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  • Australian Women’s Weekly NZ

    At home with Colin Fassnidge

    Nov 04, 2020 3 minutes
    PHOTOGRAPHY by ALAN BENSON • S TYLING by EMMA KNOWLES

    Porchetta

    SERVES 10

    This porchetta is such a crowd-pleaser at dinner parties, and you’ll hear many “oohs” and “aahs” as you carve through the pork. Succulent meat, fragrant stuffing, crispy skin … heaven! Serve with a simple green salad to let the porchetta shine. You will need to start this recipe the day before.

    1 x 2.5kg pork belly
    80ml ( ⅓ cup) extra-virgin olive oil, plus extra for rubbing
    80g salted butter
    1 large onion, finely sliced
    1 garlic bulb,

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