strings 2.5 cm apart, starting in the middle. 2:25
4. Refrigerate uncovered on a rack for 2 days (at least 1) so the skin dries out; this is what makes it crackle all over. 3:10
5. Rub 1 tbsp oil and the skin salt all over the skin, then slow-roast on a rack at 130 °C (120 °C fan) for 3½ hours, until the meat is tender but the skin is still soft. 3:28
6. Turn the oven up to 240 °C, move the pork to a clean tray, drizzle with the rest of the oil and roast 30–40 minutes, turning once or twice, until the skin is blistered and crisp all over. 4:00
7. Rest for 30 minutes, then slice thickly. 5:40

Tip. The video says 110 °C; the cook corrects it to 130 °C (120 °C fan). Skip her flour gravy for keto and gluten-free. All the belly's fat is counted, including what renders out. Re-crisp leftovers at 180 °C.

The method is a summary in our words — the video shows every step.