1-1.5kg pork belly

2 tbl sp fennel seeds

1 tbl sp chilli flakes

1 lemon (zest) + 1/4 lemon (juice)

4 garlic cloves (rough chopped)

4 rosemary sprigs (rough chopped)

1 bunch fresh oregano (just leaves, washed)

1 tbl sp EVOO

Olive oil + sea salt flakes + black pepper

Kitchen string/twine

(Optional)

Cut washed potatoes

3 garlic cloves (minced)

3 Rosemary sprigs (leaves, washed and finely diced)

1. Add fennel seeds and chilli flakes to a small pan and toast over low heat until fragrant. Pop into moretle and pestle and bread down into powder. Add in lemon zest, garlic and rosemary and break down more into a paste. Add in oregano with EVOO and lemon juice and break down into a slightly wetter paste until its bright green and everything is well combined. Season with salt and cracked black pepper. Pot to the side.

2. To open up pork belly, find where the fat meets the flesh and using a super sharp knife cut horizontally though the belly to create one long piece, making sure to not cut all the way through. Place skin side up and score skin gently with sharp knife going down vertically with half a centimetre between each cut.

3. Flip belly so score skin is facing down and furthest away from you. Add in your marinade, filling the middle more than the outsides as it will squeeze outwards when rolled.

4. Roll the pork belly up tightly and using the kitchen string, roll the string under the porchetta and tie a double knot. Do this 10-15 times depending on the length, making sure its secured properly. Wipe off any mess on the skin with a paper towel and place in fridge uncovered to dry out over night.

Preheat oven to 220 degrees celsius fan forced

1. Next day remove porchetta from fridge and place on rack on baking tray. I add in a mix of potatoes with garlic, rosemary, oil and salt mixed though underneath, alternatively you can just cook the porchetta as is on a baking tray. Make sure the skin is facing up.

2. Add a drizzle of oil over skin and brush all over before liberally sprinkling on a lot of sea salt flakes until its covered. Don’t worry, you can brush this all off after its cooked, it’ll just help dry and create a crunchy crackling.

3. Pop into the oven for at 220 degrees celsius for 30 minutes, then 180 degrees celsius for 45 minutes, then 150 degrees celsius for 45 minutes. I also like to turn the tart 180 degrees halfway through the cook, so it cooks evenly.

4. Remove from oven and rest for 20 minutes. Brush off excess salt, remove kitchen string before cutting your slices with a serrated knife.