|Cook||2 hrs and 10 mins|
- 1 piece of pork belly, a neat rectangle, approximately 1.6kg-1.8kg
- 1 small bunch cavolo nero (Tuscan kale), centre stalks removed
- 1 fennel, bulb removed (fronds/leaves only)
- Extra virgin olive oil
- Sea salt
- Black pepper
- 2 sprigs rosemary, leaves removed
To begin take your pork belly out of the fridge one hour prior to preparing to bring to room temperature.
While this is coming up to room temperature finely chop the cavolo nero and fennel fronds/leaves.
Add these to a fry pan with extra virgin olive oil and a generous amount of sea salt and pepper, sauté for 5 minutes.
After 5 minutes add a splash of water to the fry pan and add a lid on it to lightly steam and soften the vegetables.
After another 5 minutes remove from the heat and set aside.
Place your pork on a thick layer of paper towel or a tea towel skin side up. Pat the skin dry and season very generously with sea salt. Spread the sea salt evenly over the skin side and set aside for 20 minutes before wiping the sea salt away and drying the skin thoroughly again.
Preheat your oven to 220°C fan forced.
Flip your pork belly so the skin side is facing down and evenly spread your cavolo nero, fennel fronds/leaves and rosemary onto the meat side of your pork.
Then carefully roll your pork up, pushing in any filling that falls out back in.
Tie your rolled pork belly tightly with cooking twine, ensuring the roll is closed underneath.
Drizzle the roll with extra virgin olive oil then sprinkle generously with sea salt making sure all the skin is seasoned equally.
Place on a lined baking tray and bake for one hour.
After one hour reduce the heat to 180°C fan forced and cook for a further hour or until the centre of the porchetta is above 60°C (you can check this with a probe).
Let your pork belly rest for 10 minutes, then slice and serve up on the Shimmy Platter.
Recipe & Photography: @frommylittlekitchen