When it comes to an impressive meaty main for a crowd that won’t break the bank, you can’t beat porchetta. With this recipe, we’ve considered the presentation of the rolled pork as well as the flavour – we’re sharing a clever bit of butchery that’s easy to do and means the whole joint is encased in crackling. Happy feasting!
SERVES 8-10 PREP 30 mins plus
resting COOK 3 hrs 35 mins
MORE EFFORT
2.5kg piece boneless pork belly, skin on and scored (ask your butcher to2 tbsp fennel seeds6 garlic cloves, finely chopped small handful each of rosemary, sage and thyme, chopped3 tbsp olive oil1 lemon, zested pinch of chilli flakes (optional)250ml white wine (optional) bread rolls and chutney, to serve (optional)
