Porchetta Arrosto con Patate (Italian Roast Pork Belly and Potatoes)

• 1.2 kg Pork belly, skin on
• 10 g Fresh rosemary
• 6 cloves Garlic
• 2 tsp Fennel seeds
• 1 tbsp Fine sea salt
• 2 tsp Black pepper
• 3 tbsp Olive oil
• 800 g Mixed baby potatoes
• 1 medium Lemon
• 150 ml Dry White Wine

1. Heat the oven to 220°C (430°F). Pat the pork belly dry, then score the skin in a tight crosshatch, cutting through the skin and fat but not into the meat. Finely chop the rosemary and garlic, then mix with the fennel seeds, 2 tsp of the fine sea salt, 1 tsp of the black pepper, 1 tbsp of the olive oil, and the finely grated zest of the lemon.
2. Turn the pork belly meat-side up and rub the rosemary mixture evenly over the meat. Roll the belly up tightly into a neat cylinder, keeping the skin on the outside. Tie securely at 2 to 3 cm intervals with kitchen string so it holds its shape.
3. Set the rolled pork seam-side down in a roasting pan and rub the skin with the remaining 2 tsp fine sea salt, remaining 1 tsp black pepper, and 1 tbsp olive oil. Roast for 25 minutes until the skin begins to blister and colour. Reduce the oven to 170°C (340°F).
4. Toss the mixed baby potatoes with the remaining 1 tbsp olive oil and a good squeeze of lemon juice. Carefully add the potatoes to the roasting pan around the pork, then pour in the dry white wine. Roast for 75 to 85 minutes, turning the potatoes once, until the pork reaches 70°C in the centre and the potatoes are tender and glossy with pan juices.
5. If the skin needs extra crisping, increase the oven to 220°C (430°F) for 8 to 12 minutes, watching closely so it does not burn. Transfer the pork to a board and rest for 20 minutes; keep the potatoes in the switched-off oven to stay hot. Snip off the string, slice the porchetta thickly, and serve with the potatoes and the pan juices.

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