orange, fennel + pine nut porchetta

prep time: 20 minutes

cook time: 2h 20m


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


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