orange, fennel + pine nut porchetta



prep time: 20 minutes

cook time: 2h 20m


ingredients


1.7kg pork belly, skin scored 1 cm apart

1/2 cup parsley, chopped

1/2 cup mint, chopped

2 tbsp rosemary, chopped

1 tbsp fennel seeds

1 orange, zested

1 tsp fresh nutmeg, grated

2 tbsp sea salt flakes + extra to top

olive oil


method


Preheat oven to 230 degrees celsius


Pat down both sides of the pork belly with paper towel


Score the meat side of the belly in a criss cross pattern then drizzle over olive and press in a good couple of pinches of salt


Scatter over the fennel seeds, orange zest and grated nutmeg


Add the toasted pine nuts and press down into the scores


Combine herbs in a mixing bowl and press over the meat


Tightly roll up the belly and secure with 6 pieces of kitchen string


Drizzle olive oil over the skin and a few more pinches of sea salt


Transfer to a rack with a baking tray underneath and roast at 230 degrees celsius for 35 minutes. Reduce heat to 170 degrees and roast for a further 1h 45 minutes


Allow the porchetta to rest for at least 20 minutes then slice into thick pieces


Serve with salsa verde