Porchetta Arrosto (Italian Rolled Pork Roast)

• 1.2 kg Pork belly, skin on
• 14 g Fine sea salt
• 2 tsp Black pepper
• 2 tbsp Fennel seeds
• 3 sprigs Fresh rosemary
• 6 cloves Garlic
• 1 medium Lemon
• 1 tbsp Olive oil
• 200 ml Dry White Wine

1. Take the pork belly out of the fridge 30 minutes before cooking. Pat it dry, then score the skin in a tight crosshatch, cutting through the skin and fat but not into the meat. Preheat the oven to 240°C (465°F).
2. Toast the fennel seeds in a dry pan over medium heat for 1 to 2 minutes until fragrant, then crush lightly. Finely chop the rosemary leaves and garlic, then finely zest the lemon. Mix the fennel, rosemary, garlic, lemon zest, half the salt and all the pepper with the olive oil to make a paste.
3. Turn the pork belly meat-side up and rub the paste all over the meat, pressing it into the surface. Roll the pork up tightly into a log, keeping the skin on the outside. Sprinkle the remaining salt evenly over the skin.
4. Set the rolled pork seam-side down in a roasting pan. Pour the dry white wine into the pan around the pork, keeping it off the skin. Roast for 25 minutes until the skin starts to blister.
5. Reduce the oven to 170°C (340°F) and continue roasting for 90 minutes, turning the pan once for even colouring. The porchetta is ready when the centre reaches 70°C (160°F) and the juices run clear. If the skin is not crisp enough, increase the oven to 220°C (430°F) for 8 to 12 minutes, watching closely.
6. Rest the porchetta for 15 minutes before slicing. Tip the pan and spoon the winey pan juices over the slices as you serve. Finish with a little extra lemon zest if you like.

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